Description
Beef Ragu is a rich, slow-simmered Italian meat sauce made with tender beef, tomatoes, and aromatic herbs. It’s perfect for spooning over pasta or polenta and makes a comforting, hearty meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1.5 lbs beef chuck or stew meat, cut into chunks
- 1/2 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 cup beef broth or water (as needed)
- Cooked pasta, for serving
- Grated Parmesan cheese, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.
- Add garlic and cook for another minute.
- Season beef with salt and pepper, then add to the pot. Brown the beef on all sides.
- Pour in red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2-3 minutes.
- Add crushed tomatoes, tomato paste, oregano, basil, bay leaf, and a splash of beef broth or water if needed.
- Bring to a boil, then reduce heat to low and cover. Let simmer for 2–3 hours, stirring occasionally, until beef is tender and sauce is thickened.
- Remove bay leaf and shred the beef with two forks directly in the pot.
- Serve over pasta and garnish with Parmesan cheese.
Notes
- This dish tastes even better the next day after the flavors meld.
- Can be made in a slow cooker or pressure cooker for convenience.
- Serve over tagliatelle, pappardelle, or creamy polenta.
Nutrition
- Serving Size: 1 cup (without pasta)
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: beef ragu, Italian meat sauce, slow cooked beef, pasta ragu, comfort food