Beef Ragu
Indulge in the comforting richness of this hearty Beef Ragu, a slow-simmered Italian classic that's perfect for family dinners or special occasions. Tender chunks of beef chuck are seared to perfection and then braised in a flavorful medley of aromatics, red wine, crushed tomatoes, and fragrant herbs like oregano and thyme. This savory ragu is simmered for hours, allowing the flavors to meld beautifully, while fresh basil adds a burst of vibrancy to the finished dish. Whether ladled over pasta, creamy polenta, or crusty bread, this Beef Ragu is a warm, satisfying meal that’s packed with depth and flavor. Top it off with a sprinkle of Parmesan cheese for the ultimate finishing touch. This recipe is a must-try for fans of slow-cooked comfort foods and delivers restaurant-quality results right in your kitchen. Perfect for meal prep, it reheats beautifully for days of delicious leftovers.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 28 ounces canned crushed tomatoes
- 2 cups beef broth
- 2 leaves bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup parmesan cheese, grated
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the beef cubes in batches, ensuring not to overcrowd the pan. Brown the beef on all sides for about 5-7 minutes per batch. Once browned, remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly.
Pour in the red wine, scraping the bottom of the pot to deglaze and release all the flavorful bits.
Add the crushed tomatoes, beef broth, bay leaves, oregano, thyme, salt, and black pepper. Stir to combine.
Return the browned beef cubes to the pot. Lower the heat to a simmer, cover, and cook the ragu for about 2.5 to 3 hours, or until the beef is tender and falls apart easily.
Remove the bay leaves. Stir in the fresh basil just before serving.
Serve the ragu over cooked pasta or polenta, and sprinkle with grated parmesan cheese for garnish.
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 6419 mg | 279% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 52.2 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 984 mg | 76% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 6415 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
