Low Sodium Beef Ragu
Indulge in the hearty, comforting flavors of this Low Sodium Beef Ragu—perfect for those seeking a healthier twist on a classic Italian dish. This recipe features tender, slow-simmered beef chuck enriched with the natural sweetness of onions, carrots, and celery, all bathed in a robust combination of no salt added tomatoes, red wine, and low-sodium beef broth. Aromatic herbs like oregano, thyme, and fresh basil infuse the sauce with layers of rich flavor, while a garnish of Parmesan and parsley adds the perfect finishing touch. Savory yet light on sodium, this ragu is ideal served over pasta or creamy polenta for a satisfying, guilt-free meal. With its slow cooking process and wholesome ingredients, this recipe embodies soulful cooking while prioritizing heart health—truly a win-win for flavor and wellness!
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Recipe Information
Ingredients
- 2 lbs lean beef chuck
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 28 oz canned no salt added tomatoes
- 1 cup red wine
- 2 cups low sodium beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup fresh basil leaves
- 1 teaspoon cracked black pepper
- 0.5 cup Parmesan cheese
- 0.25 cup fresh parsley
Instructions
Cut the lean beef chuck into 1-inch cubes and pat dry with paper towels.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef cubes in batches, browning them on all sides, then remove and set aside.
While the beef is browning, finely chop the onion, carrots, and celery.
Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook for about 5 minutes or until the vegetables are softened.
Mince the garlic cloves and add them to the pot, cooking for another 2 minutes until fragrant.
Stir in the no salt added tomatoes, breaking them up with the back of a spoon.
Pour in the red wine, and allow it to simmer for about 5 minutes to reduce slightly.
Return the beef to the pot, along with the low sodium beef broth and tomato paste. Stir until well combined.
Add the dried oregano, dried thyme, bay leaves, and cracked black pepper. Stir and bring the mixture to a simmer.
Lower the heat to maintain a gentle simmer and cover. Cook for about 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce is thickened.
Remove the bay leaves and discard.
Chop the fresh basil leaves roughly and stir them into the ragu.
Taste and adjust seasoning with cracked black pepper as needed.
Serve hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley, over pasta or polenta.
Nutrition Facts
Calories |
3312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 45.7 g | ||
| Protein | 271.2 g | 542% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 913 mg | 70% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 6744 mg | 143% | |
*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.
