Beef Ragu
A warm and comforting beef ragu that pairs perfectly with pasta or crusty bread, filled with rich flavors and a satisfying sauce.
Ingredients
Main Ingredients
- 2 lbs beef chuck, cut into chunks Use a good quality cut for better flavor.
- 2 tablespoons olive oil For browning the beef.
- 1 onion chopped
- 2 cloves garlic, minced
- 1 carrot diced
- 1 stalk celery, diced
- 1 can (14 oz) diced tomatoes
- 1 cup red wine Use a good quality wine for the best taste.
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- to taste salt and pepper
- for garnish fresh basil Optional
Instructions
Preparation
- In a large skillet, heat olive oil over medium-high heat. Brown the beef chunks on all sides.
- Remove the beef and set it aside. In the same skillet, sauté onion, garlic, carrot, and celery until softened.
Cooking
- Stir in the diced tomatoes, red wine, beef broth, tomato paste, oregano, and thyme.
- Return the beef to the skillet and season with salt and pepper.
- Transfer everything to a slow cooker or oven-safe pot. If using a slow cooker, cook on low for 6-8 hours. If using an oven, cover and cook at 325°F (163°C) for about 2-3 hours, or until the beef is fork-tender.
Serving
- Serve hot, garnished with fresh basil if desired.
Notes
Let the ragu sit for a few minutes after cooking to deepen the flavors. Brown the beef well for extra flavor. Feel free to add other vegetables like mushrooms or bell peppers. Serve with freshly grated Parmesan for a creamy touch.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 4g
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