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Beef Ragu

Beef Ragu
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A rich and comforting Italian classic featuring slow-simmered beef in a savory tomato and herb sauce. Perfect over pasta, polenta, or mashed potatoes, this dish is ideal for cozy nights or entertaining guests.​

Ingredients

Scale
  • 2 lbs boneless beef chuck, cut into large chunks
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 2 carrots, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup red wine (optional)
  • 1 can (28 oz) crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 cup beef broth or water
  • Fresh basil or parsley, chopped (for garnish)
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Sear the Beef: Pat the beef dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
  2. Sauté Aromatics: In the same pot, add diced onion and carrots. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
  3. Deglaze and Build Sauce: Stir in tomato paste and cook for 2 minutes. Pour in red wine (if using) to deglaze the pot, scraping up any browned bits. Let it simmer for 2-3 minutes.
  4. Simmer: Add crushed tomatoes, sugar, oregano, thyme, bay leaves, and beef broth. Return the seared beef to the pot, ensuring it’s submerged in the sauce. Bring to a simmer.
  5. Cook Low and Slow: Cover and simmer on low heat for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender.
  6. Shred and Finish: Remove the beef, shred it using two forks, and return it to the sauce. Simmer uncovered for an additional 10-15 minutes to thicken the sauce.
  7. Serve: Serve the ragu over your choice of pasta, polenta, or mashed potatoes. Garnish with chopped fresh herbs and grated Parmesan cheese.

Notes

  • If the sauce becomes too thick during simmering, add a splash of broth or water to adjust consistency.
  • Adding a Parmesan rind during simmering can enhance the umami flavor.
  • For a gluten-free version, serve over gluten-free pasta or polenta.
  • This dish tastes even better the next day; consider making it ahead of time.

Nutrition

Find it online: https://cookedbyandy.com/beef-ragu/