Beef Ragu Recipe
from kristineskitchenblog.comThis homemade beef ragu is rich, hearty and savory, with tender shredded beef slow cooked on the stove in a thick and flavorful tomato sauce. It's perfect for Sunday dinner, served over pasta, spaghetti squash or polenta!
Servings: 8 servings
Calories: 327kcal
Ingredients
- 2 tablespoons olive oil
- 2-2.5 pound boneless beef chuck roast cut into 4 pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup diced yellow onion
- 1 large carrot diced
- 2 ribs celery diced
- 5 cloves garlic minced
- 6 ounce can tomato paste
- 1 cup red wine
- 28 ounce can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon good-quality balsamic vinegar optional
Instructions
- Heat the olive oil in a Dutch oven or other heavy pot over medium-high heat. Season the beef pieces on all sides with the salt and pepper. Add the beef to the pan and sear on all sides until browned, 2 minutes per side. Remove beef to a clean plate.2 tablespoons olive oil, 2-2.5 pound boneless beef chuck roast, 1 teaspoon salt, ½ teaspoon black pepper
- Add the onion, carrot and celery to the pot and cook, stirring often, for 4-5 minutes, until softened. Add the garlic and cook, stirring, for 30 seconds.1 cup diced yellow onion, 1 large carrot, 2 ribs celery, 5 cloves garlic
- Add the tomato paste and red wine and cook for 2-3 minutes, stirring and scraping up any browned bits from the bottom of the pan.6 ounce can tomato paste, 1 cup red wine
- Add the crushed tomatoes, dried oregano, dried thyme and bay leaves. Stir. Return the beef to the pot, along with any juices from the plate.28 ounce can crushed tomatoes, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 2 bay leaves
- Cover and cook over low heat (it should be simmering very gently) for 2.5-3 hours, until beef shreds easily with a fork. You can uncover the pot during the last 30 minutes or so of cooking to thicken up the sauce if needed.
- Remove and discard bay leaves. Transfer the beef to a bowl or cutting board and shred with two forks, discarding excess fat. Stir the beef back into the sauce in the pot.
- Season to taste with more salt and pepper, if needed. If the sauce tastes a bit flat, stir in the 1 teaspoon of balsamic vinegar.1 teaspoon good-quality balsamic vinegar
- Serve beef ragu over pasta (pappardelle or fettuccine are my top choices), spaghetti squash or polenta and enjoy!
Nutrition
Calories: 327kcal | Carbohydrates: 16g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 697mg | Potassium: 1014mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1881IU | Vitamin C: 17mg | Calcium: 84mg | Iron: 5mg
