Description
Rich, hearty beef ragu simmers with tender meat and robust Italian flavors, creating a comforting classic that speaks directly to your soul. Slow-cooked perfection delivers a deeply satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2.5 pounds (1.13 kilograms) beef chuck roast (or short ribs), cut into large chunks
Aromatic and Flavor Base:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 1 Parmesan rind (optional, but recommended)
Liquid and Finishing Ingredients:
- 1 cup red wine (or beef broth)
- 1 can (28 ounces / 794 grams) crushed San Marzano tomatoes
- 1 cup beef broth
- 1 pound (454 grams) pappardelle or tagliatelle pasta (or polenta/mashed potatoes)
- 0.5 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Prepare a robust Dutch oven and elevate the heat to medium-high, coating the bottom with a thin layer of olive oil.
- Transform the beef with a generous seasoning of salt and pepper, then expertly sear each surface until a rich, caramelized crust develops. Transfer the browned meat to a holding plate.
- Utilize the same pot to create a flavor foundation with finely chopped onion, carrot, and celery. Gently coax the vegetables to soften and become translucent over approximately 5 minutes.
- Introduce minced garlic and tomato paste, allowing them to bloom and intensify their aromatic qualities for a brief moment.
- Deglaze the pot with red wine, meticulously scraping the flavorful browned remnants from the bottom of the vessel.
- Incorporate crushed tomatoes, beef broth, bay leaves, thyme, and Parmesan rind to construct a complex sauce base.
- Reintroduce the seared beef, ensuring it is completely submerged in the luxurious liquid mixture.
- Reduce heat to a gentle simmer, cover the pot, and allow the ragu to develop its deep flavors for 2.5 to 3 hours. Periodically stir to prevent sticking and ensure even cooking.
- Once the beef reaches a state of exceptional tenderness, carefully extract it from the sauce and deconstruct into delicate shreds using two forks.
- Reunite the shredded beef with the sauce, stirring to create a harmonious blend of textures and flavors.
- Fine-tune the seasoning with additional salt and pepper to achieve the perfect balance.
- Present the ragu atop your preferred pasta or creamy polenta, finishing with a flourish of freshly grated Parmesan and vibrant basil leaves.
Notes
- Choose a well-marbled cut like chuck roast for maximum flavor and tenderness during slow cooking.
- Pat beef dry before searing to achieve a deep golden-brown crust that locks in rich, meaty flavors.
- Use low and slow cooking technique to break down tough muscle fibers, creating melt-in-your-mouth texture.
- Customize the ragu by swapping red wine with beef stock for alcohol-free version or adding dried porcini mushrooms for extra umami depth.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg