Teresa's Recipes
Hearty Beef Ragu
Dive into the rich and comforting world of Italian cuisine with this hearty beef ragu. Made with tender chunks of beef chuck roast simmered to perfection in a luscious sauce of crushed tomatoes, red wine, and aromatic herbs, this dish is a true celebration of flavors. Traditionally served over pasta or creamy polenta, it's a meal that warms the soul and brings the family together. Originating from the Emilia-Romagna region, this ragu is a testament to the art of slow cooking, allowing the ingredients to meld beautifully over time, creating a dish that is as satisfying as it is delicious.
Ingredients
- 2 tablespoons Olive oil
- 2 pounds, cut into 1-inch cubes Beef chuck roast
- 1, chopped Onion
- 1, chopped Carrot
- 2 stalks, chopped Celery
- 4 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 28 ounces can Crushed tomatoes
- 1 cup Red wine
- 2 cups Beef broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 Bay leaf
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
- Calories: 450
- Fat: 20g
- Carbs: 15g
- Protein: 45g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the beef cubes and season with salt and pepper. Sear the beef until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
- Pour in the crushed tomatoes, red wine, and beef broth. Stir in the dried oregano, dried basil, bay leaf, and adjust the seasoning with salt and pepper.
- Return the browned beef to the pot and bring the mixture to a gentle simmer.
- Cover the pot and reduce the heat to low. Let the ragu simmer for 2-3 hours, stirring occasionally, until the beef is fork-tender and the flavors are well developed.
- Remove the bay leaf from the pot and discard.
- Serve the beef ragu over freshly cooked pasta or creamy polenta. Garnish with chopped fresh parsley for a burst of color and freshness.
Tips
- For a richer flavor, consider using a full-bodied red wine such as Chianti or Merlot.
- If you prefer a thicker sauce, let the ragu simmer uncovered for the last 30 minutes of cooking.
- This ragu can be made ahead of time and actually tastes better the next day as the flavors continue to meld.