Beef Ragu

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Bay leaf (1)
• Dried basil (1 teaspoon)
• Dried oregano (1 teaspoon)
• Beef broth (1 cup)
• Red wine (1 cup)
• Crushed tomatoes (1 can (28 ounces))
• Tomato paste (2 tablespoons)
• Garlic (3 cloves, minced)
• Celery (1 stalk, finely chopped)
• Carrot (1, finely chopped)
• Onion (1, finely chopped)
• Olive oil (2 tablespoons)
• Beef chuck roast (2 pounds, cut into cubes)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add the tomato paste and cook for 1 minute, stirring constantly.
5. Pour in the crushed tomatoes, red wine, and beef broth. Stir in the dried oregano, dried basil, bay leaf, salt, and pepper.
6. Return the browned beef to the pot and bring the mixture to a simmer.
7. Cover the pot and reduce the heat to low. Let the ragu simmer for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
8. Remove the bay leaf from the pot and discard.
9. Serve the beef ragu over cooked pasta or polenta.
10. Garnish with fresh parsley before serving.