Description
This hearty beef ragu is a comforting dish that combines tender chunks of beef with a rich tomato sauce, perfect for serving over pasta or polenta. Slow-cooked to perfection, this ragu is bursting with flavor and is sure to impress at any dinner table.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Pasta or polenta for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef pieces and sear until browned on all sides. Remove the beef and set aside.
- In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Return the beef to the pot and add the crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded.
- Once cooked, shred the beef with two forks and stir it back into the sauce. Adjust seasoning if necessary.
- Serve the beef ragu over pasta or polenta and garnish with fresh parsley.
Notes
- This ragu can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezing is also an option; store in an airtight container for up to 3 months.
- For additional depth of flavor, add a splash of red wine after sautéing the vegetables before adding the beef.
Keywords: beef ragu, Italian beef ragu, hearty ragu recipe, slow-cooked beef, pasta sauce, comfort food, beef stew, homemade ragu