How To Make Beef Ragu
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Serves:
Ingredients
- 1.5 pounds beef chuck roast, cut into chunks
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 cup beef broth
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
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In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef chunks and brown them on all sides. Remove and set aside.
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In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
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Add the diced tomatoes, beef broth, red wine, tomato paste, dried oregano, dried thyme, bay leaf, and the browned beef chunks back into the pot. Stir well to combine.
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Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 2.5 to 3 hours, or until the beef is tender and falls apart easily.
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Remove the bay leaf and discard. Use a fork to shred the beef into smaller pieces.
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Season with salt and pepper to taste.
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Serve the beef ragu over cooked pasta or creamy polenta. Garnish with fresh parsley and grated Parmesan cheese.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 5g
- Cholesterol : 105mg
- Sodium : 680mg
- Total Carbohydrates : 20g
- Dietary Fiber : 4g
- Sugar : 9g
- Protein : 40g
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