Beef Ragu

Rich, hearty, and soul-warming, this Beef Ragu recipe is a masterclass in comforting Italian cuisine. Made with tender chunks of slow-simmered beef chuck, aromatic vegetables, and a robust blend of red wine, crushed tomatoes, and herbs, this dish delivers layers of deep, savory flavor that elevate any meal. Perfectly balanced with hints of garlic, oregano, and thyme, the ragu develops into a luxurious sauce after hours of slow cooking. Serve over al dente pasta or creamy polenta, and garnish with fresh basil and a generous sprinkle of grated parmesan cheese for an irresistible finish. With a preparation time of just 20 minutes and a slow cook to tender perfection, this classic recipe is both worth the wait and ideal for family dinners or special gatherings.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds beef chuck, cut into 1-inch cubes
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 28 ounces canned crushed tomatoes
• 2 cups beef broth
• 2 leaves bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh basil leaves, chopped
• 0.5 cup parmesan cheese, grated

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 2

Add the beef cubes in batches, ensuring not to overcrowd the pan. Brown the beef on all sides for about 5-7 minutes per batch. Once browned, remove the beef and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional 1 minute, until fragrant.

Step 5

Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly.

Step 6

Pour in the red wine, scraping the bottom of the pot to deglaze and release all the flavorful bits.

Step 7

Add the crushed tomatoes, beef broth, bay leaves, oregano, thyme, salt, and black pepper. Stir to combine.

Step 8

Return the browned beef cubes to the pot. Lower the heat to a simmer, cover, and cook the ragu for about 2.5 to 3 hours, or until the beef is tender and falls apart easily.

Step 9

Remove the bay leaves. Stir in the fresh basil just before serving.

Step 10

Serve the ragu over cooked pasta or polenta, and sprinkle with grated parmesan cheese for garnish.

Nutrition Facts

Serving size	2728.3 grams (2728.3g)

Amount per serving	% Daily Value*
Calories	2735

Total Fat 179.80g	231%
Saturated Fat 67.50g	338%
Polyunsaturated Fat 2.70g
Cholesterol 550mg	183%
Sodium 6419mg	279%
Total Carbohydrate 94.50g	34%
Dietary Fiber 24.60g	88%
Total Sugars 52.20g
Protein 161.00g	322%

Vitamin D 0IU	0%
Calcium 984mg	76%
Iron 32mg	178%
Potassium 6415mg	136%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 24.4%

Carbs: 14.3%