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–+ servings

Braised Beef Ragu

This hearty Braised Beef Ragu is a comforting Italian dish featuring tender chunks of beef slow-cooked in a rich tomato sauce, perfect for serving over pasta or polenta.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Ragu
  • 2 pounds chuck roast cut into 1-inch pieces
  • 2 tablespoons olive oil for browning the meat
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 carrot carrot chopped
  • 1 celery stalk celery chopped
  • 1 can crushed tomatoes 28 ounces
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf bay leaf
  • Salt and pepper to taste
For Serving
  • 1 pound pasta such as tagliatelle or pappardelle
  • 1/2 cup parmesan cheese grated

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, browning on all sides. Remove and set aside.
  2. In the same pot, add onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until softened.
  3. Return the beef to the pot and add crushed tomatoes, beef broth, oregano, basil, and bay leaf. Stir to combine.
  4. Bring the mixture to a simmer. Cover and transfer to a preheated oven at 325°F (160°C).
  5. Braise in the oven for about 2 to 2.5 hours until the beef is fork-tender.
  6. Remove the pot from the oven, and discard the bay leaf. Shred the beef with two forks and stir back into the sauce.
  7. Meanwhile, cook the pasta according to package instructions. Drain and serve topped with the ragu and grated parmesan.

Nutrition

Calories: 450kcalCarbohydrates: 58gProtein: 30gFat: 15gSaturated Fat: 6gSodium: 600mgFiber: 3gSugar: 7g

Notes

For an extra depth of flavor, consider adding a splash of red wine to the ragu while it simmers.

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