Ragu Recipe
A rich and comforting Italian beef ragu, perfect for cozy family dinners. Enjoy it over pappardelle with a sprinkle of Parmesan.
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Calories: 678kcal
Servings: 5
Equipment
- Heavy-based pot
- Tongs
- Plate
- Two forks
Ingredients
- 1.2 kg / 2.5 lb chuck beef or other slow cooking beef cut cut into equal 4 pieces
- 1 tbsp salt
- Black pepper
- 3 tbsp olive oil separated
- 3 cloves garlic minced
- 1 onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 800 g / 28oz crushed canned tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes crumbled
- 1 cup / 250ml red wine full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock
- 1 1/2 cups water
- 3/4 tsp dried thyme or 3 sprigs fresh thyme
- 3 dried bay leaves
- TO SERVE NOT ALL SAUCE IS USED
- 1 lb /500g dried pappardelle or other pasta of choice
- Freshly grated parmesan cheese or parmigiano reggiano
- Fresh parsley finely chopped (optional)
Instructions
- Pat beef dry and season with salt and pepper.
- Heat 1 tbsp olive oil in a heavy-based pot over high heat. Sear beef on all sides until browned, then remove to a plate.
- Reduce heat to medium-low, add remaining olive oil, garlic, and onion. Sauté for 2 minutes.
- Add carrots and celery, and sauté for 5 minutes.
- Add tomatoes, tomato paste, bouillon cubes, wine, water, thyme, bay leaves, and seared beef with juices. Bring to a simmer, then reduce heat to low.
- Cover and cook for 2 hours until beef is tender. Remove beef, shred with forks, and return to pot.
- Simmer for 30 minutes until sauce thickens. Adjust seasoning with salt, pepper, and sugar if needed.
- Serve over pappardelle with grated Parmesan and parsley.
Nutrition
Calories: 678kcal | Carbohydrates: 69g | Protein: 42g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 170mg | Sodium: 1451mg | Potassium: 1155mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3105IU | Vitamin C: 13mg | Calcium: 107mg | Iron: 6.4mg