Slowly Braised Beef Ragú

Notes

This slowly braised beef ragú is the epitome of comfort food, featuring tender beef simmered in a rich tomato sauce. Perfect for cozy dinners, it's best served over your favorite pasta.

Ingredients

For the Ragú

• 2 lbs beef chuck roast, cut into large chunks
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Pinch of red pepper flakes (optional)

To Serve

• Fresh parsley, chopped
• Grated Parmesan cheese
• Cooked pasta (pappardelle or rigatoni recommended)

Instructions

1. Sear the Beef:
   Season beef chunks with salt and pepper. Heat olive oil in a Dutch oven and sear beef until browned. Remove and set aside.

2. Sauté Vegetables:
   Add onions, carrots, and celery to the pot. Cook until softened (5–7 min). Stir in garlic and cook 1 min more.

3. Deglaze and Build the Sauce:
   Stir in tomato paste and cook 2 min. Add wine, scrape the bottom, and reduce by half.

4. Simmer:
   Return beef to the pot with crushed tomatoes, broth, bay leaves, herbs, and pepper flakes. Simmer covered on low for 2.5–3 hours, stirring occasionally.

5. Shred and Finish:
   Remove bay leaves, shred beef with two forks into the sauce. Taste and adjust seasoning.

6. Serve:
   Spoon over cooked pasta. Top with parsley and Parmesan.

Nutrition (per serving, estimated)

• Calories: ~548
• Protein: 34g
• Fat: 26g
• Carbs: 14g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark. Sauce only, no pasta.

Variations & Adaptations

• Sub red wine with extra broth if avoiding alcohol
• Add mushrooms or bell peppers for bonus richness
• Try fresh rosemary in place of thyme for a twist