Beef Ragu Recipe
Beef ragu is a classic and hearty dish that is perfect for a family dinner or special occasion. This slow-cooked recipe allows the flavors to develop and the beef to become tender and flavorful.
Ingredients
- 2 lbs 900g beef chuck roast, cut into large chunks
- 1 large onion diced
- 4 cloves garlic minced
- 2 large carrots diced
- 2 celery stalks diced
- 1 cup 240ml red wine
- 2 cans 28 oz/800g each crushed tomatoes
- 2 tbsp tomato paste
- 1 cup 240ml beef broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley or basil for garnish
- Pasta of choice for serving (pappardelle or fettuccine recommended)
- Freshly grated Parmesan cheese for serving
Instructions
- Heat 2 tablespoons of olive oil in a large, heavy-based pot over medium-high heat.
- Season the beef chunks generously with salt and pepper.
- Add the beef to the pot, searing each side until browned. This should take about 5 minutes per side. Remove the beef from the pot and set aside.
- In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the red wine, stirring to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, which should take about 5 minutes.
- Add the tomato paste to the pot and cook for 2 minutes to caramelize slightly.
- Stir in the crushed tomatoes, beef broth, bay leaf, thyme, and oregano. Return the seared beef to the pot, nestling it into the sauce.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the pot and let it simmer gently for 3-4 hours, or until the beef is tender and can be easily shredded with a fork.
- If using a slow cooker, transfer the mixture to the slow cooker at this point and cook on low for 8 hours or on high for 4-5 hours.
- Once the beef is tender, remove it from the pot and shred it using two forks.
- Return the shredded beef to the pot and stir to combine with the sauce. Adjust seasoning with salt and pepper as needed.
- Cook your pasta of choice according to package instructions. Drain and toss the pasta with the beef ragu.
- Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley or basil.