Beef Ragu recipe, the tender chunks of beef are simmered to perfection in a savory blend of tomatoes red wine and aromatic herbs. This hearty and comforting dish is served over al dente pasta creating a culinary experience that’s both satisfying and unforgettable.
The classic Beef Ragu recipe for you
Ingredients
- 2 pounds beef chuck roast, cut into chunks
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 4 cloves garlic minced
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup beef broth
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes (optional for some heat)
- Fresh basil or parsley chopped for garnish
- Grated Parmesan cheese for serving
- Cooked pasta such as pappardelle or tagliatelle for serving
Instructions
1/ Season the beef chunks with salt and black pepper.
2/ In a large heavy bottomed pot or Dutch oven heat the olive oil over medium high heat. Add the beef chunks and brown them on all sides. Once browned remove the beef and set it aside.
3/ In the same pot add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent about 5-7 minutes.
4/ Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
5/ Pour in the red wine and bring to a simmer scraping up any browned bits from the bottom of the pot.
6/ Add the crushed tomatoes tomato paste dried oregano, dried thyme bay leaf beef broth sugar and red pepper flakes (if using). Stir to combine.
7/ Return the browned beef chunks to the pot along with any accumulated juices. Give everything a good stir.
8/ Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the ragu cook for 2-3 hours stirring occasionally. The beef should become tender and the flavors will meld together.
9/ After the cooking time, taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf.
Serving Beef Ragu Recipe
Serve the beef ragu over cooked pasta garnished with chopped fresh basil or parsley and grated Parmesan cheese.
Enjoy your delicious homemade Beef Ragu, the comforting and flavorful dish that’s perfect for a hearty meal.
Tips and Tricks To Enhance Your Beef Ragu Recipe Experience
Choose the Right Cut of Beef: Opt for cuts with marbling and connective tissue, like chuck roast. These cuts become tender and flavorful when slow cooked.
Brown the Meat: Searing the beef before slow cooking adds depth of flavor to the ragu. Use high heat and don’t overcrowd the pan.
Mirepoix Magic: The combination of onions, carrots, and celery forms the base of the ragu. Finely chop them for even flavor distribution.
Deglaze with Wine: Deglaze the pot with red wine after browning the meat. This releases flavorful caramelized bits from the bottom of the pot.
Low and Slow: Simmer the ragu on low heat for a few hours. This slow cooking process allows the flavors to meld and the beef to become tender.
Aromatic Herbs: Dried oregano, thyme and a bay leaf add depth to the sauce. Remember to remove the bay leaf before serving.
Tomato Paste Magic: Tomato paste intensifies the tomato flavor and adds richness to the sauce. Stir it in after sautéing the vegetables.
Balanced Seasoning: Taste and adjust the seasoning as the ragu cooks. A pinch of sugar can help balance the acidity of the tomatoes.
Customizable Heat: Add red pepper flakes if you like some heat in your ragu. Adjust the amount to your taste preference.
Fresh Finish: Garnish with freshly chopped basil or parsley just before serving. This adds a burst of freshness and color.
Perfect Pasta Pairing: Serve the Beef Ragu over your favorite pasta like pappardelle or tagliatelle. The wide, flat noodles hold onto the sauce beautifully.
Grated Parmesan Perfection: Finish each plate with a generous sprinkle of grated Parmesan cheese for added richness and flavor.
Make Ahead and Freeze: Beef Ragu recipe tastes even better the next day. Consider making a larger batch and freezing portions for future meals.
Accompaniments: Serve with a side salad and crusty bread for a complete and satisfying meal.
Experiment and Enjoy: Don’t hesitate to customize the recipe to your taste. Add veggies, change herbs or even use a splash of balsamic vinegar for a unique twist.
By following these tips and tricks you’ll create a Beef Ragu recipe that’s bursting with flavor and sure to impress your taste buds and anyone you share it with.
NUTRITION FACTS
The nutrition facts for a beef ragu recipe can vary based on the specific ingredients and serving size used in the preparation. Here’s a general overview of the nutritional information for a standard beef ragu:
Serving Size: 1 cup of beef ragu
Calories: Approximately 250-300 calories
Total Fat: Around 10-15 grams
Saturated Fat: About 3-5 grams
Trans Fat: Typically negligible
Cholesterol: Approximately 40-60 milligrams
Sodium: Roughly 600-800 milligrams
Total Carbohydrates: About 15-20 grams
Dietary Fiber: Around 2-3 grams
Sugars: Typically 2-3 grams
Protein: Approximately 20-25 grams
These values can vary depending on factors such as the cut of beef used, the amount of added fat (such as oil or butter), the type of tomato sauce, and any additional ingredients like vegetables or pasta that may be included in the dish. To get the most accurate nutrition information for your specific beef ragu recipe, it’s recommended to calculate it based on the exact ingredients and proportions you use, or check the nutritional information provided on specific product labels if you use pre-packaged ingredients.
