Description
A rich and hearty homemade Beef Ragu that offers melt-in-your-mouth tender beef slow-cooked in a savory tomato and red wine sauce. Perfect for pairing with wide, flat pastas or creamy sides, this comforting Italian classic fills your kitchen with inviting aromas and delivers bold, satisfying flavors with every bite.
Ingredients
Scale
Main Ingredients
- 2 lbs beef chuck, cut into large chunks
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 28 oz canned crushed tomatoes
- 1 cup dry red wine
- 1 ½ cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 Parmesan rind
Instructions
- Prepare the Ingredients: Finely chop the onion, carrot, celery, and garlic. Cut the beef chuck into large chunks to ensure even stewing and juiciness during cooking.
- Brown the Beef: Heat olive oil in a heavy pot over medium-high heat. Brown the beef pieces on all sides to develop deep caramelized flavors, then remove and set aside to avoid crowding the pan.
- Sauté the Vegetables: Reduce heat slightly. Add chopped onion, carrot, and celery to the same pot. Cook gently until softened and fragrant (about 5–7 minutes), then stir in the minced garlic and cook for another minute.
- Deglaze with Wine: Pour in the dry red wine to deglaze the pan, scraping up any browned bits stuck to the bottom to boost flavor. Allow the wine to simmer down by half to concentrate.
- Add Tomatoes and Broth: Return the browned beef to the pot. Add crushed tomatoes, beef broth, rosemary, thyme, and the optional Parmesan rind. Season with salt and pepper to taste.
- Slow Cook the Ragu: Partially cover the pot and simmer gently over low heat for 2 to 3 hours, stirring occasionally. The beef will become tender and the sauce will thicken and meld flavors.
- Finish and Adjust Seasoning: Once beef is fork-tender and sauce thickened to your liking, taste and adjust seasoning as needed. Remove the herb sprigs and Parmesan rind before serving.
Notes
- Patience is key: slow cooking at low heat develops deeper, richer flavors than quick methods.
- Brown beef in batches to avoid steaming and ensure a deep caramelized crust.
- Use high-quality canned tomatoes such as San Marzano for authentic sweetness and acidity.
- Let leftovers rest in the refrigerator overnight for flavors to fully develop.
- Skim excess fat from the surface after cooking for a cleaner, lighter taste.
- Beef Ragu freezes well—portion into freezer-safe containers and store up to 3 months.
- Reheat gently over low heat, adding a splash of broth or water if sauce thickens too much.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg