Slow Cooked Beef Ragu (Printable)

Rich, tender beef slowly simmered with tomatoes, herbs, and wine for a comforting Italian-style dish.

# What You'll Need:

→ Meats

01 - 2.6 lbs beef chuck, cut into large cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, finely chopped
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced

→ Liquids

07 - 1 2/3 cups beef stock
08 - 28 oz canned crushed tomatoes
09 - 2/3 cup dry red wine

→ Seasonings

10 - 2 tablespoons tomato paste
11 - 2 teaspoons dried oregano
12 - 1 teaspoon dried thyme
13 - 2 bay leaves
14 - Salt and freshly ground black pepper, to taste

→ Finishing

15 - Fresh basil or parsley, chopped, for garnish
16 - Freshly grated Parmesan cheese, to serve

# How to Make It:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, then set aside.
02 - Reduce heat to medium. Add onion, carrots, and celery; cook for 6-8 minutes until softened. Add garlic and sauté for 1 minute.
03 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping browned bits from the pot bottom. Simmer for 3 minutes.
04 - Return beef to the pot. Add crushed tomatoes, beef stock, oregano, thyme, bay leaves, salt, and pepper. Stir thoroughly.
05 - Bring to a gentle simmer. Cover and cook on low heat for 3 to 3½ hours, stirring occasionally, until beef is tender and sauce is rich.
06 - Remove bay leaves. Shred beef in the pot using two forks. Simmer uncovered for 10-15 minutes to thicken sauce if needed.
07 - Plate over cooked pasta or creamy polenta. Garnish with fresh basil or parsley and freshly grated Parmesan cheese.

# Expert Hacks:

01 -
  • It transforms tough, inexpensive beef into something so tender it falls apart at the touch of a fork.
  • The sauce thickens into a velvety coating that clings to every strand of pasta or spoonful of polenta.
  • Your house will smell incredible for hours, and the leftovers taste even better the next day.
02 -
  • Do not skip browning the beef in batches, overcrowding the pot steams the meat instead of searing it, and you will lose that deep, caramelized flavor.
  • If your sauce tastes flat, add a pinch of sugar or a strip of orange zest during the simmer, it balances the acidity and makes everything taste more rounded.
03 -
  • Use a heavy Dutch oven with a tight-fitting lid to keep moisture locked in and prevent scorching during the long simmer.
  • Taste the sauce halfway through and adjust the salt, the flavors concentrate as the liquid reduces, so what tastes perfect at hour one might need a touch more seasoning by hour three.

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