Hearty Beef Ragu
Ingredients:
2 lbs (900g) beef chuck roast, cut into large chunks
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1/4 cup tomato paste
1 can (28 oz) crushed tomatoes
1/2 cup red wine (optional, or replace with beef broth)
1 cup beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Fresh basil or parsley for garnish (optional)
Freshly grated Parmesan cheese for serving
Cooked pasta (such as pappardelle, fettuccine, or rigatoni) or polenta
Instructions:
Brown the Beef:
Season the beef chunks with salt and pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 5-7 minutes per batch. Remove the beef and set aside.
Sauté the Vegetables:
In the same pot, lower the heat to medium and add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until softened.
Stir in the garlic and cook for another 1-2 minutes until fragrant.
Build the Sauce:
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the crushed tomatoes, red wine (if using), beef broth, oregano, thyme, and bay leaf. Stir everything together.
Simmer the Ragu:
Return the browned beef chunks to the pot, nestling them into the sauce. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let it cook for 2.5 to 3 hours, stirring occasionally, until the beef is tender and falls apart easily.
Slow Cooker Option: After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
Shred the Beef:
Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the sauce and stir well to combine.
Serve:
Serve the hearty beef ragu over your favorite pasta or polenta. Garnish with fresh basil or parsley and a generous sprinkle of grated Parmesan cheese.