Description
A deeply savory, fall-apart beef simmered low and slow in a rich tomato-herb sauce.
Ingredients
Scale
- 3 lbs Beef chuck
- 28 oz Crushed tomatoes
- 1 cup Dry red wine
- 1 Yellow onion, chopped
- 4 cloves Garlic, minced
- 1 Carrot, diced
- 2 stalks Celery, diced
- 2 tbsp Tomato paste
- 2 cups Beef broth
- 2 tbsp Olive oil
- 1 Bay leaf
- 1 tsp Fresh thyme or rosemary
- Salt & black pepper to taste
- Fresh parsley or basil (to finish)
Instructions
- Season beef and sear until deeply browned; set aside.
- Sauté onion, carrot, and celery until soft and aromatic.
- Stir in garlic and tomato paste; cook until darkened.
- Deglaze with red wine, reducing slightly.
- Add crushed tomatoes, broth, herbs, and return beef to the pot.
- Cover and braise until beef fully shreds and sauce thickens.
- Shred beef into the sauce and rest before serving over pasta or polenta.
Notes
- For best results, use a heavy-bottomed pot for even cooking.
- Allow the ragù to rest for a few minutes before serving to enhance flavors.
- This dish can be made a day ahead and tastes even better the next day.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg