This classic Italian-style beef ragu is slow-cooked until tender and deeply flavorful. It’s perfect served over pasta for a comforting, restaurant-quality dinner at home.
What You’ll Need
Ingredients
- 500g beef (chuck or stewing beef, cut into chunks)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Vegetables
- 1 carrot, finely diced
- 1 celery stalk, finely chopped
Base
- 1 cup tomato sauce
- 2 cups crushed tomatoes
Flavoring
- ½ cup red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
Optional
- ½ cup beef broth (if needed)
- Fresh parsley or parmesan for garnish
Step-by-Step Instructions
1. Sear the beef
Heat oil in a pot and brown the beef on all sides. Remove and set aside.
2. Cook the base
In the same pot, cook onion, garlic, carrot, and celery until soft.
3. Deglaze
Pour in red wine (if using) and let it simmer for 2–3 minutes.
4. Build the sauce
Add tomato sauce, crushed tomatoes, and seasonings.
5. Slow cook
Return beef to the pot. Cover and simmer on low heat for 1.5–2 hours until beef is tender.
6. Shred beef
Break the beef into smaller pieces and mix into the sauce.
7. Serve
Serve hot over pasta and garnish with herbs or cheese.
Serving Suggestions
Best served with:
- Pasta (like spaghetti or pappardelle)
- Garlic bread
- Fresh salad
Tips for Best Results
Use chuck cut for tender results.
Cook low and slow for deep flavor.
Stir occasionally to prevent sticking.
Add broth if sauce becomes too thick.
Storage
Store in an airtight container:
- Fridge: up to 3–4 days
- Freezer: up to 2 months
Variations
Use ground beef for a quicker version.
Add mushrooms for extra depth.
Use white wine for a lighter flavor.
