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Italian Beef Ragu

Servings: 4

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Ingredients:

  • 2 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion
  • 2 small carrot
  • 2 small celery stalk
  • 4 pcs garlic cloves
  • 28 ounces crushed tomatoes
  • 1 cup red wine
  • 2 cups beef broth
  • 1 leaf bay leaf
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • handful leaves fresh basil
  • 1 lb pasta
  • to taste Parmesan cheese

Instructions:

  1. Heat a few glugs of olive oil in a large pot over medium heat. Add the beef chuck and fry until browned on all sides.
  2. Remove the beef from the pot and set aside. In the same pot, add the onion, carrot, celery, and minced garlic. Cook until the vegetables are soft and fragrant.
  3. Pour in the crushed tomatoes, red wine, and beef broth. Stir well to combine everything.
  4. Add the seared beef back into the pot. Add a bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer.
  5. Cover and let it cook for about 2 hours, or until the beef is tender and can be easily pulled apart with a fork.
  6. In the last 15 minutes of cooking, prepare the pasta according to the packet's instructions.
  7. Once the beef is ready, remove it from the pot. Use two forks to shred it into small chunks.
  8. Add the shredded beef back into the pot. Stir well to combine everything, adding in fresh basil leaves.
  9. Serve the ragu over the cooked pasta. Sprinkle with Parmesan cheese to taste. Enjoy your Italian Beef Ragu!