Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how slow-cooked flavors settle and sing. Make it a day ahead, cool, and refrigerate. Reheat gently before serving.

Can I use a different cut of beef?

You can, but choose a cut that benefits from slow cooking. Brisket, chuck, or short ribs give you tenderness and flavor when cooked low and long. Lean cuts will dry out.

What pasta should I serve with this ragu?

Long, ribboned pasta like tagliatelle or fettuccine is traditional and lovely. But the ragu is forgiving serve it over pappardelle, spaghetti, polenta, or even mashed potatoes for a heartier Southern feel.

How can I thicken the sauce if it seems too loose?

Remove the lid and simmer until it reduces, or mash a few pieces of the cooked vegetables against the pot to help thicken. A spoonful of tomato paste can add body and depth.

Is red wine necessary?

Wine adds acidity and a flavor depth that stands out after long cooking. If you do not use wine, increase the beef broth and add a tablespoon of vinegar for brightness.

Italian Beef Ragu

Name: Italian Beef Ragu
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 2 lbs beef chuck, cut into chunks; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 cup red wine; 1 cup beef broth; 2 tablespoons tomato paste; 2 teaspoons dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; Olive oil for cooking; Fresh parsley for garnish; Parmesan cheese for serving

Description

A heartwarming slow-cooked Italian Beef Ragu that brings comfort and family together at the table.

Ingredients

Scale

2 lbs beef chuck, cut into chunks
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup red wine
1 cup beef broth
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Olive oil for cooking
Fresh parsley for garnish
Parmesan cheese for serving

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Instructions

In a large pot, heat olive oil over medium heat. Brown the beef chunks on all sides, then transfer to a plate.
In the same pot, add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add garlic and cook for another minute.
Stir in the crushed tomatoes, red wine, beef broth, tomato paste, oregano, basil, salt, and pepper. Mix thoroughly.
Return the browned beef to the pot and nestle it into the sauce.
Bring to a simmer, then cover and reduce heat to low. Cook for 120-180 minutes, stirring occasionally.
Adjust seasoning if needed.
Serve over pasta, garnished with fresh parsley and grated Parmesan.

Notes

Allow flavors to deepen overnight; serve with crusty bread and a side salad.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 500mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg