Beef Ragu

Name: Beef Ragu
Prep time: 10 min
Cook time: 3 h 20 min
Total time: 3 h 30 min
Yield: 8 serving
Ingredients: 3 tablespoons olive oil; 4 pounds chuck roast; ½ teaspoon salt; ¼ teaspoon pepper; 1 large onion; 2 celery stalks; 1 large carrot; 1 tablespoon Italian seasoning; 5 cloves garlic; 1 tablespoon fresh Rosemary; 1 tablespoon fresh sage leaves; 3 tablespoons tomato paste; 1 cup red wine; 2 cups beef broth; 28 ounces crushed tomatoes; 1 piece parmesan cheese rind; ¼ cup fresh parsley; 16 ounces fettuccine; Parmesan Cheese

User Reviews

4.6

60 reviews

Excellent

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 30 mins
Servings
8
Calories
757 kcal
Course
Main Course, Dinner
Cuisine
Italian

Beef Ragu

Joseph Powell

Report

I give you Braised Beef Ragu with Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al dente fettuccine.

Share:

I Made This!

45 people made this

Print

14 people printed this

Save this

36 people saved this

Ingredients

Servings

3 tablespoons olive oil
4 pounds chuck roast cut into 2 inch pieces
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
1 large onion chopped
2 celery stalks chopped
1 large carrot chopped
1 tablespoon Italian seasoning
5 cloves garlic minced
1 tablespoon fresh Rosemary chopped
1 tablespoon fresh sage leaves chopped
3 tablespoons tomato paste
1 cup red wine
2 cups beef broth
28 ounces crushed tomatoes
1 piece parmesan cheese rind optional
¼ cup fresh parsley chopped
16 ounces fettuccine dry

Optional

Parmesan Cheese shredded

Add to Shopping List

Instructions

Preheat your oven to 350°F.
In a oven-proof Dutch oven such as a braiser, heat 2 tablespoons of the olive oil over medium heat. When the oil is sizzling hot, add the beef and brown on all sides, about 5 minutes. Season the beef with salt and pepper to taste. Work in batches if your Dutch oven is not big enough to fit all the meat.
Remove the meat from the Dutch oven and add the remaining 1 tbsp of olive oil.
Add the onion, celery, carrots, Italian seasoning and stir. Cook for about 2 to 3 minutes until the onion softens and becomes translucent, and the veggies soften.
Add the garlic, rosemary, sage and tomato paste. Pour the red wine and beef broth and stir. Stir in crushed tomatoes. Bring to a boil. If adding the cheese rind, add it now, it will kick up the flavor of the sauce. The rind won't melt, it will just sit in your sauce and infuse the sauce with extra umami.
Add the meat back to the Dutch oven, cover with a lid and place in the oven. Cook for 3 hours with the lid on.
20 minutes before the 3 hours are up, cook the fettuccine according to the package instructions. Keep the pasta water.
Transfer the meat from the Dutch oven to a bowl and shred with two forks. The meat should shred easily after being cooked for so long. Remove cheese rind from the Dutch oven and discard.
Add the shredded beef back to the Dutch oven and stir. If the sauce is too thick add some of the pasta water to thin out the sauce a bit. Garnish the sauce with fresh parsley.
Serve over fettuccine with Parmesan cheese.

Notes

This is the Dutch-oven Braiser that I used.
You can also make this in the slow cooker. Brown the meat first then add all the ingredients to the slow cooker and cook on low for 8 hours. Shred the beef then return back to the slow cooker.
This recipe would also be fantastic over some creamy polenta or mashed potatoes.
I used Cabernet Sauvignon for this recipe, but any red wine of your liking will work.
Nutritional information includes fettuccine.

Nutrition Information

Show Details

Serving 1serving Calories 757kcal (38%) Carbohydrates 53g (18%) Protein 55g (110%) Fat 34g (52%) Saturated Fat 12g (60%) Cholesterol 204mg (68%) Sodium 647mg (27%) Potassium 1508mg (43%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 2100IU (42%) Vitamin C 15.8mg (18%) Calcium 128mg (13%) Iron 7.9mg (44%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 757 kcal

% Daily Value*

Serving	1serving
Calories	757kcal	38%
Carbohydrates	53g	18%
Protein	55g	110%
Fat	34g	52%
Saturated Fat	12g	60%
Cholesterol	204mg	68%
Sodium	647mg	27%
Potassium	1508mg	32%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	2100IU	42%
Vitamin C	15.8mg	18%
Calcium	128mg	13%
Iron	7.9mg	44%