Description
A rich and cozy Tuscan Style Beef Ragu made with tender slow simmered beef, aromatic vegetables, fragrant herbs, and a velvety tomato sauce. Perfect for serving over pasta, polenta, or mashed potatoes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 medium carrots, finely diced
- 3 celery stalks, finely diced
- 4 cloves garlic, minced
- 1.2 kilograms beef chuck, cut into large chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 800 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon sugar
- Fresh parsley for serving
Instructions
- Heat the olive oil in a large heavy bottomed pot over medium heat. Add the onion, carrots, and celery, and cook for 8 to 10 minutes until softened and fragrant.
- Add the garlic, salt, pepper, oregano, rosemary, and thyme. Cook for 1 minute until aromatic.
- Add the beef chunks and sear on all sides until browned and crusted.
- Stir in the tomato paste, crushed tomatoes, beef broth, and sugar until fully combined.
- Bring the mixture to a gentle simmer, then cover and cook on low heat for 2.5 to 3 hours, stirring occasionally.
- Once the beef is tender, shred it directly in the pot using two forks.
- Simmer uncovered for an additional 10 to 15 minutes until the sauce thickens.
- Taste and adjust seasoning as needed before serving.
Notes
- Sear the beef well to develop deep flavor.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently to maintain tenderness and sauce texture.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
Keywords: Tuscan beef ragu, slow cooked beef, Italian ragu, pasta ragu, comfort food