Description
A rich and comforting Tuscan-style beef ragu simmered slowly with tomatoes, aromatics, and herbs until the beef is meltingly tender and the sauce is deeply flavorful.
Ingredients
- Beef chuck: 900 g, cut into small cubes
- Olive oil: 3 tablespoons
- Yellow onion: 1 large, finely chopped
- Carrots: 2 medium, finely diced
- Celery stalks: 2, finely diced
- Garlic cloves: 4, minced
- Tomato paste: 3 tablespoons
- Crushed tomatoes: 800 g
- Beef broth: 480 ml
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Bay leaves: 2
- Salt: 2 teaspoons, or to taste
- Black pepper: 1 teaspoon, freshly ground
Instructions
- Heat the olive oil in a heavy-bottomed pot over medium-high heat, add the beef in batches, and brown on all sides until deeply golden, then remove and set aside.
- Reduce the heat to medium, add the onion, carrots, and celery, and cook for about 8 minutes until softened and fragrant.
- Add the garlic and cook for 30 seconds, stirring constantly, until aromatic.
- Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
- Return the beef to the pot, then add the crushed tomatoes, beef broth, oregano, thyme, bay leaves, salt, and black pepper, stirring well to combine.
- Bring the mixture to a gentle simmer, partially cover the pot, and cook on low heat for about 2 hours, stirring occasionally.
- Uncover for the final 30 minutes to allow the sauce to thicken, remove the bay leaves, adjust seasoning, and serve.
Notes
- Brown the beef thoroughly to build a deep, savory base.
- Keep the simmer gentle to ensure tender meat and a smooth sauce.
- The ragu tastes even better the next day as the flavors continue to develop.
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 115 mg
Keywords: Tuscan beef ragu, Italian beef sauce, slow cooked beef ragu, homemade ragu, comfort food dinner