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breadbakebeyond
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Tuscan-Style Beef Ragu
This Tuscan-Style Beef Ragu recipe is a slow-cooked, cozy dish perfect for chilly days, filling your kitchen with an amazing aroma for hours. The rich, tender beef ragu pairs wonderfully with pasta shells, rigatoni, pappardelle, or spaghetti, holding the sauce beautifully. Enjoy this comforting, homemade Italian classic!
#Italian
#Beef
#Ragu
#Slow Cooked
#Comfort Food
#Pasta
#Homemade
#Winter Dish
#Kosher Style
Seared Beef
Recipe Information
30m
Prep Time
4h
Cook Time
4h 30m
Total Time
6
Servings
Medium
Italian
English
Nutrition (per serving)
550
Calories
40g
Protein
45g
Carbs
25g
Fat
Ragu Simmering
Ingredients
Servings: 6
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Shredded Beef in Sauce
Instructions
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- Pat the beef chuck roast pieces dry with paper towels and season generously with salt and black pepper on all sides.5m
Preview5mPreviewPat the beef chuck roast pieces dry with paper towels and season generously with salt and black pepper on all sides. - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3-4 minutes per side. Remove seared beef and set aside.10mPreview10mPreviewHeat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3-4 minutes per side. Remove seared beef and set aside.
- Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until vegetables soften, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.12m
Preview12mPreviewReduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until vegetables soften, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant. - Pour in the red wine, scraping the bottom of the pot to deglaze and release any flavorful bits. Bring to a simmer and cook until the wine has reduced by about half, about 5-7 minutes.7m
Preview7mPreviewPour in the red wine, scraping the bottom of the pot to deglaze and release any flavorful bits. Bring to a simmer and cook until the wine has reduced by about half, about 5-7 minutes. - Return the seared beef to the pot. Add crushed tomatoes, beef broth, bay leaf, rosemary, and thyme. Stir to combine.3mPreview3mPreviewReturn the seared beef to the pot. Add crushed tomatoes, beef broth, bay leaf, rosemary, and thyme. Stir to combine.
- Bring the ragu to a gentle simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is fork-tender and easily shreds. Stir occasionally to prevent sticking.4h
Preview4hPreviewBring the ragu to a gentle simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is fork-tender and easily shreds. Stir occasionally to prevent sticking. - Remove the beef from the pot and shred it using two forks. Discard the bay leaf, rosemary, and thyme sprigs. Return the shredded beef to the sauce, stir well, and season with additional salt and pepper if needed.10mPreview10mPreviewRemove the beef from the pot and shred it using two forks. Discard the bay leaf, rosemary, and thyme sprigs. Return the shredded beef to the sauce, stir well, and season with additional salt and pepper if needed.
- While the beef is being shredded, cook your chosen pasta according to package directions until al dente.10m
Preview10mPreviewWhile the beef is being shredded, cook your chosen pasta according to package directions until al dente. - Serve the Tuscan-style beef ragu over the cooked pasta, garnished with freshly grated Parmesan cheese.2m
Preview2mPreviewServe the Tuscan-style beef ragu over the cooked pasta, garnished with freshly grated Parmesan cheese.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
