Imagine tucking into a steaming plate of Classic Italian Beef Ragu, where tender chunks of beef melt under the fork, swirled around herbed tagliatelle that perfectly catches every nuance of the rich, tomato-based sauce. This recipe brings the rustic charm of Italian countryside cuisine right to your kitchen, offering a warm, comforting meal that’s ideal for any day of the week.Perfect for those who cherish deep, developed flavors, this ragu is simmered slowly, allowing the wine to infuse the beef with a robust depth that only hours in the pot can achieve. Serve this heartwarming dish to family or guests, and watch it become an instant favorite, requested time and again for its delightful blend of simplicity and sophisticated taste.
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Ingredients:
2 lbs beef chuck, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
28 oz can crushed tomatoes
1 cup red wine
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
3 cups beef broth
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
Cooked tagliatelle pasta
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Directions:
In a large pot, brown the beef chunks over medium-high heat. Remove and set aside.
In the same pot, add onion, garlic, carrot, and celery. Cook until softened.
Add the crushed tomatoes, red wine, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
Return the beef to the pot. Pour in beef broth and bring to a boil.
Reduce heat to low and simmer for 2-3 hours or until the beef is tender.
Serve the ragu over cooked tagliatelle, garnished with fresh parsley and grated Parmesan.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Kcal: 510 kcal per serving
Servings: 6