Savor the Rich Flavors of Homemade Beef Ragu

Introduction

There’s something wonderfully comforting about a slow-cooked beef ragu. As it simmers, the rich aroma fills your kitchen, promising a robust and satisfying meal. This dish, originating from the heart of Italian cuisine, is an invitation to bring warmth and heartiness to your dinner table.

Beef ragu is not just a sauce; it’s a culinary tradition. Packed with flavors from tender meat, aromatic vegetables, and herb-infused sauce, this dish takes time to develop its character, but it’s well worth it. Pair it with pasta, polenta, or crusty bread, and you have a dish that is sure to impress.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1.5 pounds beef chuck, cut into 1-inch cubes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup red wine
• 1 can (14 ounces) crushed tomatoes
• 1 cup beef broth
• 2 bay leaves
• 1 tablespoon tomato paste

Directions & Preparation

1. Heat the olive oil in a large heavy pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Increase the heat to medium-high and add the beef cubes. Brown the meat on all sides, which should take about 8-10 minutes.
4. Sprinkle in the oregano, thyme, salt, and black pepper, mixing well to coat the meat with the spices.
5. Pour in the red wine and scrape up any browned bits from the pot, allowing the alcohol to cook off for 3-4 minutes.
6. Add the crushed tomatoes, beef broth, bay leaves, and tomato paste. Stir to combine, ensuring everything is mixed well.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2-2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
8. Remove the bay leaves before serving. Adjust seasoning with salt and pepper as necessary.

FAQs

What if the ragu is too thick?

If you find the ragu too thick, you can add a bit more beef broth or water to reach your desired consistency.

How can I make the ragu spicier?

To add some heat, consider incorporating a pinch of red pepper flakes when you add the herbs.

Can I use a different cut of beef?

Yes, brisket or short ribs can work well in this recipe for a different flavor and texture.

What can I do if my ragu tastes bland?

Bland flavors can be brightened up with a splash of vinegar or a bit more seasoning such as salt or herbs.

Can I use fresh herbs instead of dried?

Absolutely! Use about three times the amount of fresh herbs as dried ones.

How do I know when the beef is tender?

The beef is ready when it easily falls apart with a fork, typically after 2-2.5 hours of simmering.

Conclusion

Homemade beef ragu is a labor of love that yields a delectable dish full of depth and flavor. As you take the time to prepare it, remember that patience is key.

Serve your beef ragu with your choice of pasta, on polenta, or simply alongside a fresh baguette. Each bite will remind you of the essence of comfort food, simple yet satisfying.

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Savor the Rich Flavors of Homemade Beef Ragu

Beef Ragu made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

• 2 tablespoons olive oil
• 1 large onion finely chopped
• 2 carrots diced
• 2 celery stalks diced
• 4 cloves garlic minced
• 1.5 pounds beef chuck cut into 1-inch cubes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup red wine
• 1 can 14 ounces crushed tomatoes
• 1 cup beef broth
• 2 bay leaves
• 1 tablespoon tomato paste

Instructions

• Heat the olive oil in a large heavy pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.
• Stir in the minced garlic and cook for an additional minute until fragrant.
• Increase the heat to medium-high and add the beef cubes. Brown the meat on all sides, which should take about 8-10 minutes.
• Sprinkle in the oregano, thyme, salt, and black pepper, mixing well to coat the meat with the spices.
• Pour in the red wine and scrape up any browned bits from the pot, allowing the alcohol to cook off for 3-4 minutes.
• Add the crushed tomatoes, beef broth, bay leaves, and tomato paste. Stir to combine, ensuring everything is mixed well.
• Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2-2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
• Remove the bay leaves before serving. Adjust seasoning with salt and pepper as necessary.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.