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Braised Beef Ragu

Savory Braised Beef Ragu That Warms Your Heart

This Braised Beef Ragu features a deep, luscious sauce, making it comfort food at its finest—perfect for sharing and warming your heart.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 20 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Beef
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 1 tablespoon Neutral Oil Substitute with olive oil for added flavor.
  • 4 ounces Diced Pancetta Can be replaced with bacon.
  • 3 pounds Beef Chuck Roast Look for a well-marbled cut.
  • 1 large Yellow Onion Can substitute with shallots.
  • 2 medium Carrots Adds natural sweetness.
  • 2 stalks Celery
  • 4 cloves Garlic Fresh garlic is essential.
  • 2 tablespoons Calabrian Chile Paste Substitute with red pepper flakes to taste.
  • 2 tablespoons Tomato Paste
  • 1.5 cups Beef Broth or Stock Low-sodium is recommended.
  • 1 cup Bold Red Wine A dry red wine like Cabernet Sauvignon works well.
  • 28 ounces Canned Crushed Tomatoes Core ingredient for the sauce base.
  • 2 sprigs Fresh Rosemary Can substitute with dried rosemary.
  • 2 teaspoons Fresh Oregano Dried oregano can be used as an alternative.
  • 2 teaspoons Fresh Thyme Can be omitted if unavailable.
  • 2 leaves Fresh Bay Leaves Remember to remove before serving.
  • 1 piece Parmesan Rind Can skip if not available.
  • to taste Kosher Salt Adjust to taste.
  • to taste Freshly Ground Black Pepper Adjust to taste.
  • 1 cup Heavy Cream Adds creaminess.
  • 16 ounces Potato Gnocchi or Pasta Can be swapped with your favorite pasta.
  • 1 cup Reserved Pasta Water Helps adjust sauce consistency.
  • 8 ounces Mascarpone Cheese Can be substituted with cream cheese or omitted.
  • to taste Fresh Basil Leaves For garnish.
  • to taste Freshly Grated Parmesan Enhances flavor at serving.

Equipment

  • Dutch oven
  • Large pot
  • Kitchen twine
  • Slotted Spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare ingredients for smooth cooking.
  2. Prepare a herb bundle of rosemary, oregano, and thyme.
  3. In a Dutch oven, heat oil and render pancetta until crispy. Set aside.
  4. Sear the seasoned beef in batches until browned. Set aside with pancetta.
  5. Sauté onion, carrots, and celery until softened, then add garlic, chile paste, and tomato paste.
  6. Deglaze the pot with wine, then add crushed tomatoes and broth. Return beef and pancetta, along with herbs and bay leaves.
  7. Braise in the oven for 2 ½ to 3 hours until the beef is tender.
  8. Let the ragu rest for 20 minutes, then shred the beef and blend it back into the sauce.
  9. Cook gnocchi or pasta according to package instructions, reserving starchy water.
  10. Combine ragu, heavy cream, and pasta, stirring for 3-4 minutes.
  11. Serve topped with basil, grated Parmesan, and a dollop of mascarpone.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 4mg

Notes

This ragu is even better the next day! Store in the fridge or freeze for later enjoyment.

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