Ingredients
Scale
- 2 pounds of beef chuck, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves of garlic, minced
- 1 can (28 ounces) of crushed tomatoes
- 1 cup of red wine (optional but highly recommended)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium-high heat; sear beef until browned on all sides.
- Remove beef, add onions, carrots, and celery; sauté until softened (5-7 minutes).
- Add garlic, oregano, and basil; stir for 1 minute until fragrant.
- Deglaze with red wine, scraping up browned bits from the pot.
- Add crushed tomatoes and seared beef; season with salt and pepper, then bring to a gentle simmer.
- Cover and reduce heat to low; let simmer for at least 2 hours, stirring occasionally.
- Serve over pasta or polenta, garnished with fresh parsley.
Notes
- For best flavor, allow the ragu to simmer longer if time permits.
- Pair with a good red wine for cooking and serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten-Free