Braised Beef Ragú
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This Braised Beef Ragú is easy to prepare and will make your home smell amazing as it cooks!
  • ¼ cup olive oil
  • 1 large onion, small dice
  • 4 medium carrots, small dice
  • 3 stalks celery, small dice
  • 3 medium garlic cloves, minced
  • ½ cup red wine or sherry wine
  • 1, 28 ounce can crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 pounds beef chuck
  • 2 cups beef or chicken stock
  • 2 sprigs fresh sage (or 1 tablespoon dried)
  • 2 springs fresh thyme (or 1 tablespoon dried)
  • salt and pepper, to taste
  • rigatoni paste, cooked al dente, to serve
  1. In a stock pot, heat the olive oil to medium high heat and sauce the onion, carrots, and celery for ten minutes until fragrant. Add the garlic and cook for 5 more minutes, reducing the heat to medium.
  2. Deglaze the pan with the wine, scraping the glazed bits on the bottom.
  3. Add the crushed tomatoes, tomato paste, balsamic vinegar, and carefully place the chuck inside the pan, covering with stock. Throw in the herbs, lower heat to the lowest setting possible, cover with lid and cook for 3 hours undisturbed.
  4. Remove lid and if meat is tender enough, use two forks to shred the meat. Cook for another hour on low, covered. If meat is not tender enough, cover once again and cook for 30 more minutes until you can shred.
  5. Once cooked all the way through, season with salt and pepper, and serve over pasta, topping with a sprinkling of parmesan cheese and fresh parsley or basil.
Recipe by Cooking with Books at