The Best Beef Ragu Recipe
This is a simple one-pot meal that will wow your family and guests.
I large sweet onion
2 celery stalks
1 large carrot
I chuck roast ( i prefer a whole roast)
2 sage leaves
I large jar of tomato sauce homemade or a good brand like Rao’s or Victoria will do.
Beef stock, low sodium gluten-free
Leftover red wine, something delicious you would drink.
Crushed black pepper
Pinch of red pepper flakes
Set oven to 350 degrees
Chop onion into a uniform dice very small. Cut carrots & celery into long thin strips so you can line up to male small dice of these as well. ( see photos)
In a large heavy bottom pan, like a le Creuset sweat the mirepoix with a few drops of olive oil until slightly translucent.
Place a well-seasoned roast with salt & pepper on top. Pour over half of the tomato sauce, one cup of broth and 1/4 cup of red wine. Add bay leaves, rosemary sprig (both to be removed before serving) add red pepper flakes stir cover and place covered on the bottom rack.
In 2 hours check, flip meat with 2 forks, if beginning to fall apart, cut the string off and assist if not stir and return.
Wait one hour, open let sit on the stove for 2 mon, with laddle remove as much grease from the meat fat as possible. You may retrieve up to one cup.addditionally, cut off and remove any fat remaining on the roast at this time. We only want the good stuff.
With two forks begin shredding meat. I like big pieces. Add remaining tomato sauce, another 1/2 cup of broth and ¼ cup of red wine. Taste and adjust seasoning, Be generous with the salt, it needs it.
Place back in the oven until ready for your pasta of choice. I suggest a tagliatelle or homemade rotini that the sauce can grab onto.
This is very easy to make with big flavor and happy people as your reward.
Easy cleanup too!