BEEF RAGU RECIPES

Name: Best-Ever Beef Ragu
Prep time: 15 min
Total time: 2 h 35 min
Yield: 6 servings
Ingredients: 2 tbsp. extra-virgin olive oil, divided; 2 lb. chuck roast, cut into 2" cubes; Kosher salt; Freshly ground black pepper; 1 medium yellow onion, chopped; 5 cloves garlic, thinly sliced; 1/2 tsp. fennel seeds; 1/4 tsp. red pepper flakes; 2 tbsp. tomato paste; 1/4 c. red wine; 1 (28 oz.) can whole peeled tomatoes; 1/4 c. water; 3 sprigs thyme; 1 bay leaf; 2 tsp. balsamic vinegar; Parmesan, for serving; Freshly chopped parsley, for serving

BEST BEEF RAGU RECIPE - HOW TO MAKE BEEF RAGU

Best Beef Ragu Recipe - How to Make Beef Ragu image

Beef Ragu from Delish.com is a cozy and filling meal that's perfect for cold weather.

Provided by Lena Abraham

Categories feed a crowd dinner meat

Total Time 2 hours 35 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tbsp. extra-virgin olive oil, divided
2 lb. chuck roast, cut into 2" cubes
Kosher salt
Freshly ground black pepper
1 medium yellow onion, chopped
5 cloves garlic, thinly sliced
1/2 tsp. fennel seeds
1/4 tsp. red pepper flakes
2 tbsp. tomato paste
1/4 c. red wine
1 (28 oz.) can whole peeled tomatoes
1/4 c. water
3 sprigs thyme
1 bay leaf
2 tsp. balsamic vinegar
Parmesan, for serving
Freshly chopped parsley, for serving

Steps:

In a large stock pot over medium heat, heat 1 tablespoon oil. Season chuck roast with salt and pepper and sear, in batches if needed, until browned on all sides, 10 minutes. Remove into a large bowl. Heat remaining oil, still over medium heat. Add onion and cook until soft, 6 minutes. Add garlic, fennel seeds, and red pepper flakes and cook until fragrant, 1 minute more. Add tomato paste and cook until it is darkened in color, 1 to 2 minutes more. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon. Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season with salt and pepper. Stir to combine and reduce heat to low. Cover and simmer, stirring occasionally, until meat easily shreds, 2 to 2 1/2 hours. Use a wooden spoon to break up tomatoes and meat, and remove bay leaf. Serve over your favorite pasta or polenta. Top with parmesan and parsley before serving.

BEEF RAGÙ RECIPE BY TASTY

Beef Ragù Recipe by Tasty image

Here's what you need: ribbon pasta, olive oil, beef chuck roast, oxtail, onion, carrot, celery, garlic, tomato paste, red wine, beef stock, diced tomato, fresh thyme, fresh oregano, fresh rosemary, bay leaves, fresh parsley

Provided by Jody Duits

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 lb ribbon pasta, or large tube pasta
4 tablespoons olive oil
1 lb beef chuck roast, or any stew meat, diced
1 lb oxtail, or beef shank
1 onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
2 tablespoons tomato paste
½ cup red wine, we used zinfandel, malbec or cabernet sauvignon would be great too!
32 fl oz beef stock
28 oz diced tomato
3 sprigs fresh thyme
3 sprigs fresh oregano
3 sprigs fresh rosemary
2 bay leaves
fresh parsley, to garnish

Steps:

Season the meat on all sides with salt and pepper.
Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
Pour in the wine and let it boil off and reduce until barely any remains in the pan.
Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325°F (170°C) oven for 3 hours.
Remove the herb bundle and beef shank.
Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
Skim off any extra fat from the top of the ragu.
Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
Add a handful of cheese and stir to melt into the sauce.
Garnish with more cheese and fresh parsley before serving.
Enjoy!

Nutrition Facts : Calories 995 calories, CarbohydrateContent 111 grams, FatContent 30 grams, FiberContent 6 grams, ProteinContent 57 grams, SugarContent 18 grams

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