Italian Beef Ragu melts in your mouth and is a simple and wholesome Sunday dinner. It comes together pretty quick in a Dutch Oven and then simmers all day long. Bring on the amazing smells to fill your home on these chilly winter days!
In 2014 we took a girl’s trip (Alissa, Cari and our Mom) to Italy. While in Tuscany we took a cooking class that has stuck with us to this day. Cooking in Italy calls for a lot of garlic. A lot of red wine (mostly Chianti if in Tuscany). And often a lot of olive oil. Minimal exceptions! This Beef Ragu is very similar to the pot roast we made in the class. You can measure the wine… or not… up to you! If you want to be truly authentic, use Chianti that has a black rooster on the label. The black rooster is only on bottles that come from Tuscany and meet the criteria for a true Chianti. Fun fact, Chianti is actually a blended wine from the central Tuscan region and the primary grape, that is indigenous to that region, is Sangiovese. Definitely pour yourself a glass while cooking and then probably one with dinner.
Speaking of wine and garlic, did you know that red wine basically neutralizes the smell of garlic on you? It does. I’m not even joking. Everyplace we went, the garlic abounded, as did the red wine. I don’t recall ever smelling garlic on anyone or myself and to this day, I continue to notice the same. There, an odd bit of Italian knowledge for you, haha!
Serving Suggestions & Substitutions:
This Italian Beef Ragu is best served over wide noodles such as Pappardelle or Wide Egg Noodles, topped with freshly grated parmesan and parsley.
If you’d like to cook the roast whole, plan for 6-8 hours. Alternatively, you can cube it up before browning to speed the cook time to 4-5 hours.
Items and Ingredients Used:
We come from a family that loves to live off the land, so you’ll notice that most of our meat is either hunted by us/our family, ranched by our family, or caught by our family. Growing up in the mountains of Colorado we put in our time on our family ranch – Music Meadows. To this day we still try to make it out to the ranch every year and we proudly eat Colorado raised Grass-Fed Beef. This recipe has exactly that in it. We definitely recommend you use grass-fed beef as it is very sustainable, tastes incredible, and it’s good for you!
Check out SANGRES BEST if you are in the market for sustainably raised grass-finished beef!
ALSO, can’t recommend this Dutch oven enough.. I’m not sure how I ever cooked without it!
8
servings10
minutes6
hoursAn Italian beef roast that melts in your mouth and comes together quickly in a Dutch Oven, then simmers all day long.
Ingredients
3 lb Beef Roast
1 Yellow Onion, chopped
4 Cloves Garlic, crushed
1 1/2 Cups Red Wine
2 Cups Beef Stock
1 Can Tomato Paste (6 oz)
1 Can Diced Tomatoes (14.5 oz)
2 Tablespoons Worcestershire Sauce
2 Tablespoons Balsamic Vinegar
1 teaspoon Red Pepper Flakes
2 teaspoons Italian Seasoning
2 Bay Leaves
2 Tablespoons Brown Sugar
Parmesan Rind
Salt and Pepper
Shredded Parmesan and Chopped Parsley
Directions
- Cut the roast into 2 inch cubes. Brown in Dutch Oven over medium-high heat on all sides with salt and pepper. Remove from pan and set aside.
- Sauté onion and garlic in Dutch Oven.
- Use 1 cup of the red wine to deglaze the Dutch Oven. Reserve the remaining 1/2 cup of wine. Add all remaining ingredients. Stir until tomato paste is combined and bring to a simmer. Add the beef back into the pot.
- Cook over low heat at a low simmer for 4-5 hours if using cubed beef (6-8 hours if keeping the roast whole).
- Remove beef, shred and add back into pot with the final 1/2 cup of red wine.
- Serve over wide noodles, top with shredded parmesan and chopped parsley.
