It’s been an extremely cold month, snowing and dreary which always gets me in the mood to cook up some comfort food. What can I say? The cravings take over and off to the kitchen I go and make some comforting dishes. Which is why I give you this recipe for slowly braised beef ragu fettuccine. Although the meat sauce is braised in the oven over 3 hours, it is relatively easy to prepare. All you really need is patience and a good book.
Best beef cut
I prefer to use chuck roast, beef shanks, stewing beef or beef brisket for ragu. Although searing the meat first isn’t necessary, I strongly recommend you don’t skip this. Browning the meat first creates a caramelization which will give a rich flavor to the finished ragu. Totally worth the effort, trust me.
How to make beef ragu
Start by browning the beef pieces in a Dutch oven such as a braiser with a little bit of olive oil. Make sure to season your beef generously. You might also need to do this in batches, if your Dutch oven isn’t big enough to fit all the meat. Transfer the meat to a plate then in the same Dutch oven make the sauce by sautéing the onion, celery, carrots, seasoning in a little bit of olive oil. You want to cook this until the veggies soften. Stir in the garlic, herbs and tomato paste. I like to add tomato paste because it gives the sauce a richer flavor. Add the red wine, beef broth and crushed tomatoes. Bring to a boil then add the beef back to the skillet. Cover the Dutch oven with a lid and transfer it to the oven. Bake it for 3 hours with the lid on at 350 F degrees. Remove the beef pieces to a bowl and shred with two forks. Transfer the shredded meat back to the sauce and stir. Garnish with more parsley or Parmesan cheese.
How to serve beef ragu
This beef ragu is so delicious and it’s great served over any pasta such as fettuccine or pappardelle, but it’s also amazingly delicious served over a creamy polenta or rice. You can even serve it by itself or as a spread over some nice crusty bread. I hope you give this dish a try, it’s worth the effort, but really all that’s needed is some chopping, some browning and sautéing, then relax by the fireplace and read a good book while waiting for your dinner. The smell will be amazing and your neighbours might come knocking, but isn’t that what Italian food is all about? MANGIA! MANGIA! Try my One Pot Beef Ragu Pasta if you’re looking for a busy weeknight version of this recipe!
How to store leftovers
This beef ragu will last 3 to 4 days in the refrigerator. Make sure to store it in an airtight container. This ragu also freezes well. Store it in an airtight container in the freezer for 4 to 6 months.
Try these comforting dinners:
Baked Penne with Italian Sausage Chicken Lasagna alla Bolognese Spaghetti Bolognese Aglio e Olio Spaghetti and Meatballs Baked Spaghetti Casserole Beef Bourguignon
