Hearty Vegetable Beef Ragu Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add garlic and cook for another minute until fragrant.
• STEP 3.Increase the heat to high and add the beef. Cook until browned on all sides.
• STEP 4.Add tomato paste, diced tomatoes, beef broth, red wine, and herbs. Bring to a simmer.
• STEP 5.Reduce the heat to low, cover the pot, and let the ragu simmer for 2-3 hours, stirring occasionally.
• STEP 6.Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot.
• STEP 7.Add the chopped vegetables (such as bell peppers, zucchini, and mushrooms) to the pot and simmer for an additional 30 minutes.
• STEP 8.Season with salt and pepper to taste.
• STEP 9.Serve the Vegetable Beef Ragu over pasta or creamy polenta. Garnish with fresh herbs, if desired.

Cooking Tips

• For extra flavor, sear the beef in batches before adding it to the pot.
• Feel free to add other vegetables of your choice, such as spinach or kale.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the ragu.
• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• This ragu also freezes well. Transfer it to freezer-safe containers and store for up to 3 months.

Storage and Serving

• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the ragu on the stovetop over low heat, stirring occasionally.
• Serve the Vegetable Beef Ragu over pasta or creamy polenta. Garnish with fresh herbs, if desired.