Beef And Wine Ragu Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and cook until softened.
• STEP 2.Add the beef and cook until browned on all sides. Season with salt and pepper.
• STEP 3.Pour in the red wine and let it simmer until it has reduced by half.
• STEP 4.Add crushed tomatoes, beef broth, bay leaves, and dried herbs. Bring to a simmer.
• STEP 5.Cover the pot and let the ragu simmer on low heat for 2-3 hours, until the beef is tender.
• STEP 6.Remove the bay leaves and adjust the seasoning if needed.
• STEP 7.Serve the beef and wine ragu over pasta or creamy polenta, garnished with grated Parmesan cheese.

Cooking Tips

• Choose a good quality red wine for the best flavor in the ragu.
• For a richer sauce, you can add a tablespoon of tomato paste.
• Leftover ragu can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Storage and Serving

• Store leftover ragu in an airtight container in the refrigerator.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve the ragu over pasta, creamy polenta, or crusty bread for a delicious meal.