Tomato and Beef Ragù
Recipe GLPR07f7a2c79f5677
A classic Italian beef ragù, slow-cooked with tomatoes, aromatic vegetables, and a subtle blend of herbs. This rich, deeply flavored sauce is perfect served over pasta, polenta, or rice. The sauce simmers gently to allow the beef to become tender and the flavors to develop fully.
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Ingredients
2 tablespoons extra-virgin olive oil
1 medium carrot, finely chopped
1 small celery rib, finely chopped
1 small onion, finely chopped
1 pound beef eye of round or top round, finely chopped
Salt to taste
Freshly ground black pepper to taste
2 garlic cloves, minced
1 bay leaf
1 teaspoon dried oregano
pinch Pinch of freshly grated nutmeg
28 ounce One 28-ounce can whole tomatoes, finely chopped, juice reserved
1 tablespoon tomato paste
1/2 cup dry red wine
Directions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, add the chopped carrot, celery, and onion. Sauté the vegetables, stirring occasionally, for about 5 minutes until they become softened and fragrant.
Increase the heat to high and add the finely chopped beef to the pot. Break it up with a wooden spoon as it cooks, stirring frequently for about 5-7 minutes until the meat is browned and no longer pink. Season with salt and pepper as it cooks.
Stir in the minced garlic and cook for about 1 minute until fragrant. Add the bay leaf, dried oregano, and nutmeg, stirring to combine evenly with the meat mixture.
Pour in the dry red wine, scraping the bottom of the pot with your wooden spoon to loosen any browned bits. Let the wine simmer for about 2-3 minutes to reduce slightly and allow the alcohol to evaporate.
Add the chopped canned tomatoes along with their reserved juice, and stir in the tomato paste. Mix well to distribute the tomato paste throughout the sauce.
Reduce the heat to low and simmer uncovered for 1 to 1.5 hours, stirring occasionally. The sauce should reduce, thicken, and deepen in color. Taste and adjust seasoning with additional salt and pepper as needed.
Remove the bay leaf before serving. Ladle the ragù over your choice of pasta, polenta, or rice. This sauce can be made ahead and reheated gently before serving.
