Savor the rich, hearty flavors of this Beef Ragu that'll transport you straight to Italy. With tender, slow-cooked beef and a robust tomato sauce, this dish is perfect for cozying up on a chilly evening.
Quick Info
⏱️ 230 min • 🍽️ 6 servings • ⭐ 94%
Nutrition
719 cal • 56g protein • 74g carbs • 20g fat
Tags
[Dairy-Free] • [Dinner] • [High-Protein] • [High-Fiber] • [Meal] • [European] • [Halal]
Ingredients
- 1 pound large tube or ribbon pasta (we used paccheri)
- 4 tablespoons olive oil
- 1 pound beef chuck roast, diced (or any stew meat at your supermarket)
- 1 pound oxtail (or beef shank
- 1 onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup red wine (we used zinfandel. Malbec or cabernet sauvignon would be great too!)
- 32 ounces beef stock
- 28 ounces diced tomatoes
- 3 sprigs each thyme, rosemary, oregano (it will be easiest if you tie these together with kitchen twine for removal later)
- n/a
- n/a
- 2 bay leaves
- n/a
Instructions Preview
- Season the meat on all sides with salt and…
- Heat a large heavy pot with a lid over med…
- Once one batch is done, set aside in a bow…
…and 13 more steps
Recipe by: Jody Duits • From: Tasty
