Made with AI
Italian Beef & Tomato Ragù
Ingredients
- beef chuck600 g
- canned chopped tomatoes400 g
- olive oil2 tbsp
- onion1 large
- garlic cloves3 cloves
- celery stalks2 stalks
- carrot1 medium
- dried basil1 tsp
- dried oregano1 tsp
- salt1 tsp
- black pepper0,5 tsp
- beef stock500 ml
- fresh parsley2 tbsp
Instructions
- 1
Cut the beef chuck into 2-3 cm cubes and season with salt and black pepper.
- 2
Finely chop the onion, garlic cloves, celery stalks, and carrot.
- 3
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
- 4
In the same pot, add the chopped onion, garlic, celery, and carrot. Sauté for 5-7 minutes until the vegetables are softened.
- 5
Return the browned beef to the pot. Add the canned chopped tomatoes, dried basil, dried oregano, and beef stock. Stir well to combine.
- 6
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 2 to
- 7
5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- 8
Taste and adjust seasoning with additional salt and pepper if needed.
- 9
Stir in the chopped fresh parsley just before serving.
- 10
Serve the ragù hot, over pasta, polenta, or with crusty bread.
