Classic Tuscan Beef Ragù

Ingredients

• 500g (1.1 lb) beef chuck, diced 500g (1.1 lb) beef chuck, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced beef and brown it on all sides. Remove the beef from the pot and set it aside.
2. 2.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Stir in the tomato paste and cook for a minute to enhance its flavor.
4. 4.
   Return the beef to the pot and add the crushed tomatoes, red wine, beef broth, bay leaves, dried thyme, salt, and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Tuscan Beef Ragù over your favorite pasta, such as pappardelle or tagliatelle. Garnish with freshly grated Parmesan cheese.

Treat your ingredients with care...

• Beef chuck — Choose well-marbled beef chuck for a tender and flavorful ragù. Trim any excess fat before dicing.
• Red wine — Opt for a dry red wine, such as Chianti or Sangiovese, to add depth to the sauce. If you prefer not to use alcohol, you can substitute it with an equal amount of beef broth.

Tips & Tricks

• For an even richer flavor, refrigerate the ragù overnight and reheat it the next day before serving.
• If you prefer a smoother sauce, you can blend the ragù with an immersion blender before serving.
• Leftover ragù can be frozen in an airtight container for up to 3 months.

Serving advice

Serve the Tuscan Beef Ragù over al dente pasta, such as pappardelle or tagliatelle, to allow the sauce to cling to the noodles. Top with freshly grated Parmesan cheese for an extra touch of indulgence.

Presentation advice

Garnish the dish with a sprig of fresh thyme or parsley to add a pop of color. Serve the ragù in a shallow bowl, allowing the vibrant sauce to take center stage.