Decadent Braised Beef Ragu that Melts in Your Mouth

This Braised Beef Ragu transforms inexpensive cuts into a tender, savory masterpiece for a comforting family dinner.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

2 pounds Beef (Eye of Round or Stewing Beef) Budget-friendly cut

For the Sauce

28 ounces San Marzano Tomatoes Canned, sweet variety
1 cup Fresh Basil Or use dried as a substitute
1 large Onion Core aromatic
4 cloves Garlic Minced
1 piece Parmesan Rind Optional for umami
1 cup Balsamic Vinegar Can use red wine vinegar
2 cups Beef Broth/Stock Vegetable broth for vegetarian

For Optional Vegetables

1 cup Carrots Diced
1 cup Celery Optional, can substitute

Equipment

Heavy pot or Dutch oven

Method

Step‑by‑Step Instructions for Braised Beef Ragu

Heat a heavy pot over medium-high heat. Season beef with salt and pepper. Brown for 5-7 minutes on each side.
Remove beef and add diced onions and minced garlic, stirring for 3-4 minutes until translucent.
Pour in balsamic vinegar, scraping the pot to lift browned bits. Simmer for 1-2 minutes.
Stir in San Marzano tomatoes, beef broth, and parmesan rind. Bring to a gentle simmer.
Return beef, cover, and simmer for 3 hours, stirring occasionally and adding broth if needed.
Remove beef and shred it with two forks. Return to the pot and mix well.
Cook pappardelle in salted water per package instructions, then drain.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

For best results, consider making the ragu a day ahead. It improves in flavor overnight.

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