Beef Ragu Recipe

Olive oil: Used for browning the beef and sautéing the onions and garlic.

Beef chuck: Cut into chunks, this cut of beef becomes tender and flavorful when slow-cooked.

Onion: Adds sweetness and depth to the sauce.

Garlic: Provides a robust, aromatic flavor.

Red wine: Enhances the sauce with its rich, deep flavor.

Crushed tomatoes: Forms the base of the sauce, adding a rich tomato flavor.

Beef broth: Adds additional depth and richness to the sauce.

Oregano: A dried herb that adds a warm, slightly bitter flavor.

Basil: A dried herb that adds a sweet, aromatic flavor.

Salt: Enhances all the flavors in the dish.

Pepper: Adds a subtle heat and depth of flavor.

Pasta: The perfect vehicle for serving the rich beef ragu.

When browning the beef chunks, ensure the olive oil is hot enough to create a good sear. This step is crucial for developing deep, rich flavors in your ragu. Avoid overcrowding the pot, as this will steam the beef rather than brown it. Brown the beef in batches if necessary.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative for sautéing.

• beef chuck - Substitute with pork shoulder: Pork shoulder has a similar texture and fat content, providing a comparable richness and tenderness.

• diced onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the dish without overpowering it.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent and more convenient.

• red wine - Substitute with beef broth: Beef broth can add depth and richness to the sauce without the alcohol content.

• crushed tomatoes - Substitute with tomato sauce: Tomato sauce can provide a similar consistency and flavor, though it may be slightly smoother.

• beef broth - Substitute with vegetable broth: Vegetable broth can offer a similar savory base while making the dish suitable for those avoiding beef.

• dried oregano - Substitute with dried thyme: Dried thyme has a slightly different but complementary flavor that can add an aromatic touch to the ragu.

• dried basil - Substitute with dried parsley: Dried parsley provides a mild, fresh flavor that can complement the other herbs in the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor that enhances the overall taste of the ragu.

• pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different, more earthy profile.

• pasta - Substitute with zucchini noodles: Zucchini noodles provide a low-carb, gluten-free alternative that pairs well with the rich ragu sauce.

• Allow the beef ragu to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery sauce.

• Transfer the ragu to airtight containers. For optimal freshness, use containers that are the right size for the amount of ragu you have. This minimizes air exposure.

• Label the containers with the date. This ensures you know how long the ragu has been stored and helps you use it within a safe timeframe.

• Store the ragu in the refrigerator if you plan to use it within 3-4 days. The flavors will continue to meld, making it even more delicious.

• For longer storage, place the ragu in the freezer. It can be frozen for up to 3 months without losing its rich flavor and hearty texture.

• When freezing, consider portioning the ragu into smaller containers or freezer bags. This makes it easier to thaw only what you need.

• To reheat, thaw the ragu in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the ragu on the stovetop over medium heat, stirring occasionally. Add a splash of beef broth or crushed tomatoes if it seems too thick.

• Alternatively, you can reheat the ragu in the microwave. Use a microwave-safe container and heat in short intervals, stirring in between to ensure even heating.

• Serve the reheated ragu over freshly cooked pasta for a comforting and satisfying meal.

• Stovetop Method: Place the leftover beef ragu in a saucepan. Add a splash of beef broth or water to loosen the sauce. Heat over medium-low, stirring occasionally, until warmed through. This method helps maintain the texture and flavor of the beef and sauce.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the beef ragu to an oven-safe dish and cover with foil. Bake for about 20-25 minutes or until heated through. This method is ideal if you’re reheating a large batch and want to keep the ragu moist.

• Microwave Method: Place the beef ragu in a microwave-safe container. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until hot. Be cautious not to overheat, as this can dry out the meat.

• Slow Cooker Method: Transfer the beef ragu to a slow cooker. Set it on low and let it heat for 1-2 hours, stirring occasionally. This method is perfect for reheating without drying out the sauce and beef.

• Double Boiler Method: Place the beef ragu in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the ragu is heated through. This gentle method helps preserve the flavors and texture.

• Instant Pot Method: Use the sauté function on your Instant Pot. Add the beef ragu and a splash of beef broth or water. Stir occasionally until the ragu is heated through. This method is quick and efficient for reheating.

• Large pot: A large pot is essential for browning the beef and simmering the ragu to ensure even cooking and flavor development.

• Wooden spoon: A wooden spoon is perfect for stirring the ingredients without scratching the pot.

• Chef's knife: A chef's knife is needed for dicing the onion and cutting the beef chuck into chunks.

• Cutting board: A cutting board provides a safe and clean surface for chopping the onion and beef.

• Measuring spoons: Measuring spoons are necessary for accurately measuring the olive oil, oregano, and basil.

• Measuring cup: A measuring cup is used to measure the red wine and beef broth.

• Can opener: A can opener is needed to open the can of crushed tomatoes.

• Garlic press: A garlic press makes it easy to mince the garlic cloves.

• Tongs: Tongs are useful for turning the beef chunks to brown them on all sides.

• Lid: A lid is required to cover the pot while the ragu simmers.

• Colander: A colander is used to drain the cooked pasta.

• Pasta pot: A pasta pot is necessary for cooking the pasta according to package instructions.

• Serving spoon: A serving spoon is ideal for plating the ragu over the pasta.

Use a pressure cooker: Cut down the cooking time by using a pressure cooker instead of simmering for 2 hours.

Pre-cut beef: Purchase pre-cut beef chunks to save time on preparation.

Pre-minced garlic: Use pre-minced garlic from a jar to skip the mincing step.

Frozen diced onions: Opt for frozen diced onions to avoid chopping and save time.

Batch cook: Make a large batch of beef ragu and freeze portions for future meals.

Quick-cook pasta: Choose quick-cook pasta to reduce the overall cooking time.

Simmer while multitasking: Let the ragu simmer while you prepare other parts of the meal or do other tasks.