Beef Ragu Recipe

Prepare a robust Dutch oven and elevate the heat to medium-high, coating the bottom with a thin layer of olive oil.

Transform the beef with a generous seasoning of salt and pepper, then expertly sear each surface until a rich, caramelized crust develops. Transfer the browned meat to a holding plate.

Utilize the same pot to create a flavor foundation with finely chopped onion, carrot, and celery. Gently coax the vegetables to soften and become translucent over approximately 5 minutes.

Introduce minced garlic and tomato paste, allowing them to bloom and intensify their aromatic qualities for a brief moment.

Deglaze the pot with red wine, meticulously scraping the flavorful browned remnants from the bottom of the vessel.

Incorporate crushed tomatoes, beef broth, bay leaves, thyme, and Parmesan rind to construct a complex sauce base.

Reintroduce the seared beef, ensuring it is completely submerged in the luxurious liquid mixture.

Reduce heat to a gentle simmer, cover the pot, and allow the ragu to develop its deep flavors for 2.5 to 3 hours. Periodically stir to prevent sticking and ensure even cooking.

Once the beef reaches a state of exceptional tenderness, carefully extract it from the sauce and deconstruct into delicate shreds using two forks.

Reunite the shredded beef with the sauce, stirring to create a harmonious blend of textures and flavors.

Fine-tune the seasoning with additional salt and pepper to achieve the perfect balance.

Present the ragu atop your preferred pasta or creamy polenta, finishing with a flourish of freshly grated Parmesan and vibrant basil leaves.