Old World Italian Beef Ragú – Today is a rather gloomy day. In fact, every day for the past week has been rainy and overcast. Blah days like this make me want to curl up on the couch with a large mug of coffee (flavored with a healthy dose of I.D. Southern Butter Pecan) in one hand and the TV remote in the other while a luscious pot of rich beef ragú simmers away in the oven.
This rustic, Old World Italian recipe is a cinch to pull together and made easier to serve up using pre-made gnocchi. If you feel so inclined, you could make them from scratch, too, and wow yourself and family. 🙂
This authentic beef ragú is also amazing with German Bread Dumplings (aka Semmelknoedel). There’s absolutely nothing wrong with taking two fantastic foods from two different countries and marrying them. They really and truly will live happily ever after. 😍
Old World Italian Beef Ragú
- 2 lb. frozen chuck or arm roast
- 1 large onion, peeled and chopped
- 1 (14-15 oz.) can diced tomatoes
- 1 (6 oz.) can tomato paste
- 2 teaspoons sugar
- 4 garlic cloves, peeled, left whole
- 1 tsp. rosemary
- 1 tsp. thyme
- 2 bay leaves
- 2 tbsp soy sauce
- 1 cup red wine
- 2 cups beef stock
- 1 tsp. salt
- 1/2 tsp. pepper
- Pasta, gnocchi, or German Bread Dumplings
Turn oven on to 350 F.
Mix the onions, tomatoes, tomato paste, garlic, soy sauce, rosemary, thyme, sugar, salt, pepper, wine, and beef broth in a container that’s easy to pour.
Pour a little of the sauce mixture in a roasting pan, then place the frozen roast in it. Pour the rest over the roast. Lay 2 bay leaves on top. Cover tightly with lid or foil and cook in the oven for 4.5 hours.
Remove from oven, discard bay leaves. Gently scrape off sauce, carefully transfer roast to platter to remove fat and bone, if there is any. Shred the meat with 2 forks and return to the sauce. Put back in the oven for 20-30 minutes.
Meanwhile, bring a large pot of salted water to boil. Carefully slide the gnocchi in and cook for about 5 minutes, or until they float to the surface. Drain well with a slotted spoon and transfer straight into the beef ragú.
Happy eating! 😊