Old World Italian Beef Ragú

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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.old-world-italian-beef-ragu-culinary-craftiness Too bad I don’t have the ingredients today, but they’re going on my list for the next grocery run. In the mean time, I thought I should share this rustic, Old World Italian recipe with you. These are pics from the last time I made it.It’s 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.

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Old World Italian Beef Ragú

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours, 20 minutes

Yield: Serves 6

Old World Italian Beef Ragú

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 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

Instructions

  1. Turn oven on to 350 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
https://culinarycraftiness.com/old-world-italian-beef-ragu/

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About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

One Reply to “Old World Italian Beef Ragú”

  1. I received this email yesterday and thought it would be good to share here with my response.

    “I followed this recipe as printed. I used a roaster with a tight fitting lid. I cooked it for 3-½ hours when it began to smell burnt. I removed it from the oven. The sauce had cooked down, was extremely salty and, as suspected, tasted burnt.

    Don’t you test the recipes before publishing?”

    MY ANSWER:

    Hi Linda,

    I’m sorry your sauce burned. As you can see from the pictures in my post, my meaty sauce came out perfect, so obviously I’ve made it before (quite often actually). I only share recipes that come out great.

    Firstly, I always taste test everything as I go to ensure it’s not over or under seasoned in one way or another. I usually recommend doing that in my instructions. However, I thought that was something everyone would think to do without having to be told.

    Secondly, I always check whatever I’m cooking in the oven at the halfway point and then a half-hour before the end. Oven temps vary and so do sizes/cuts of meat so it’s never an exact science.

    If you have any questions, please post it on the blog under the appropriate recipe post so others may benefit from your experience and how I think it can be remedied in the future.

    Thank you so much for taking the time to let me know what happened while trying one of my recipes!

    Sincerely,
    Melissa

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