A staple of northern Italy, a ragu is a thick, full-bodied meat sauce that usually contains beef, tomatoes, onions, celery, carrots, and garlic. The already flavorful sauce is then further enhanced with wine and herbs.
2.5lbsbeef shank, oxtails, chuck roast, or beef stew meat cut into 1.5-inch chunks [See Note 1]
3tbspolive oil, divided
1onion, diced small
4clovesgarlic, minced
2stalks celery, diced
2medium carrots, peeled and diced
2tbspall-purpose flour , [See Note 2]
28oz tomato puree or crushed tomatoes(28 ounce) can
1-1/2cupsred wine like chianti, merlot, or cabernet sauvignon [See Note 3]
2cupsbeef stock, optional [See Note 4]
2sprigs of fresh thyme(or 1/2 tsp dried thyme)
2sprigs of fresh rosemary(or 1/2 tsp dried rosemary)
4bay leaves, fresh or dried
1 to 2tbspsbalsamic vinegar or worcestershire sauce
Instructions
Preheat the oven to 350 degrees F.
Pat beef dry and sprinkle with salt and pepper.
Heat 1 tbsp olive oil over high heat in a heavy pot or Dutch oven with a tight-fitting lid. Add beef and sear each piece on all sides until browned; about 3 minutes total. If browning in batches, remove each batch to a plate and set aside.
Turn stove down to medium low and add remaining 2 tbsp of olive oil.
Add the garlic and onions and sauté for 2 minutes. Next add the carrots and celery and sauté for an additional 5 minutes.
Sprinkle the flour over the vegetables and stir well to combine. Pour in the wine to degraze the pan and allow to boil for about a minute, then add the tomatoes and stir to combine.
Add the remaining ragu ingredients into the pot and then add the browned beef along with any collected juices.
Turn the heat up to high and bring to a boil, then cover with a tight fitting lid (or aluminum foil) and place in the hot oven for around 3 hours, or until the meat becomes very tender. Stir occasionally. If too much liquid evaporates during the cooking process and the sauce becomes too thick, add a splash of water or beef stock to loosen the sauce to your desired consistency.
Remove the pan from the oven shred the meat with two forks on a rimmed baking sheet. Discard the bones (if using shanks or oxtails). Return meat into the sauce. Skim off any excess fat with a serving spoon.
Add Worcestershire sauce or balsamic vinegar, season to taste with salt and pepper. Remove bay leaves.
If the sauce is too loose, simmer uncovered to reduce the sauce. Alternatively, you could also add a slurry of flour and water to quickly thicken the sauce. [See Note 5]
Serve with pasta, polenta, gnocchi, or grilled Italian bread.
Refrigerate leftovers for up to a week or freeze in an airtight container or zip top bag for up to 3 months.
Notes
In the case of oxtails, leave them whole and cut between the segments.
Gluten free use gluten-free flour or corn starch.
You may substitute the wine for beef broth. There will be a substantial loss of flavor in doing so.
You may substitute additional beef broth for water or water with bouillon - following the package directions for the amount of bouillon to use per each cup of water.
Flour-water slurry: Add 2 tbsp flour into the bottom of a small mixing bowl. Add 1/4 cup water and mix well with a small whisk or fork. Be sure it is free of lumps. add it into the sauce to thicken.