Slow-Braised Beef Ragu with Rustic Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender chunks of beef slowly braised in a rich tomato sauce infused with garlic and herbs, perfect for pairing with pasta or creamy polenta. This italian-inspired beef ready in about 170 minutes blends beef chuck, cut into 1-inch cubes, olive oil, medium yellow onion, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 1/2 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup parmesan cheese, grated

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs beef chuck cubes, seasoning with 1 tsp salt and 1/2 tsp black pepper, and brown on all sides for about 8 minutes, working in batches if needed; transfer browned beef to a plate.
2. Step 2: Reduce heat to medium, add 1 medium diced yellow onion, 1 large diced carrot, and 1 diced celery stalk to the pot. Sauté for 6-7 minutes until vegetables soften and onions turn translucent.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, then add 2 tbsp tomato paste, stirring for 2 minutes until it darkens slightly.
4. Step 4: Pour in 1 cup dry red wine, scraping the bottom of the pot to deglaze and cook for 4 minutes until wine reduces by half.
5. Step 5: Return the browned beef to the pot along with 28 oz crushed tomatoes, 1 1/2 cups beef broth, 1 tsp dried oregano, 1 tsp dried thyme, 1 bay leaf, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
6. Step 6: Bring the mixture to a simmer, then cover and reduce heat to low. Let it braise gently for 2 to 2 1/2 hours, stirring occasionally, until beef is fork-tender and sauce thickens.
7. Step 7: Remove the bay leaf, stir in 1/4 cup chopped fresh basil leaves, and adjust seasoning with additional salt and pepper if needed.
8. Step 8: Serve hot with 1/2 cup grated Parmesan cheese sprinkled on top.