Slow-Cooked Beef Ragu with Red Wine and Rosemary

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A rich and hearty Italian beef ragu simmered slowly with red wine, rosemary, and tomatoes for tender melt-in-your-mouth flavor. This Italian recipe, ready in about 200 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, cut into 2-inch cubes beef chuck roast
• 2 tbsp olive oil
• 1 large, finely chopped yellow onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 4 cloves, minced garlic cloves
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 2 fresh rosemary sprigs
• 2 tsp salt
• 1 tsp black pepper
• 1 bay leaf
• 1/4 cup, chopped (for garnish) fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck roast cubes in batches, browning all sides for 3-4 minutes per batch. Remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 1 cup dry red wine, scraping browned bits off the bottom. Simmer for 5 minutes until reduced by half.
5. Step 5: Return browned beef to the pot and add 1 can (28 oz) crushed tomatoes, 1 cup beef broth, 2 sprigs fresh rosemary, 1 bay leaf, 2 tsp salt, and 1 tsp black pepper.
6. Step 6: Bring to a gentle simmer, cover partially, reduce heat to low, and cook for 3 hours stirring occasionally until beef is tender and sauce thickens.
7. Step 7: Remove rosemary sprigs and bay leaf. Garnish with 1/4 cup chopped fresh parsley before serving over your favorite pasta or polenta.