Slow-Cooked Beef Ragu with Rustic Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Rich and hearty slow-cooked beef ragu simmered in a robust tomato sauce, perfect for pairing with your favorite pasta or creamy polenta. This italian-inspired beef ready in about 210 minutes blends cut into 2-inch cubes beef chuck roast, olive oil, large, finely chopped yellow onion 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, cut into 2-inch cubes beef chuck roast
• 3 tbsp olive oil
• 1 large, finely chopped yellow onion
• 2 medium, finely diced carrots
• 2, finely diced celery stalks
• 4, minced garlic cloves
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bay leaf
• 2 tbsp, chopped (for garnish) fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck roast cubes in batches, browning all sides for 5-7 minutes per batch. Remove beef and set aside.
2. Step 2: Reduce heat to medium and add 1 large finely chopped yellow onion, 2 finely diced carrots, and 2 finely diced celery stalks. Sauté for 6-8 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook 2 minutes to caramelize.
4. Step 4: Pour in 1 cup red wine, scraping the bottom to deglaze, and simmer for 3 minutes until slightly reduced.
5. Step 5: Return browned beef to the pot, add 28 oz crushed tomatoes, 2 cups beef broth, 1 tsp dried oregano, 1 tsp dried basil, 1 1/2 tsp salt, 1 tsp black pepper, and 1 bay leaf. Stir well.
6. Step 6: Bring to a simmer, cover, and reduce heat to low. Cook for 3 hours, stirring occasionally, until beef is tender and sauce thickens.
7. Step 7: Remove bay leaf and adjust seasoning if needed. Serve over pasta or polenta, garnished with 2 tbsp chopped fresh parsley.