Slow-Cooked Beef Ragu with San Marzano Tomatoes

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender beef slowly braised in a rich San Marzano tomato sauce infused with garlic and Italian herbs, perfect for a comforting pasta topping. This Italian-inspired beef recipe, ready in about 210 minutes, pairs beef chuck roast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, finely chopped yellow onion
• 1 medium, finely chopped carrot
• 1, finely chopped celery stalk
• 4, minced garlic cloves
• 1 can (28 oz), crushed San Marzano tomatoes
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 2 tbsp, chopped (for garnish) fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 2 lbs beef chuck roast cubes with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Step 2: Brown the beef cubes in batches for 3-4 minutes on each side until deeply caramelized; remove and set aside.
3. Step 3: Reduce heat to medium and add 1 large finely chopped yellow onion, 1 medium finely chopped carrot, and 1 finely chopped celery stalk; sauté for 6-8 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Add 2 tbsp tomato paste and cook, stirring, for 2 minutes until deep red.
5. Step 5: Pour in 1 cup dry red wine, scraping up browned bits, and simmer for 4-5 minutes until reduced by half.
6. Step 6: Return the beef to the pot and add 1 can (28 oz) crushed San Marzano tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 tsp dried basil, and 1 bay leaf; stir to combine.
7. Step 7: Bring to a simmer, cover partially, reduce heat to low, and cook for 3 hours until beef is fall-apart tender and sauce thickens.
8. Step 8: Remove bay leaf, adjust seasoning if necessary, and garnish with 2 tbsp chopped fresh parsley before serving over pasta or creamy polenta.