Slow-Cooked Beef Ragu with San Marzano Tomatoes
A rich and hearty slow-cooked beef ragu simmered with San Marzano tomatoes and aromatic vegetables, perfect for pairing with pasta. This italian-inspired italian ready in about 210 minutes pairs beef chuck roast, cut into 1-inch cubes, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 1/2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 medium (about 1 cup) onion, finely chopped
- 1 medium (about 1/2 cup) carrot, finely chopped
- 1 (about 1/2 cup) celery stalk, finely chopped
- 4 cloves garlic cloves, minced
- 28 oz can San Marzano canned tomatoes, crushed
- 1 cup red wine
- 1 cup beef broth
- 1 tsp dried oregano
- 1 bay leaf
- 2 tbsp fresh basil leaves, chopped
Instructions
- 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 and brown beef in batches for 5-6 minutes until deeply browned on all sides. Remove beef and set aside.
- Step 2: Lower heat to medium and add 1 cup finely chopped onion, 1/2 cup finely chopped carrot, and 1/2 cup finely chopped celery to the pot. Sauté for 6-7 minutes until softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic. Pour in 1 cup red wine and simmer for 3 minutes, scraping up browned bits from the bottom.
- Step 4: Add the 28 oz can of crushed San Marzano tomatoes, 1 cup beef broth, 1 tsp dried oregano, and 1 bay leaf. Return the browned beef to the pot and stir to combine.
- Step 5: Reduce heat to low, cover, and simmer gently for 3 hours, stirring occasionally, until beef is fork-tender and sauce is thickened.
- Step 6: Remove bay leaf and stir in 2 tbsp chopped fresh basil leaves just before serving over freshly cooked pasta or polenta.
Frequently asked questions
How long does Slow-Cooked Beef Ragu with San Marzano Tomatoes take to make?
Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef Ragu with San Marzano Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Slow-Cooked Beef Ragu with San Marzano Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef Ragu with San Marzano Tomatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef Ragu with San Marzano Tomatoes?
Italian italian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
