Slow-Cooked Beef Ragu with San Marzano Tomatoes and Fresh Basil

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Rich and hearty beef ragu slow-cooked with San Marzano tomatoes and fresh basil, perfect for spooning over your favorite pasta. This Italian-inspired beef recipe, ready in about 205 minutes, pairs beef chuck roast, cut into 1-inch cubes, olive oil, yellow onion 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. 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 roast, cut into 1-inch cubes
• 4 tbsp olive oil
• 1 large, finely chopped yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4 cloves, minced garlic cloves
• 28 oz can, crushed San Marzano canned tomatoes
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 cup beef broth
• 1/4 cup, chopped fresh basil leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 4 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs beef chuck roast cubes and brown on all sides for 6-8 minutes, working in batches if necessary to avoid overcrowding.
2. Step 2: Remove the browned beef and set aside. Lower heat to medium and add 1 large finely chopped yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 7 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
4. Step 4: Deglaze the pot by pouring in 1 cup dry red wine, scraping any browned bits from the bottom. Let simmer for 3 minutes to reduce slightly.
5. Step 5: Return the beef to the pot and add 28 oz crushed San Marzano tomatoes, 1 cup beef broth, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano. Stir to combine.
6. Step 6: Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let cook for 3 hours, stirring occasionally, until beef is tender and sauce thickens.
7. Step 7: Stir in 1/4 cup chopped fresh basil leaves just before serving. Serve hot over cooked pasta or creamy polenta.