Slow-Cooked Italian Beef Ragù with Red Wine

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty, slow-cooked beef ragù simmered with aromatic vegetables and red wine, perfect over pappardelle or polenta. This Italian recipe, ready in about 200 minutes, pairs beef chuck roast, olive oil, carrot 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, cut into 2-inch cubes beef chuck roast
• 2 tbsp olive oil
• 1 large, diced carrot
• 1, diced celery stalk
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 1/2 cups crushed tomatoes
• 1 cup dry red wine
• 1 cup beef broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs cubed beef chuck roast with 3/4 tsp salt and 1/2 tsp black pepper, then brown in batches for 3-4 minutes per side until deeply caramelized. Remove and set aside.
2. Step 2: Lower heat to medium, add 1 diced large carrot, 1 diced celery stalk, and 1 diced yellow onion to the pot. Sauté for 6-7 minutes until softened.
3. Step 3: Add 4 minced garlic cloves and 2 tbsp tomato paste, stirring for 1 minute until fragrant.
4. Step 4: Pour in 1 cup dry red wine, scraping browned bits from the bottom. Simmer for 4 minutes until wine reduces by half.
5. Step 5: Return browned beef to the pot and add 1 1/2 cups crushed tomatoes, 1 cup beef broth, 1 tsp dried rosemary, 1 tsp dried thyme, 3/4 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Bring to a simmer, then reduce heat to low. Cover and cook gently for 2 1/2 to 3 hours until beef is tender and sauce thickened, stirring occasionally.
7. Step 7: Adjust seasoning with remaining salt and pepper before serving over wide pasta or creamy polenta.