Slow-Simmered Beef Ragu with San Marzano Tomatoes and Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A hearty Italian beef ragu slow-cooked to tender perfection in San Marzano tomatoes and aromatic herbs, served with freshly grated Parmesan cheese. This italian-inspired beef ready in about 205 minutes pairs cut into 2-inch cubes beef chuck roast, olive oil, large, finely diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 3 tbsp olive oil
• 1 large, finely diced yellow onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 4, minced garlic cloves
• 28 oz can, crushed San Marzano tomatoes
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 1/2 cups beef broth
• 1 tsp dried oregano
• 3 fresh thyme sprigs
• 1 bay leaf
• 2 tsp, divided kosher salt
• 1 tsp, divided black pepper
• 1/2 cup freshly grated, for serving Parmesan cheese
• 1/4 cup, chopped, for garnish fresh basil leaves

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Season 2 lbs beef chuck cubes with 1 tsp kosher salt and 1/2 tsp black pepper. Brown beef in batches, about 4 minutes per side, until deeply caramelized. Transfer browned beef to a plate.
2. Step 2: In the same pot, add 1 large finely diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté over medium heat for 6-7 minutes until vegetables soften and edges begin to brown. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 1 cup dry red wine to deglaze the pot, scraping any browned bits from the bottom. Simmer for 3-4 minutes until wine reduces by half.
4. Step 4: Return beef to the pot along with 28 oz crushed San Marzano tomatoes, 1 1/2 cups beef broth, 1 tsp dried oregano, 3 fresh thyme sprigs, 1 bay leaf, and remaining 1 tsp kosher salt and 1/2 tsp black pepper. Stir to combine.
5. Step 5: Bring mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer for 2 1/2 to 3 hours, stirring occasionally, until beef is fork-tender and sauce thickens.
6. Step 6: Remove thyme sprigs and bay leaf. Serve ragu over pasta or creamy polenta, topped with 1/2 cup freshly grated Parmesan cheese and 1/4 cup chopped fresh basil leaves.