Slow Simmered Beef Ragu


1/4 cup of olive oil
3 carrots
2 ribs of celery
1 yellow onion
6 cloves of garlic
6 large green olives
1 cup of red wine
2 pounds of beef stew meat
1 – 28 ounce can of whole peeled San Marzano tomatoes
1 sprig of rosemary
1 tablespoon of fresh thyme leaves
1/4 cup of fresh basil leaves (about 6 large leaves)
1 tablespoon of sea salt
1/4 teaspoon of red pepper flakes
1/4 cup heavy cream
1/4 cup of fresh grated parmesan cheese
fresh basil
pasta (homemade or dried)
parmesan cheese for serving


  1. Finely mince (or use your new food processor from Christmas like I did) carrot, onion, and celery.  In a large sauce pan, dutch oven or stock pot, add the olive oil and cook minced vegetables over medium heat until they’ve softened – about 3-4 minutes.
  2. Finely mince (or whirl in the food processor) together garlic and olives; add to the cooking vegetable mixture and cook for 2 minutes.
  3. Add red wine and stew meat to sauce pan with vegetables and olives.  Simmer for 10 minutes.
  4. Add can of tomatoes and herbs to the food processor and whirl.
  5. Smells so good. Add them to the sauce.
  6. Add salt and red pepper flakes.
  7. Simmer on low for 4+ hours until the meat is very tender and easily breaks apart.  With two forks, break apart the meat so it is in shreds.
  8. Add cream, parmesan and fresh basil.
  9. Cook for 10 more minutes.
  10. Meanwhile…Cook pasta in salted, boiling water 2 minutes short of instructed cooking time – for fresh pasta that equals about 30 seconds, for dry pasta about 6-8  minutes, depending on the shape. Strain it, then put it directly into the pasta sauce, tossing to coat. Serve with extra parmesan on top.

Recipe from Jenny Steffens Hobick Blog


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