Beef Ragu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Braised beef in a rich tomato and vegetable ragù sauce served over fettuccine. The beef is slow-cooked until tender and falls apart. Finished with parmesan and fresh parsley for a classic Italian comfort dish.
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Nutrition & ingredients
Ingredients
serves 8- 3 tablespoons olive oil
- 4 pounds chuck roast (cut into 2 inch pieces)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 large onion (chopped)
- 2 celery stalks (chopped)
- 1 large carrot (chopped)
- 1 tablespoon Italian seasoning
- 5 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh sage leaves (chopped)
- 3 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 28 ounces crushed tomatoes
- 1 piece Parmesan cheese rind (optional)
- ¼ cup fresh parsley (chopped)
- 16 ounces Fettuccine (dry)
- Parmesan cheese (shredded)
At a glance
PER SERVING · TIME 210M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 3h 20m
- Sodium
- 697mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1128mg
- Calcium
- 96mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 697MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.