The Real Food Dietitians · by Jessica Beacom★ 5.0
Beef Ragu Recipe
NUTRITION · PER SERVING270M COOK
CAL 28%·PRO 79%
CARBS 19G14% OF CAL
5G FIBER11G SUGAR3G OTHER
FAT 37G58% OF CAL
13G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, slow-braised beef ragu with tender chuck roast in a deep tomato sauce finished with herbs and red wine vinegar. Serve over wide pasta for an impressive yet hands-off dinner.
mainitalianbeef🫕 dutch oven🔥 oven
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Nutrition & ingredients
Ingredients
serves 6- Cooking spray
- 1 tablespoon olive oil, divided
- 2 ½ lbs. beef chuck roast, trimmed of fat and cut into 5-6 pieces
- Fine salt and black pepper
- 1 medium yellow onion, finely diced (1 ½ cups)
- 3 large carrots, peeled and finely diced (1 ½ cups)
- 3 celery stalks/ribs, finely diced (¾ cup)
- 6 garlic cloves, peeled and minced (3 tablespoons)
- 1 (6-ounce can) tomato paste
- 2 teaspoons dried Italian seasoning
- 1 (28-ounce) can crushed tomatoes
- 3 cups beef broth
- 2 bay leaves
- 2 tablespoons red wine vinegar
- Optional for serving: Hot cooked pappardelle pasta, fettuccine or other pasta shape of choice or serve over cooked polenta. Garnish with chopped fresh parsley and grated Parmesan cheese
At a glance
PER SERVING · TIME 270M
CAL 28%·PRO 79%
CARBS 19G14% OF CAL
5G FIBER11G SUGAR3G OTHER
FAT 37G58% OF CAL
13G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 4h
- Sodium
- 924mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1175mg
- Calcium
- 58mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 924MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.