Ragu Beef
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, slow-simmered beef ragu made with chuck roast, San Marzano tomatoes, garlic, and aromatic vegetables. Deep, savory, and loaded with spoon-tender shredded beef, this sauce is meant to be served over pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium yellow onion
- 2 carrots
- 2 stalks celery
- 2.5-3 lbs. chuck beef roast, (cut into 8-10 equal pieces)
- salt and pepper
- 2 tablespoons vegetable oil, (plus more for drizzling)
- 2 tablespoons olive oil
- 6-8 garlic cloves, (minced)
- 1/2-1 teaspoon red pepper flakes
- 1 28 oz. can crushed tomatoes ((recommended San Marzano or fire roasted))
- 1 15 oz. can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water
- 1 tablespoon dried parsley
- 1 tablespoon dried basil OR add 1/4 cup fresh after simmering
- 1 tablespoon beef bouillon ((base, granulated or cubes))
- 1 1/2 teaspoons dried oregano
- 1 teaspoon sugar, (or more to taste)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup chopped fresh basil ((if not using dried))
- 1 lb pappardelle, (or other thick pasta such as fettuccine or tagliatelle)
- Freshly grated Parmesan cheese
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1538mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1643mg
- Calcium
- 146mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1538MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.