Rye Free Beef Ragu

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

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Ingredients

6 servings

2 lb beef chuck roast, cut into 3-inch chunks
1 ½ tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (such as chianti or cabernet sauvignon)
1 can (28 oz) crushed tomatoes
1 cup low-sodium beef broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 bay leaf

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)
parmesan cheese, freshly grated, for serving (optional)

Instructions

1
Pat the beef chunks dry with paper towels and season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.
2
Heat 2 tbsp olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the beef in a single layer, working in two batches to avoid crowding, and sear for 3–4 minutes per side until deeply browned on all sides. Transfer the seared beef to a plate and set aside.

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