A ragu sauce is one of the classic Italian preparations. This one employs slow-braising that results in a rich, hearty sauce with chunks of beef that you can pull apart with your fingers.
- 1⁄4 cup olive oil
- 2 pounds grassfed beef for braising (stew meat, brisket or shank), cut into 2- to 3-inch cubes
- 1 large yellow onion, half-inch dice (about 1 1/2 cups)
- 2 carrots, peeled and cut into half-inch pieces (about 1 cup)
- 1 leek, washed and drained, white part only, chopped into half-inch pieces
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 1/2 cups red wine
- 1 cup canned tomato, cleaned and chopped
- 6 cups chicken stock
- 1 bay leaf
- 1 pound dry pasta (such as tagliatelle)
- sea salt
- In a 4-quart stockpot, heat olive oil and add beef. Brown well; remove with a slotted spoon to a bowl.
- Add onions and carrots, cover and reduce heat. Sweat until vegetables are soft (about 5 minutes), stirring occasionally.
- Add leek, garlic and rosemary and cook over low heat 5 minutes more, stirring occasionally.
- Add wine and bring to a simmer.
- Return beef to the pot (with juices), then add the tomato, stock and bay leaf. Bring mixture to a boil, then reduce to a simmer. Cover and cook 2 hours, or until beef is very tender. Season to taste with salt
- Remove from heat and allow to cool. Beef can be pulled apart/shredded, or left as is.
To serve, reheat and serve with pasta.