Beef and Onion Ragù
A hearty and rich Italian-inspired sauce made with tender beef and sweet onions. Perfect for serving over pasta or polenta.
Nutrition
Calories: 350cal
Carbohydrate: 12g
Protein: 28g
Fat: 18g
Cholesterol: 85mg
Sodium: 600mg
Difficulty Level: easy
15 min Prep
1 hr 30 min Cook
1 hr 45 min Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into small cubes
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the beef pieces to the pot and brown them on all sides, about 5-7 minutes. Make sure not to overcrowd the pan; brown in batches if necessary.
- Remove the beef and set aside. Turn the heat down to medium and add the onions to the pot.
- Cook the onions, stirring occasionally, until they are a deep golden brown and caramelized, about 10-15 minutes.
- Add the minced garlic and cook for another 1 minute, stirring to prevent burning.
- Return the beef to the pot. Stir in the beef broth, crushed tomatoes, tomato paste, oregano, and basil.
- Bring the mixture to a simmer, reduce the heat to low, cover, and cook gently for about 1 hour, or until the beef is tender. Stir occasionally to ensure nothing sticks to the bottom.
- Taste and season with salt and pepper as needed. If the sauce is too thick for your liking, add a bit more broth.
- Serve hot over pasta or polenta. Sprinkle with Parmesan cheese if desired.
