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Rustic Beef Ragu

This sauce is a style of sauce that you don’t see too often and once you make it your gonna be in “Rustic Peasant Food” Heaven.

 

You’ll need:

  • 1-lb boneless chuck steak 1″ thick
  • 1/4 cup of extra virgin olive oil
  • 1/2 cup chopped onion
  • 6 garlic cloves chopped
  • 2-bay leaves
  • 2-28 oz can whole plum tomatoes
  • 1-cup dry red wine
  • Salt & pepper
  • 1/2-tsp red pepper flakes
  • 1-Rosemary sprig
  • 1-cup of water

 

Directions:

  1. Pre heat the oven to 350 degrees and season the meat with salt n pepper.
  2. Heat the oil stove top in a oven save Dutch oven or heavy pot to hot
  3. Add the meat and brown on both sides over a high heat. Remove to a plate.
  4. Lower the heat and add the onion, garlic, red pepper and saute for 2 minutes.
  5. Now add the wine and deglaze the pot with a wooden spoon scraping all the brown bits into the liquid. Allow this to reduce by half.
  6. Add the water, tomatoes and all the juice, bay leaves, rosemary and steak. Make sure the steak is covered by the sauce stir, bring to a full boil.
  7. Cover and place in the pre heated oven for 1-hour
  8. Remove the pot from the oven and place on the stove top and using 2 forks break the meat apart, simmer on a low heat for 15 minutes without the lid. Taste for salt n pepper and adjust
  9. Remove the bay leaves, rosemary stick
  10. Tomatoes will be chunky or you can smash them up with a fork. I love them rustic chunky.

 

I serve with a pappardelle pasta or rigatoni and Pecorino Romano cheese.

Daniel Mancini

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