How to make it

  • Chop all the vegetables and herbs.
  • Season beef chunks with salt and pepper to taste.
  • Put a heavy pot on the stove and add olive oil to cover the bottom thinly. Heat over medium-high heat.
  • When oil is hot, add beef. Stir until beef is well browned on all sides. Do this in batches, if necessary, to ensure proper browning and to avoid sweating or steaming.
  • Brown very well; don't worry if the meat is looking dried out. That will be taken care of.
  • Add rosemary and sage sprigs, onion, garlic, carrot and celery.
  • Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
  • Add wine and continue to simmer until liquid has reduced by half, about 15 minutes.
  • Add tomatoes and their juices.
  • Simmer, covered, in a 275-degree oven for 3 to 3 1/2 hours, or unti the meat has fallen apart.
  • Or use the slow cooker. Put everything in a slow cooker and cook on low for up to eight hours.
  • When ready to serve, using two forks, finely shred meat and vegetables. Discard herb stems.
  • Taste and add salt and pepper to taste.
  • To serve, spoon beef ragù over pasta and garnish with fresh rosemary, orange zest and fresh shaved Parmesan.

Reviews & Comments 6

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  • stilostan 7 years ago
    Absolutely delicious
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  • angelamarquardt 11 years ago
    I love hearty beef sauces, and anything cooked in wine, so I will definatly bookmark this recipe, and try it! Thanks!
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  • chef2 11 years ago
    Make some thing similar to this its the best Thank you
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    " It was excellent "
    mommyamyof1 ate it and said...
    This sounds amazing!
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  • thund3rbox 11 years ago
    This was pretty tasty, but a bit soupy/watery. Cooked in the slow cooker. Would probably add less wine and brown meat first.
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  • jkstern 12 years ago
    I'm trying this tonight!
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