Slow-Cooked Sunday Ragu

A rich and savory beef ragu, simmered slowly with vegetables and wine, served over creamy polenta and accompanied by roasted broccoli for a truly comforting and indulgent Italian-inspired dinner.

• Prep: 25 min
• Cook: 2 hr 30 min
• Total: 2 hr 55 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Medium
• Cost: $10.35/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• classic
• comfort food
• roast
• savory
• slow cooker

Ingredients

• 2.5 tablespoon olive oil
• 4 ounce bacon (diced)
• 2 pound beef chuck roast (boneless, cut into 2-inch pieces)
• 1 yellow onion (large, finely chopped)
• 2 carrots (peeled, finely chopped)
• 2 celery stalks (finely chopped)
• 4 clove garlic (minced)
• 0.25 cup tomato paste
• 1 cup dry red wine
• 28 ounce crushed tomatoes
• 2 cup beef broth
• 2 fresh rosemaries (sprigs)
• 2 fresh thymes (sprigs)
• 2 bay leaves
• 1.5 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 head broccoli (cut into florets)
• 1 cup instant polenta
• 4 cup milk
• 2 tablespoon unsalted butter
• 0.5 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving fat in the pot.
2. Season beef chuck roast pieces with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add beef to the pot (in batches if necessary to avoid overcrowding) and brown on all sides. Remove beef and set aside with the bacon.
3. Add the finely chopped yellow onion, carrots, and celery to the pot. Cook over medium heat for 8-10 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more until fragrant.
4. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
5. Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes until reduced by half.
6. Return the beef and bacon to the pot. Stir in the crushed tomatoes, beef broth, fresh rosemary sprigs, fresh thyme sprigs, bay leaves, remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring to a simmer.
7. Reduce heat to low, cover, and simmer for at least 2 to 2 1/2 hours, or until beef is fork-tender. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more beef broth or water.
8. While the ragu simmers, prepare roasted broccoli: Toss broccoli florets with 1 1/2 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast at 400°F (200°C) for 15-20 minutes, or until tender-crisp and slightly charred.
9. Prepare creamy polenta: In a medium saucepan, bring 4 cups milk to a simmer. Slowly whisk in 1 cup instant polenta, stirring constantly to prevent lumps. Cook according to package directions (usually 3-5 minutes) until thickened. Stir in 2 tablespoons unsalted butter and 1/2 cup grated Parmesan cheese. Season with salt and pepper to taste.
10. Remove rosemary, thyme, and bay leaves from the ragu before serving. Serve the ragu over creamy polenta, with roasted broccoli on the side. Garnish with additional grated Parmesan cheese.

Notes

The ragu can be made a day in advance and reheats beautifully, as the flavors continue to develop. For a slightly different texture, you can shred the beef after cooking instead of leaving it in chunks.

Nutrition (per serving)

• Calories: 790
• Protein: 59.8 g
• Carbohydrates: 50.1 g
• Fat: 39.5 g
• Fiber: 8 g
• Sodium: 1350 mg
• Saturated Fat: 17.2 g
• Sugar: 12.5 g
• Cholesterol: 150 mg