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Slow Sunday Ragu

Slow Sunday Ragu

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2 pounds beef chuck, cut into large cubes

1 tablespoon kosher salt

1 teaspoon ground black pepper

3 tablespoons olive oil

2 tablespoons unsalted butter

3 garlic cloves

1 medium onion, diced

2 carrots, diced

2 stalks of celery, diced

2 tablespoons tomato paste

1 cup red wine

1 28-ounce can whole peeled tomatoes, crushed with your hands

1 cup beef stock or broth

3 sprigs fresh thyme

3 dried bay leaves


To start, place a stock pot on the surface of your One Top.

Allow pan to preheat to goal temperature.

Add the olive oil to the pot. Add beef and sear in batches (they should sear, not steam, so don’t try to do too many at a time). Brown each piece on all sides until browned. Remove from pan, set aside.

Add butter, then add onion and garlic, and sauté for 2 minutes. Then add the carrots and celery, and sauté for 5 minutes.

Return the browned beef to the pot and add the tomato paste. Stir to coat all the vegetables and meat, and cook until you can really smell the tomato paste and it’s starting to caramelize.

Pour in the wine all at once. This process is called deglazing and will release all the good bits from the bottom of the pan. Scrape the bottom of pot to ensure all that flavor is released from the pot.

Add the canned tomatoes, beef stock, salt, pepper, thyme, and bay leaves. Stir to incorporate and allow ingredients to come to a simmer.

Then cover and let simmer for 3 hours.

Taste the sauce. Remove the thyme sprigs and bay leaves.

Remove a piece of beef and check to make sure it’s falling apart. If it is still too tough to pull apart, simmer for another 30 minutes.

Serve with a starch of your choice and Enjoy!