Italian Ragu Sauce
recipe

A rich and flavorful meat and tomato sauce slow-cooked in the oven, perfect to pair with pasta.
Preparation Time: 3 hours
Serving Size: 4
Ingredients:
- 1 kg beef roast or chuck
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 carrots, diced
- 2 celery stalks, diced
- 400 g canned crushed tomatoes
- 2 dl red wine
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
1. Heat olive oil in a large skillet over medium heat. Sear the beef roast on all sides until browned. Remove the meat from the pan and set aside.
2. Add onion, garlic, carrots, and celery to the pan. Sauté the vegetables for a few minutes until softened.
3. Return the beef roast to the pan and add the crushed tomatoes and red wine. Season with salt and pepper.
4. Stir in the basil and oregano, mixing well.
5. Cover the pan and transfer it to the oven. Simmer at 150°C (300°F) for about 2.5 hours, until the meat is tender.
6. Remove the roast from the oven and let it rest for a moment. Shred the meat and stir it back into the sauce.
7. Serve with pasta and sprinkle with grated Parmesan cheese.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 35 g
- Carbohydrates: 12 g
- Fat: 25 g
- Fiber: 3 g

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