Prepare to embark on a mouthwatering culinary journey that will transport you straight to the rolling hills of Tuscany with this incredible Ragu All Poggio Alloro! This isn't just another meat sauce - it's a slow-cooked masterpiece that will make your taste buds dance and your family beg for seconds. Imagine tender beef that melts in your mouth, rich tomatoes, and a depth of flavor that takes hours of loving preparation to achieve. Whether you're a seasoned chef or a weekend cooking enthusiast, this recipe is about to become your new showstopper dish that will impress everyone at the dinner table.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 2 bay leaves
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Remove the beef chuck from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the meat cubes dry with paper towels and season generously with salt and pepper.
- Heat a large heavy-bottomed Dutch oven or deep braising pan over medium-high heat. Add a generous drizzle of olive oil and allow it to become hot.
- Working in batches, brown the beef chuck cubes on all sides until they develop a deep golden-brown crust. This process should take about 3-4 minutes per batch. Transfer the browned meat to a plate and set aside.
- In the same pan, reduce heat to medium and add a bit more olive oil if needed. Add chopped onions, carrots, and celery. Sauté the vegetables until they become soft and translucent, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Pour in the red wine, scraping the bottom of the pan to release any browned bits. Allow the wine to simmer and reduce by half, which should take about 3-4 minutes.
- Return the browned beef cubes to the pan. Add crushed tomatoes and bay leaves. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover the pan and let the ragu cook slowly, stirring occasionally, for approximately
- 5 to 3 hours.
- The ragu is ready when the meat is extremely tender and can be easily pulled apart with a fork. Remove bay leaves before serving.
- Taste and adjust seasoning with additional salt and pepper if needed. Let the ragu rest for 10-15 minutes before serving to allow flavors to meld.
- Serve over your favorite pasta, polenta, or use as a rich sauce for traditional Italian dishes. Garnish with freshly grated Parmesan cheese if desired.
Tips
- Pat the meat dry before browning to ensure a perfect golden crust that locks in flavor.
- Brown the meat in batches to avoid overcrowding the pan, which can lead to steaming instead of proper caramelization.
- Use a heavy-bottomed Dutch oven or deep braising pan for even heat distribution.
- Choose a good quality red wine that you'd enjoy drinking - the flavor concentrates during cooking.
- Low and slow is the key: resist the temptation to rush the cooking process.
- Allow the ragu to rest for 10-15 minutes before serving to let the flavors fully develop.
- This sauce freezes beautifully, so consider making a double batch for future easy meals.
- For best results, use freshly grated Parmesan cheese as a finishing touch.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
