Indulge in the rich flavors of Ragù di Manzo tonight and let the comforting aroma of slow-cooked beef fill your home!

1

Start by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. This should take about 2 minutes.

2

Once hot, add 1 chopped onion, 1 chopped carrot, 1 chopped celery stalk, and 3 minced garlic cloves. Cook until the vegetables soften, around 5-7 minutes.

3

Next, cut 2 pounds of beef into small cubes and add it to the pot. Sear the beef until it's browned on all sides, about 10 minutes.

4

Add 2 tablespoons of tomato paste and cook for an additional 2 minutes to enhance the flavors.

5

Pour in 1 cup of red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes until slightly reduced.

6

Add 28 ounces of crushed tomatoes, 1 cup of beef broth, 1 bay leaf, salt, and pepper to taste. Stir well to combine.

7

Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the more flavorful it becomes.

8

Before serving, remove the bay leaf and adjust the seasoning if necessary.

4-6

• Serve it over fresh pasta or polenta for an authentic Italian experience.
• Add a splash of cream at the end for a richer, creamier sauce.
• Incorporate mushrooms for an earthy flavor that complements the beef.

• Choosing a tougher cut of beef (like chuck) will make it more flavorful as it tenderizes during the long cooking process.
• For an added depth of flavor, consider adding a sprinkle of dried oregano or thyme.
• For an extra touch, finish the dish with freshly grated Parmesan cheese.

• fat: 25g
• protein: 30g
• calories: 400
• carbohydrates: 15g

This dish is rich in protein from the beef, providing energy and muscle repair, while the vegetables add fiber and vitamins.

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