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Beef Ragu

Prep Time:

20 minutes

Cook Time:

1-2 hours


6 cups


Slightly challenging


2 sticks salted butter (I prefer Kerrygold)

1 onion diced

2 shallots diced

2 carrots diced

4 celery stalks diced

2 cans crushed tomatoes (28 oz cans)

2 lbs ground beef

2 cups red wine

1/2 cup cream

1/4 cup olive oil

1 tbs salt


1. In large sauce pan, set to medium heat

2. Add diced vegetables and two sticks of butter

3. Simmer until butter is fully melted and all vegetables are covered

4. Add 1 cup of wine and place lid on pan - allow to cook for 10 min or so

5. Add another cup of wine and reduce until vegetables are translucent

6. Add both cans of tomatoes and simmer for another 20 minutes or so

7. Use immersion blender to blend until desired consistency

8. Add 1/2 cup cream - continue to simmer

9. In separate pan heat to medium high and heat olive oil before cooking the beef

10. Once beef is cooked pour all beef and fat into the sauce pan and stir

11. Add salt and you're ready to serve!

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