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October 07, 2010

Recipes | Beef Ragu with Crushed Tomatoes

Last night, I made a slow braised beef ragu tossed with an authentic Italian pasta.  This is great entree for a budget friendly dinner party that can feed 6 people.

2 pound Chuck Roast
Salt & Pepper
2 tablespoons of olive oil
1/2 bottle of red wine
1 large can of crushed tomatoes
1 cup of water
4 cloves of garlic, minced
8 leaves of fresh basil, julienned

Salt & pepper both sides of the roast. In a dutch oven, sear both sides of the roast in olive oil, for about 3 minutes on each side.  Pour red wine into the hot pan, along with tomatoes, water and garlic.

Braise in the oven at 250 degrees for 4-5 hours, covered.

Remove from the oven, and remove beef from the pan.  Shred the beef and discard fat.  Put the beef back into sauce along with the fresh basil.

Serve with pasta and parmesan cheese.

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