Hearty Beef Ragu: The Ultimate Comfort Food Recipe

Introduction to Hearty Beef Ragu

Are you looking for a warm, comforting meal that fills the kitchen with the delightful aroma of slow-cooked beef? Look no further than this Hearty Beef Ragu with Parmesan Mashed Potatoes! This dish is perfect for family gatherings or cozy nights in, offering rich flavors and a satisfying texture. The combination of tender beef ragu served over creamy parmesan mashed potatoes creates a dining experience that will have everyone asking for seconds.

A Personal Story Behind My Hearty Beef Ragu Journey

Growing up, my family had a tradition of gathering around the dinner table every Sunday. One of our favorite meals was a hearty ragu, simmering for hours, filling the air with its rich scent. This recipe brings back fond memories of laughter, love, and the joy of sharing food with those I adore. I’ve adapted my family’s recipe to create this version, adding a twist with creamy parmesan mashed potatoes for an extra layer of comfort.

What Makes This Hearty Beef Ragu Recipe Special?

What sets this Hearty Beef Ragu apart is the quality of ingredients and the slow-cooking method that allows the flavors to meld beautifully. The boneless short ribs become incredibly tender, while the San Marzano tomatoes provide a rich base. Pairing it with parmesan mashed potatoes not only adds a creamy texture but also enhances the overall flavor profile, making it a delightful dish that warms the heart.

The Full Hearty Beef Ragu Recipe

Ingredients

• 3 pounds boneless short ribs, seasoned with salt and pepper
• 2 tablespoons vegetable oil
• 3 carrots, diced
• 2 ribs of celery, diced
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 1 (28-ounce) can whole San Marzano plum tomatoes, with juice
• 2 cups red wine (No alcoholic drinks allowed, please substitute with a non-alcoholic option.)
• 2 cups water
• 6 sprigs fresh parsley
• Salt and pepper, to taste
• For the Parmesan Mashed Potatoes:
• 3 Yukon gold potatoes, peeled and quartered
• 1/4 cup unsalted butter
• 1/4 cup sour cream
• 3/4 cup parmesan cheese, grated
• Salt and pepper, to taste
• 3 tablespoons chopped parsley (optional for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Brown the Short Ribs: In a large dutch oven or stock pot, heat the vegetable oil over medium-high heat. Brown the short ribs on all sides until caramelized. Do this in batches to avoid overcrowding. Once browned, set the ribs aside. Tip: Ensure the pot is hot enough to achieve a good sear for maximum flavor.
3. Sauté the Vegetables: Reduce the heat to medium and add the diced carrots, celery, and onion. Cook for about ten minutes until softened. Add the garlic and cook for a couple more minutes. Tip: Stir the vegetables occasionally to prevent burning.
4. Add Tomato Paste and Flour: Stir in the tomato paste and sprinkle in the flour. Cook for a few minutes until the mixture thickens slightly.
5. Deglaze with Wine: Pour in the wine and simmer, scraping up the browned bits from the bottom of the pot. Tip: This adds depth of flavor to your ragu.
6. Add Tomatoes and Water: Add the tomatoes with their juice, water, and break up the tomatoes with a spoon.
7. Return Short Ribs: Return the short ribs to the pot, ensuring they are covered with liquid. Add more water if needed. Toss in parsley.
8. Simmer and Bake: Simmer the ragu on the stove for a few minutes, then cover and transfer to the preheated oven. Bake for 2-3 hours until the beef is tender.
9. Strain and Thicken: Remove the pot from the oven, strain the liquid into a sauce pot, and simmer to thicken, skimming fat periodically.
10. Shred the Beef: Shred the short ribs and add them back to the sauce.
11. Make Mashed Potatoes: For the mashed potatoes, boil the potatoes until fork-tender, then mash with butter. Add sour cream, parmesan, salt, and pepper. Tip: For creamier potatoes, use a potato ricer.
12. Serve: Serve the beef ragu over the parmesan mashed potatoes. Garnish with parsley. Tip: A sprinkle of extra parmesan on top adds a nice touch!

Serving Suggestions and Variations for Hearty Beef Ragu

This Hearty Beef Ragu pairs beautifully with a side of crusty bread for dipping or a simple green salad for freshness. For variations, consider adding mushrooms or bell peppers to the ragu for extra flavor. If you want a twist, serve it over polenta instead of mashed potatoes for a different texture.

Frequently Asked Questions About Hearty Beef Ragu

Can I make this recipe in advance? Yes! The flavors improve when made a day ahead. Just reheat before serving.
What can I use instead of red wine? You can substitute with beef broth or a non-alcoholic red wine for a similar depth of flavor.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through.

Hearty Beef Ragu with Parmesan Mashed Potatoes

A comforting dish featuring slow-cooked beef ragu served over creamy parmesan mashed potatoes.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 650 kcal

Equipment

• Dutch oven For browning and simmering the ragu.

Ingredients

  

Main Ingredients

• 3 pounds boneless short ribs seasoned with salt and pepper
• 2 tablespoons vegetable oil
• 3 units carrots diced
• 2 units ribs of celery diced
• 1 units onion diced
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 1 28-ounce can whole San Marzano plum tomatoes with juice
• 2 cups red wine No alcoholic drinks allowed, please substitute with a non-alcoholic option.
• 2 cups water
• 6 sprigs fresh parsley
• Salt and pepper to taste

For the Parmesan Mashed Potatoes

• 3 Yukon gold potatoes peeled and quartered
• 1 4 cup unsalted butter
• 1 4 cup sour cream
• 3 4 cup parmesan cheese grated
• Salt and pepper to taste
• 3 tablespoons chopped parsley optional for garnish

Instructions

 

• Preheat your oven to 350°F (175°C).
• In a large dutch oven or stock pot, heat the vegetable oil over medium-high heat. Brown the short ribs on all sides until caramelized. Do this in batches to avoid overcrowding. Once browned, set the ribs aside.
• Reduce the heat to medium and add the diced carrots, celery, and onion. Cook for about ten minutes until softened. Add the garlic and cook for a couple more minutes.
• Stir in the tomato paste and sprinkle in the flour. Cook for a few minutes until the mixture thickens slightly.
• Pour in the wine and simmer, scraping up the browned bits from the bottom of the pot.
• Add the tomatoes with their juice, water, and break up the tomatoes with a spoon.
• Return the short ribs to the pot, ensuring they are covered with liquid. Add more water if needed. Toss in parsley.
• Simmer the ragu on the stove for a few minutes, then cover and transfer to the preheated oven. Bake for 2-3 hours until the beef is tender.
• Remove the pot from the oven, strain the liquid into a sauce pot, and simmer to thicken, skimming fat periodically.
• Shred the short ribs and add them back to the sauce.
• For the mashed potatoes, boil the potatoes until fork-tender, then mash with butter. Add sour cream, parmesan, salt, and pepper.
• Serve the beef ragu over the parmesan mashed potatoes. Garnish with parsley.

Notes

For a richer flavor, you can add a splash of balsamic vinegar to the ragu before serving.

Keyword Hearty Beef Ragu with Parmesan Mashed Potatoes Recipe