Ingredients for Beef Ragu With Fettuccine
- 2 tablespoons olive oil
- 0 beef gravy
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 cup dry red wine
- 28 oz (one 28-ounce can) crushed tomatoes
- 4 cups beef broth
- 2 bay leaves
- 1 lb fettuccine
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley (plus extra for garnish)
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How to Make Beef Ragu With Fettuccine
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown 2 lbs of beef stew meat in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
- Reduce heat to medium. Add 2 carrots (chopped), 2 celery stalks (chopped), 1 large onion (chopped), and 4 cloves garlic (minced) to the pot. Cook for 5-7 minutes, until softened.
- Pour in 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated.
- Return the beef to the pot. Add 28 oz (one 28-ounce can) crushed tomatoes, 4 cups beef broth, 2 bay leaves, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, salt, and pepper to taste.
- Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the beef is incredibly tender.
- While the ragu simmers, cook 1 lb fettuccine according to package directions in a large pot of salted boiling water.
- Drain the pasta, reserving about 1/2 cup of pasta water. Return the pasta to the pot and toss with 2 tablespoons of butter and 1/4 cup chopped fresh parsley.
- Serve the ragu over the fettuccine, garnishing with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
23g
Fat
14g
Carbs
16g
