Slowly Simmered Beef Ragu

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped soffritto veggies and cook, stirring occasionally, until they are softened and lightly browned, about 8 minutes.
3. Add the beef chuck to the pot, browning it on all sides, about 5 minutes. Remove the browned beef from the pot and set it aside.
4. Add the chopped fresh herb to the pot and cook, stirring constantly, for 1 minute.
5. Add the crushed tomatoes, red wine, and browned beef back to the pot. Stir to combine, then bring the mixture to a boil.
6. Reduce the heat to low and simmer, covered, for 2 1/2 hours, or until the beef is tender.
7. Season the ragu with salt and pepper to taste.
8. Serve the ragu over pasta, garnished with additional fresh herb if desired.
9. Alternatively, serve the ragu with gnocchi or other cozy carbs.
10. Let the ragu cool completely before refrigerating or freezing it for later use.