As the weather cools off, I want heartier food that warms my soul. This ragu is no exception. Full of tender chunks of steak seasoned to perfection. It is great over pasta, polenta or all by itself! Top it with some freshly grated parmesan or a spoonful of ricotta for an extra something special. This ragu cooks for several hour to tenderize the meat and combine the flavors together by slow cooking it – this can be made in either a crockpot or a dutch oven on the stove. If you aren’t wanting to watch and stir, the crock pot will be your best friend for this – you can just turn in on low and let it do its thing for 6-8 hours. Did I mention how hearty this ragu is? I cannot get enough of it! The longer it cooks I think the better it gets. Grab a bowl and curl up on the couch with a good movie or show and a cozy blanket for the ultimate fall/winter night!
- 2 Lbs Flank Steak, Cut in to 6-8 Pieces
- 1 Yellow Onion, Diced
- 5 Carrots, Diced
- 5 Ribs Celery, Diced
- 2 28oz Cans Crushed Tomatoes
- 1 Cup Red Wine
- 2 Tbsp Minced Garlic
- 6 Whole Garlic Cloves
- 3-4 Bay Leaves
- 1 1/2 Tbsp Basil
- 1 Tbsp Oregano
- 1 Tbsp Rosemary
- 1 Tbsp Thyme
- 3 Tbsp Olive Oil
- Salt + Pepper
- Optional For Serving: Pasta, Polenta, Ricotta, Parmesan, Mozzarella, Burrata.
- Serves: 6-8
- Prep Time: 15 Minutes
- Cook Time: 6-8 Hours
- Heat a large dutch oven (or similar deep, large pot) over medium heat and add in the olive oil.
- Add the onion, carrots and celery and cook for 8 minutes until they begin to soften. Add about 1 tsp salt and 1/2 tsp pepper to season.
- Add in the minced garlic and cook for 1-2 minutes until it becomes fragrant.
- Next add in the red wine and cook for another 8-10 minutes until the win begins to reduce.
- Once the wine has reduced by about half, add in the crushed tomatoes. Stir until well mixed. Add in the whole garlic, basil, oregano, rosemary, thyme, bay leaves, 1 tsp salt and 1/2 tsp pepper and stir to combine well. Reduce the heat to low and allow to cook until the sauce starts bubbling.
- Pat the steak dry and generously season with salt and pepper. Add the steak to the tomato sauce and completely submerge the meat.
- Cover the pot and all the ragu to cook for a few hours until it becomes tender. I recommend checking on the ragu and stirring every 1-2 hours until the meat starts to become tender.
- When the ragu is ready turn off the heat, remove the meat and gently shred with a fork. Add the meat back in to the pot and stir to mix well. Serve with your favorite pasta or over warm polenta and top with cheese!
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