Easy Ragu Sauce

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INGREDIENTS

3 tablespoon Olive Oil
2 pounds Chuck Beef ; cut into 1/2" cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon butter
1 small onion ; chopped
3 cloves garlic
2 stalks celery ; diced
2 stalks carrots ; diced
2 tablespoon Tomato paste
1 cup Dry red wine
28 ounces whole tomatoes
1 Cup Beef Stock
1/4 teaspoon salt
1/4 teaspoon pepper
3 sprigs Thyme
3 whole Bay leaves
1/2 package egg noodles

Servings

INSTRUCTIONS

1. Heat oil over medium high heat then add beef cubes.

2. Sprinkle with 1/4 tsp each of salt and pepper. Cook until browned (about 5-7 minutes) and remove meat from pan and set aside.

3. Melt butter. Add onions and garlic and cook until onion is translucent (about 3-5 minutes).

4. Add celery and carrots. Cook until soft.

5. Add meat back to pan.

6. Stir in tomato paste until it is completely incorporated.

7. Stir in red wine and bring to a simmer.

8. Add whole tomatoes, beef stock, salt, pepper thyme, and bay leaves.

9. Mix well, bring to a boil; cover and reduce heat.

10. Simmer for three hours; until beef is fork tender.

11. Remove bay leaves and thyme.

12. Add noodles and cook until al dente.

NOTES

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Easy Ragu Sauce.

3 tablespoon Olive Oil 
2 pounds Chuck Beef cut into 1/2" cubes
1/4 teaspoon salt 
1/4 teaspoon pepper 
2 tablespoon butter 
1 small onion chopped
3 cloves garlic 
2 stalks celery diced
2  stalks carrots diced
2 tablespoon Tomato paste 
1 cup Dry red wine 
28 ounces whole tomatoes 
1 Cup Beef Stock 
1/4 teaspoon salt 
1/4 teaspoon pepper 
3 sprigs Thyme 
3 whole Bay leaves 
1/2 package egg noodles

1. Heat oil over medium high heat then add  beef cubes.
2. Sprinkle with 1/4 tsp each of salt and pepper. Cook until browned (about 5-7 minutes) and remove meat from pan and set aside.
3. Melt butter. Add onions and garlic and cook until onion is translucent (about 3-5 minutes).
4. Add celery and carrots. Cook until soft.
5. Add meat back to pan. 
6. Stir in tomato paste until it is completely incorporated. 
7. Stir in red wine and bring to a simmer. 
8. Add whole tomatoes, beef stock, salt, pepper thyme, and bay leaves. 
9. Mix well, bring to a boil; cover and reduce heat. 
10. Simmer for three hours; until beef is fork tender.
11. Remove bay leaves and thyme.
12. Add noodles and cook until al dente.

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Nutrition

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Serving Size: 1 Serving (3414g)
Recipe Makes: 1 Servings

Calories: 3863
Calories from Fat: 1839 (48%)

Amt Per Serving		% DV

	Total Fat 204.3g	272 %
	Saturated Fat 83g	415 %
	Monounsaturated Fat 86g
	Polyunsanturated Fat 11.8g
Cholesterol 895.6mg		276 %
Sodium 2893.2mg		100 %
Potassium 7868.4mg		207 %
Total Carbohydrate 243.6g		72 %
	Dietary Fiber 25.3g	101 %
	Sugars, other 218.3g
Protein 221.2g		316 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3863

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