Ingredients
Scale
- 2 lbs Beef chuck, cut into 1-inch pieces (Or use stew beef or brisket for variation)
- 2 Tbsp Olive oil (Use extra virgin or neutral if needed)
- 1 large Onion, diced (Shallots or leeks work as mild alternatives)
- 1 medium Carrot, diced (Adds natural sweetness)
- 2 stalks Celery, diced (Traditional soffritto base)
- 3 cloves Garlic, minced (Adds depth and aroma)
- 14 oz can Crushed tomatoes (Use San Marzano style for richer flavor)
- 2 Tbsp Tomato paste (Deepens color and umami)
- 1 cup Red wine (Use quality dry wine (Merlot, Chianti))
- 2 cups Beef broth (Or use stock or water plus a bouillon cube)
- 2 Bay leaves (Remove before serving)
- 2 sprigs Fresh thyme (Or ½ tsp dried thyme)
- 1 sprig Fresh rosemary (Optional but aromatic)
- Salt & black pepper (To taste; start light and adjust at end)
- 1/4 cup Milk or cream (optional) (Helps mellow acidity and adds richness)
Instructions
- Step 1: Brown the BeefHeat olive oil in a Dutch oven over medium-high heat. Pat beef dry and brown in batches (3–4 minutes per side). Remove and set aside.
- Step 2: Sauté the Vegetables (Soffritto)In the same pot, reduce heat to medium. Add onion, carrot, and celery. Sauté about 5 minutes until softened, then add garlic for 1 more minute.
- Step 3: Incorporate Tomato Paste & DeglazeStir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up browned bits from the pot bottom for extra flavor.
- Step 4: Return Beef & Add LiquidsReturn beef to pot. Add crushed tomatoes, beef broth, bay leaves, thyme, and rosemary. Season lightly with salt and pepper.
- Step 5: Simmer SlowlyBring to a gentle boil, then reduce to low heat. Partially cover and simmer 1.5–2 hours, stirring occasionally, until meat is tender and sauce thickens.
- Step 6: (Optional) Finish with Milk or CreamIn the last 10 minutes, stir in milk or cream to mellow acidity and add silkiness.
- Step 7: Adjust Seasoning & ServeRemove bay leaves and herbs. Adjust seasoning as needed. Serve over pasta, polenta, or mashed potatoes.