When I find a recipe that I really like, I tend to make it over and over until my family
asks begs me to stop. Slow Cooked Beef Ragu is one of them. So far, they haven’t asked me to stop, everyone loves when I make this, but I have made this quite a few times already this winter. There are very few things that I find to be more homey or comforting than having a rich ragu simmering away all day in my oven when it is cold and blustery outside. The house smells amazing.
I start this in the morning, it takes about 20 minutes to get started, and the rest is completely hands off. I like to take the time to brown the beef really well. I do it in stages and get the beef nice and crusty. The brown bits that stay in the bottom of the pan really flavor the sauce. After that it is just sits in the oven for a few hours and the flavors develop and get better and better.
I like to serve it with pasta or polenta, some Parmesan, and chopped parsley. You can make a double batch and freeze half for another night. You can also make this in a slow cooker.