Braised Beef Ragu

Ingredients

• 2 tbsp oil

• 2 lbs of beef roast, cut into 3 -4 inch pieces

• 1 large onion, diced

• 3 carrots, peeled and sliced

• 3 stalks celery, sliced

• 8 oz mushrooms, quartered

• 4 cloves garlic, minced

• 1/8 tsp red chilli pepper flakes

• 3 cups beef broth

• 2 cups red wine

• 2 tbsp tomato paste

• 2 tbsp balsamic vinegar

• 1 tbsp Worcestershire sauce

• 2 bay leaves

• 1 tsp fresh thyme, chopped

• 1 tsp fresh rosemary, chopped

• 1 tsp salt

• 1/2 tsp black pepper

Heat oil in a dutch oven, and brown the beef pieces on all sides over high heat. Remove from the pan and set aside.

In the same pot saute the onions, celery, carrots, and mushrooms until softened, about 8 min. over medium heat.

Add the minced garlic, and red chili flakes and cook 1 min longer.

Add the broth, wine, tomato paste, vinegar, Worcestershire sauce, bay leaves, thyme, rosemary, salt and pepper. Use a wooden spoon to scrape any brown bits off the bottom of the pan. Add the beef back to the pan, and bring the mixture to a boil.

Add a lid to the dutch oven, and cook in a 350 degree oven for 2-2 1/2 hours, until the beef is fall apart tender.

Serve over pasta