Italian Braised Beef Ragu (Slow Cooked Stracotto)

There are a lot of slow cooked beef dishes out there, but few are as reliable and deeply comforting as a proper Italian stracotto. Long braised beef cooked down with vegetables, tomatoes, herbs, and stock until it collapses into a rich sauce. This is the kind of meal that makes a cold winter day feel warm again. It also happens to be perfect for feeding a crowd during the holidays, since you can make it ahead and it only gets better after it rests overnight.

The base is classic Italian cooking. Bacon slowly rendered until crisp. Aromatics softened until sweet. Tomato paste cooked long enough to darken and add depth. A low and slow braise that turns inexpensive cuts of beef into something luxurious. The end result is a shredded beef ragu with a glossy, thick sauce that coats pasta beautifully. It also works in lasagna, on soft polenta, or piled over mashed potatoes with roasted vegetables.

Stracotto is meant to be simple, but it rewards patience. Most of the work happens early in the pot. After that, the oven does the heavy lifting while your kitchen fills with a smell that makes you hungry long before dinner.

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Ingredients

• 750g beef
• 450g bacon
• 500ml chicken or beef stock
• ½ large onion, fine dice
• ½ large carrot, fine dice
• 1 leek, white only, fine dice
• 2 ribs celery, fine dice
• 6 cloves garlic
• 7 to 8 large mushrooms
• 1 can (796ml) Diced tomatoes
• 1 tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp Italian herbs
• 1 tsp chili flakes
• 1 big pinch MSG
• 1 tsp soy sauce
• Fresh basil
• Parmesan rind (if you have one!) 

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Method

Start by slicing the bacon into small strips. Place it in a cold pot over low heat and let it render slowly until it becomes golden and crisp. Lift it out and keep the fat in the pot.

Season the beef generously with salt and pepper. Increase the heat and sear the beef on all sides until well browned, then set aside.

Add the onion, carrot, celery, and leek to the pot. Season with salt right away to pull out moisture and help release the browned bits on the bottom. Cook until the vegetables soften.

Add the garlic and cook about a minute. Stir in the tomato paste, garlic powder, Italian herbs, chili flakes, and MSG. Let everything cook for a few minutes to deepen the flavour before adding the diced tomatoes and stock.

Bring the pot to a simmer. Add the beef and bacon back in along with the soy sauce, Parmesan rind, and basil. Cover with a lid left slightly open or use a cartouche. Transfer to a 300°F oven and cook for 3.5 to 4 hours.

If using a lid, remove it after about two hours to let the sauce cook down and thicken. A cartouche usually keeps the moisture balanced enough on its own.

When the beef is very tender, take it out and shred it. Stir it back into the sauce. (It should also just break up in the sauce if you stir with a wooden spoon.)

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Serving Ideas

This ragu is built for more than pasta.

• Toss with fresh pappardelle or rigatoni or fancy snowflake pasta as I did.
• Layer into a rich lasagna
• Spoon over creamy polenta
• Serve with mashed potatoes and roasted vegetables
• Build a hearty rice bowl with greens and basil

Regardless of application, a ton of fresh grated parmesan or pecorino and a big glug of quality extra virgin olive oil is highly encouraged!  

This dish holds well in the fridge and tastes even better the next day. It freezes beautifully, so make extra.

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Notes for Success

• Take your time with the sear. Browned beef equals better flavour.
• Do not rush the tomato paste. Let it cook long enough to darken.
• If the sauce looks thin near the end, reduce it uncovered until glossy and thick.
• A Parmesan rind adds savoury depth that you cannot fake.
• Stracotto tastes best after a rest, so consider cooking it the day before serving.