Ragù di carne ricetta preparata con le pentole di vintage cuisine

Heat olive oil in a skillet over medium-high heat.

Season the beef chuck roast with salt and pepper, then sear it in the skillet until browned on all sides. Remove and set aside.

In the same skillet, add chopped onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.

Add the tomato paste, oregano, basil, and red pepper flakes (if using) to the vegetables and cook for another minute.

Pour in the red wine and scrape the bottom of the skillet to deglaze, then let it simmer for 2-3 minutes.

Transfer the seared beef to the slow cooker and add the sautéed vegetables, crushed tomatoes, and beef broth.

Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and shreds easily.

Once cooked, shred the beef with two forks and stir it back into the sauce.

Serve over pasta or polenta, garnished with fresh parsley and grated Parmesan cheese.

Equipment Needed

Spice Level: