Low Sodium Beef Ragu

Indulge in the rich, savory flavors of Low Sodium Beef Ragu, a heartwarming dish that's perfect for any occasion. This slow-simmered masterpiece features tender chunks of lean beef chuck, perfectly complemented by a medley of aromatic vegetables, no-salt-added tomatoes, and a splash of red wine for depth and complexity. The secret to its robust flavor lies in the careful balance of dried herbs like oregano and thyme, paired with fresh basil and parsley for a burst of freshness. With low-sodium beef broth and no added salt, this recipe is a healthier twist on classic comfort food. Serve it over your favorite pasta or creamy polenta, and finish with a sprinkle of Parmesan cheese for the ultimate cozy meal. Whether you're meal prepping or sharing with loved ones, this Low Sodium Beef Ragu is a crowd-pleaser you’ll want to make again and again!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 lbs lean beef chuck
• 2 tablespoons olive oil
• 1 large onion
• 2 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 28 oz canned no salt added tomatoes
• 1 cup red wine
• 2 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup fresh basil leaves
• 1 teaspoon cracked black pepper
• 0.5 cup Parmesan cheese
• 0.25 cup fresh parsley

Directions

Step 1

Cut the lean beef chuck into 1-inch cubes and pat dry with paper towels.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 3

Add the beef cubes in batches, browning them on all sides, then remove and set aside.

Step 4

While the beef is browning, finely chop the onion, carrots, and celery.

Step 5

Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook for about 5 minutes or until the vegetables are softened.

Step 6

Mince the garlic cloves and add them to the pot, cooking for another 2 minutes until fragrant.

Step 7

Stir in the no salt added tomatoes, breaking them up with the back of a spoon.

Step 8

Pour in the red wine, and allow it to simmer for about 5 minutes to reduce slightly.

Step 9

Return the beef to the pot, along with the low sodium beef broth and tomato paste. Stir until well combined.

Step 10

Add the dried oregano, dried thyme, bay leaves, and cracked black pepper. Stir and bring the mixture to a simmer.

Step 11

Lower the heat to maintain a gentle simmer and cover. Cook for about 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce is thickened.

Step 12

Remove the bay leaves and discard.

Step 13

Chop the fresh basil leaves roughly and stir them into the ragu.

Step 14

Taste and adjust seasoning with cracked black pepper as needed.

Step 15

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

Nutrition Facts

Serving size	(2939.0g)

Amount per serving	% Daily Value*
Calories	3311.5

Total Fat 182.8g	0%
Saturated Fat 67.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 770.2mg	0%
Sodium 1550.7mg	0%
Total Carbohydrate 91.6g	0%
Dietary Fiber 23.0g	0%
Total Sugars 45.7g
Protein 271.2g	0%

Vitamin D 0IU	0%
Calcium 912.7mg	0%
Iron 33.0mg	0%
Potassium 6743.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 35.0%

Carbs: 11.8%