Boeuf Ragu














You could make this with lamb as well. I would have used lamb but couldn’t find any in my store.

3 lbs beef or lamb (I used round roast)

1 onion, chopped

2 green peppers, chopped

2 cloves garlic, chopped

4 cups broth

6 cups crushed tomatoes

1 cup red wine

2 Tbsp basil

1 Tbsp oregano

2 bay leaves

1 tsp salt

ground pepper

Cube the beef and put on a wire rack over a baking sheet, or in a roasting pan. Coot at 400 degrees F for about 30 minutes until brown.













In the meantime, cook the onions, green peppers, and garlic in a little olive oil until they are softened. Stir in all the remaining ingredients along with the meat.













Simmer uncovered for about 2-3 hours, until the meat becomes very tender and breaks apart easily.













Serve it over pasta or potatoes or rice. I let it sit overnight and served it over penne pasta the next day. It was good. Break the meat apart as much as you can so it is more shredded than chunky.

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