Beef Ragu
Beef Ragu is a classic Italian slow-cooked meat sauce, originating from the Emilia-Romagna region. It typically features tough cuts of beef, like chuck or brisket, simmered for hours with a soffritto of onions, carrots, and celery, tomatoes, and often red wine or milk until it becomes incredibly tender and rich.
🍽️ Nutrition at a glance
This dish is primarily a high-protein and high-fat meal, with the fat content depending on the cut of beef and any added oils. It provides significant protein, iron, and B vitamins, with a rough calorie estimate of 400-600 calories per generous serving, not including pasta.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 15 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 800 mg |
| Iron | 4.5 mg |
| Zinc | 6 mg |
| Vitamin B12 | 2.5 mcg |
| Potassium | 450 mg |
| Phosphorus | 200 mg |
| Niacin (B3) | 6 mg |
| Vitamin B6 | 0.4 mg |
| Selenium | 18 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, ragù alla Bolognese is a cornerstone of Italian Sunday family meals and is traditionally served with fresh egg pasta like tagliatelle, not spaghetti. Its slow-cooking method is a form of culinary alchemy, transforming inexpensive, tough cuts of meat into a deeply flavorful and luxurious sauce.
