Braised Beef Ragu
Braised Beef Ragu is a rich, slow-cooked Italian sauce, originating from the Emilia-Romagna region, where tough cuts of beef are simmered for hours until meltingly tender. The dish typically features beef, a soffritto of onions, carrots, and celery, tomatoes, wine, and herbs, creating a deep, complex flavor profile. It is traditionally served with pasta like pappardelle or tagliatelle, making it a hearty and comforting meal.
🍽️ Nutrition at a glance
This dish is high in protein and fat, providing a substantial amount of iron, zinc, and B vitamins from the beef, while the vegetables contribute fiber and vitamins A and C. A typical serving, including pasta, ranges from 500 to 700 calories, depending on the cut of beef and amount of added fats.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 30 g |
| Carbs | 12 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 600 mg |
| Iron | 4 mg |
| Zinc | 6 mg |
| Potassium | 450 mg |
| Phosphorus | 280 mg |
| Vitamin B12 | 2.5 µg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.5 mg |
| Selenium | 25 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Braised Beef Ragu is culturally significant as a symbol of slow, patient cooking in Italian cuisine, often associated with family gatherings and Sunday meals. Nutritionally, the long braising process breaks down collagen in the beef, making it easier to digest and enhancing the bioavailability of nutrients like iron.
