Slow-Cooked Beef and Wine Ragu


Slow-Cooked Beef and Wine Ragu

Prep Time: 15 Mins Cooking Time: 2 Hours 15 Mins Total Time: 2 Hours 30 Mins


  • 3 tablespoon(s) oil, divided
  • 1 pound(s) pearl onions, peeled and halved
  • 2 pound(s) boneless beef chuck eye roast, cut into 1 1/2 inch cubes
  • 1 can(s) (6-ounce) tomato paste
  • 2 clove(s) garlic, minced
  • 2 cup(s) beef stock
  • 1/2 cup(s) dry red wine
  • 4 ounce(s) (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese, cubed
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) pepper
  • 6 cup(s) hot rotini pasta


  1. Heat 1 tablespoon oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 minutes or until golden brown. Remove from pan.
  2. Heat remaining oil in pan. Add meat, in batches; cook 8 to 10 minutes or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 minute. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1 1/2 hours, stirring occasionally. Add onions; cook 20 minutes, stirring occasionally.
  3. Remove small amount of liquid from pan. Add to cream cheese in small bowl; mix well. Return to pan; cook 10 minutes, stirring occasionally. Serve with pasta.