Description
This Beef Ragù features tender, slow-cooked chuck roast combined with aromatic vegetables and red wine. Perfect for a comforting dinner or special occasion!
Ingredients
Scale
- 2 1/2–3 pounds chuck roast (cut into large chunks)
- Kosher salt, to taste
- black pepper, to taste
- 2–3 tablespoons high heat oil (such as avocado)
- 1 large brown onion (finely diced, about 1 1/2 cups)
- 2 large carrots (finely diced, about 1 cup)
- 2 stalks celery (finely diced, about 1 cup)
- 4 cloves garlic (minced or crushed, about 2 tablespoons)
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 2 cups beef broth
- 4 sprigs fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
- Parmigiano Reggiano rind (optional)
- 1 pound Pappardelle pasta
Instructions
- Pat the roast dry and season generously with salt and pepper.
- Heat oil in a heavy-bottomed Dutch oven over medium-high heat and sear the beef until browned on all sides, then set aside.
- Lower heat to medium, adding onion, carrots, and celery into the pot.
- Cook the vegetables for 12-15 minutes until soft.
- Stir in the tomato paste and cook until it darkens, then add garlic for 30 seconds until fragrant.
- Deglaze with red wine, scraping up any browned bits, reducing the wine by half.
- Return the beef to the pot, add tomatoes, thyme, bay leaf, and broth to cover the meat, and bring to a gentle simmer.
- Cover and cook on low heat for 2½-3½ hours until the beef shreds easily.
- Remove the bay leaf and shred the beef, stirring into the sauce.
- Let the ragù rest for 15-30 minutes to deepen flavors.
- Boil pasta until just shy of al dente, then toss with the ragù and add some pasta water if needed.
Notes
For best results, let the ragù rest before serving to enhance the flavors.
Substitute other types of pasta if Pappardelle is not available for a different texture.
Feel free to adjust the seasoning with more salt and pepper as desired.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 490
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg