Description
This Beef Ragù features tender chuck roast simmered to perfection with aromatic vegetables and rich tomatoes. A comforting dish great for family dinners and gatherings!
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 with paper towels and season generously with kosher salt and black pepper.
- Heat a heavy-bottomed enameled Dutch oven over medium-high heat and add enough oil to coat the bottom.
- Sear the beef in batches until deeply browned on all sides, then remove and set aside.
- Lower heat to medium and add the onion, carrots, and celery. Cook until the veggies are soft and sweet, about 12-15 minutes.
- Stir in the tomato paste and cook for 2-3 minutes until it darkens and smells rich. Add garlic and cook until fragrant.
- Pour in the red wine, scraping up the browned bits from the pot, and reduce until the alcohol smell is gone.
- Return the beef to the pot, add crushed tomatoes, thyme, bay leaf, and enough beef broth to cover the meat. Bring to a gentle simmer.
- Cover and cook on low heat for 2½–3½ hours, stirring occasionally, until the beef shreds easily.
- Remove herb stems and bay leaf, then shred the beef using two forks and stir into the sauce.
- Let the Ragù rest for 15-30 minutes to deepen the flavors.
- Boil pasta until just shy of al dente, then transfer directly to the Ragù with a bit of pasta water and toss gently.
Notes
Use a heavy-bottomed pot to prevent burning while cooking.
For a richer flavor, consider adding a bit of grated cheese rind during cooking.
This sauce can be made in advance and tastes even better the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg