Description
This Beef Ragù features tender chuck roast and a rich sauce, making it perfect for a comforting dinner. With simple ingredients and easy steps, you’ll create something delicious!
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 with salt and black pepper.
- Heat oil in a Dutch oven and sear the beef until browned on all sides, then set aside.
- Lower the heat and add the diced onion, carrots, and celery, cooking until softened.
- Stir in the tomato paste and cook until darkened; add garlic and cook until fragrant.
- Deglaze with red wine, scraping up browned bits until reduced by half.
- Return the beef to the pot with crushed tomatoes, thyme, bay leaf, and enough beef broth to cover the meat. Bring to a simmer.
- Cover and cook on low heat for 2½–3½ hours until the beef shreds easily.
- Remove the herbs and bay leaf, shred beef, and stir into the sauce.
- Let the ragù rest for 15-30 minutes before serving.
- Cook Pappardelle until just shy of al dente, then transfer to the ragù with pasta water. Toss gently with Parmesan and serve.
Notes
Taste for seasoning and adjust salt and pepper accordingly.
This ragù can be made ahead of time and tastes even better the next day.
Consider using a slow cooker for an easy make-ahead option.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg