Description

This Beef Ragù brings irresistible flavor and comfort to your table, featuring tender chuck roast and a delightful mix of ingredients, ideal for a cozy family dinner.

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 but an excellent addition)
1 pound Pappardelle pasta

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Instructions

Pat the roast dry with paper towels and season with salt and pepper.
Heat a Dutch oven over medium-high heat and add oil to coat the bottom.
Sear the beef in batches until browned on all sides, then set aside.
Lower heat to medium and add onion, carrots, and celery.
Cook until the veggies soften, about 12-15 minutes, stirring often.
Stir in the tomato paste and cook for 2-3 minutes until darkened and fragrant.
Add minced garlic and cook until fragrant, about 30 seconds.
Pour in the red wine, scraping up browned bits, and reduce until no longer smelling of alcohol.
Return the beef to the pot and add crushed tomatoes, thyme, bay leaf, and enough beef broth to cover the meat.
Bring to a gentle simmer and cover, cooking on low for 2½–3½ hours until beef shreds easily.
Remove herb stems and bay leaf, then shred the beef with two forks and stir into the sauce.
Let the ragù rest for 15-30 minutes to deepen flavors.
Boil pasta until just shy of al dente, then transfer directly to the ragù and toss gently, adding pasta water as needed.

Notes

For best results, use a heavy-bottomed pot to maintain even heat.
The ragù gets even better the longer it simmers, so consider cooking it longer if time allows.
Serve with freshly grated parmesan and a drizzle of olive oil for added flavor.

Nutrition

Serving Size: 1 cup
Calories: 640
Sugar: 7g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 45g
Cholesterol: 120mg