Description

This Beef Ragù showcases the rich flavors of chuck roast, combined with fresh herbs, red wine, and vegetables. It’s a comforting dish that’s easy to prepare, perfect for family dinners or cozy evenings at home.

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

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Instructions

Season the beef with salt and pepper.
Heat oil in a Dutch oven and sear the beef until browned on all sides. Set aside.
Lower heat, add onion, carrots, and celery. Cook until softened, about 12-15 minutes.
Add tomato paste and cook for 2-3 minutes, then stir in garlic for 30 seconds.
Add red wine, scraping the bottom of the pot, and reduce by half.
Return beef to the pot, add crushed tomatoes, thyme, bay leaf, and enough broth to cover the meat. Simmer gently.
Cover and cook on low heat for 2½–3½ hours until beef shreds easily.
Remove herbs, shred beef, and stir into the sauce. Let rest for 15-30 minutes.
Cook pasta until just shy of al dente, then transfer to the Ragù and toss with pasta water. Garnish with parmesan and basil.

Notes

The longer you cook the Ragù, the better the flavors meld together.
Reserve some pasta water to adjust sauce consistency if needed.
A good quality wine enhances the flavor of the sauce.

Nutrition

Serving Size: 1 cup
Calories: 480
Sugar: 6g
Sodium: 650mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 25g
Cholesterol: 90mg