Description

This Beef Ragù is a comfort food favorite, packed with tender beef, rich flavors from red wine and simmered vegetables, making it an ideal choice for a delightful homemade meal.

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 all sides generously with kosher salt and black pepper.
Heat a heavy-bottomed enameled Dutch oven over medium-high heat, adding enough oil to coat the bottom.
Sear the beef in batches until deeply browned on all sides. Remove from the pot and set aside.
Lower the heat to medium and add the onion, carrots, and celery, cooking until they are very soft but not caramelized, about 12-15 minutes.
Stir in the tomato paste, cooking for 2-3 minutes until it darkens and smells rich. Then add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine is reduced by at least half.
Return the beef to the pot and add the crushed tomatoes, thyme, bay leaf, and enough beef broth to just cover the meat. Bring to a gentle simmer.
Cover the pot and cook on low heat for 2½–3½ hours, stirring occasionally, until the beef shreds easily.
Remove herb stems and bay leaf, and shred the beef with two forks, stirring it into the sauce until it's thick and glossy.
Turn off the heat and let the Ragù rest for 15-30 minutes to deepen the flavors.
Boil the pasta until just shy of al dente. Transfer the pasta directly to the Ragù with some pasta water, if needed. Toss gently and garnish with parmesan, olive oil, and torn basil leaves.

Notes

If available, use a good quality red wine for the best flavor.
The addition of Parmigiano Reggiano rind while cooking adds an incredible depth to the sauce.
Allowing the Ragù to rest enhances its overall flavor profile.

Nutrition

Serving Size: 1 cup
Calories: 500
Sugar: 5g
Sodium: 850mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 28g
Cholesterol: 80mg