Description

This Beef Ragù is a comforting dish with tender chunks of chuck roast simmered in red wine, tomatoes, and fresh herbs. Perfect for family dinners or special occasions, it’s easy to make and absolutely delicious. Serve it over pappardelle pasta for a satisfying meal.

Ingredients

Scale

2 1/2–3 pounds chuck roast (cut into large chunks)
Kosher salt, to taste (or flaky salt)
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

Cook Mode Prevent your screen from going dark

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 with a small amount of oil to coat the bottom.
Sear the beef in batches until deeply browned on all sides. Remove and set aside.
Lower heat to medium, then add the onion, carrots, and celery. Cook until very soft and sweet, about 12-15 minutes.
Stir in the tomato paste and cook for 2-3 minutes until it darkens and becomes aromatic.
Add minced garlic and cook for about 30 seconds until fragrant.
Pour in the red wine, scraping up any browned bits. Simmer until reduced by half and no longer smells of alcohol.
Return the beef to the pot. Add crushed tomatoes, thyme, bay leaf, and enough beef broth to just 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. Shred the beef using two forks and stir into the sauce until thick and glossy.
Turn off the heat and let Ragù rest for 15-30 minutes to deepen flavors.
Boil pasta until just shy of al dente. Transfer directly to the Ragù with about 1/2 cup of pasta water, tossing gently. Garnish with parmesan, olive oil, and torn basil leaves.

Notes

For best flavor, allow the ragù to rest before serving.
Choosing high-quality beef and wine enhances the overall taste of the dish.
The ragù can be made a day in advance and reheated for a more profound flavor.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 6g
Sodium: 800mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 34g
Cholesterol: 95mg