Description

Savor the comforting flavors of Beef Ragù, made with tender chuck roast, aromatic vegetables, and rich red wine. This recipe ensures a hearty and flavorful dish that’s easy to prepare for any occasion.

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

Pat the roast dry and season with salt and pepper.
Heat oil in a Dutch oven over medium-high heat and sear the beef in batches until browned; set aside.
Lower the heat and add the onion, carrots, and celery. Cook until soft, about 12-15 minutes.
Stir in the tomato paste and cook for 2-3 minutes until rich in color.
Add minced garlic and cook for 30 seconds until fragrant.
Deglaze the pot with red wine, scraping up browned bits, and reduce wine by half.
Return the beef to the pot and add crushed tomatoes, thyme, bay leaf, and beef broth just to cover the meat.
Bring to a simmer, cover, and cook on low heat for 2½–3½ hours until beef can be shredded easily.
Remove the herbs and bay leaf, shred the beef, and stir into the sauce. Let rest for 15-30 minutes.
Cook the Pappardelle pasta until just shy of al dente, then transfer to the Ragù. Toss gently and serve with grated parmesan and olive oil.

Notes

The chuck roast should be cut into large chunks for even browning.
Add Parmigiano Reggiano rind for extra flavor during the cooking process.
For storage, refrigerate the ragù in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 7g
Sodium: 950mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 40g
Cholesterol: 105mg