Description

This Beef Ragù features tender chuck roast melded with crushed tomatoes, aromatic vegetables, and wine, creating a comforting and delicious dish ideal for a family dinner or weekend 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 generously with kosher salt and black pepper.
Heat a heavy-bottomed enameled Dutch oven over medium-high heat and coat the bottom with oil.
Sear the beef in batches until deeply browned on all sides, then remove and set aside.
Lower the heat to medium and add the onion, carrots, and celery; cook until tender, about 12-15 minutes.
Stir in the tomato paste and cook 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 brown bits from the pot, and simmer until reduced by half and no longer smells of alcohol.
Return the beef to the pot and add crushed tomatoes, thyme, bay leaf, and enough beef broth to just barely cover the meat; bring to a 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 with two forks and stir into the sauce, ensuring it thickens and becomes glossy.
Turn off the heat and let the Ragù rest for 15-30 minutes to deepen flavors.
Cook the pasta until just shy of al dente. Transfer directly to the Ragù with about 1/2 cup pasta water, tossing gently, and serve with freshly grated parmesan and torn basil.

Notes

For the best flavor, choose a well-marbled chuck roast.
Allowing the Ragù to rest before serving will significantly enhance its taste. Don’t skip this step!
This dish pairs wonderfully with a variety of pasta; feel free to substitute Pappardelle with your favorite type.

Nutrition

Serving Size: 1/8 of recipe
Calories: 654
Sugar: 5g
Sodium: 640mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 3g
Protein: 38g
Cholesterol: 100mg