Slowly Braised Beef Ragú www.tiktok.com 240 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Preheat your oven to 300°F (150°C). 2. Cut a chuck roast into 4 pieces and season with salt and pepper. 3. Heat olive oil in a Dutch oven over medium-high heat. Sear the chuck roast pieces on all sides until browned. 4. Remove the beef and set aside. 5. Lower the heat to medium, add butter to the pot, and add the carrot, celery, and onion. Season with Italian seasoning, red pepper, salt, and pepper. Sauté until softened. 6. Add minced garlic and cook for 30 seconds. 7. Add tomato paste and let it caramelize, then stir into the vegetables. 8. Pour in red wine, scraping up browned bits from the bottom of the pot. Let it simmer for a few minutes. 9. Stir in crushed tomatoes and beef stock. Season with salt and pepper. 10. Add Parmesan rind, thyme, rosemary, and bay leaf to the pot. 11. Return seared beef to the pot, ensuring it's mostly submerged in the sauce. Cover and transfer to the oven. 12. Bake for 4 hours, stirring occasionally. 13. Once beef is fork-tender, remove from the oven, discard Parmesan rind, thyme, rosemary, and bay leaf. 14. Shred beef in the pot with a wooden spoon. 15. Cook pappardelle pasta according to package directions. Add noodles directly to the ragu sauce. 16. Serve topped with Parmesan cheese and fresh parsley or basil. 1. Preheat your oven to 300°F (150°C). 2. Cut a chuck roast into 4 pieces and season with salt and pepper. 3. Heat olive oil in a Dutch oven over medium-high heat. Sear the chuck roast pieces on all sides until browned. 4. Remove the beef and set aside. 5. Lower the heat to medium, add butter to the pot, and add the carrot, celery, and onion. Season with Italian seasoning, red pepper, salt, and pepper. Sauté until softened. 6. Add minced garlic and cook for 30 seconds. 7. Add tomato paste and let it caramelize, then stir into the vegetables. 8. Pour in red wine, scraping up browned bits from the bottom of the pot. Let it simmer for a few minutes. 9. Stir in crushed tomatoes and beef stock. Season with salt and pepper. 10. Add Parmesan rind, thyme, rosemary, and bay leaf to the pot. 11. Return seared beef to the pot, ensuring it's mostly submerged in the sauce. Cover and transfer to the oven. 12. Bake for 4 hours, stirring occasionally. 13. Once beef is fork-tender, remove from the oven, discard Parmesan rind, thyme, rosemary, and bay leaf. 14. Shred beef in the pot with a wooden spoon. 15. Cook pappardelle pasta according to package directions. Add noodles directly to the ragu sauce. 16. Serve topped with Parmesan cheese and fresh parsley or basil. Add Direction Ingredients 2 lbs chuck roast salt freshly ground black pepper 2 tbsp olive oil 2 tbsp butter 1 onion 2 carrots 2 celery stalks 1 tsp Italian seasoning 1 tsp red pepper flakes 8 cloves garlic 3 tbsp tomato paste 500 ml dry red wine 1 can crushed tomatoes 1 cup beef broth 1 Parmesan rind 4 sprigs fresh thyme 2 sprigs fresh rosemary 1 bay leaf 0.5 cup heavy cream 1 lb pappardelle pasta freshly grated Parmesan cheese fresh parsley or basil - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment Dutch oven Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
