Slowly Braised Beef Ragú
Directions
- 1Preheat your oven to 300°F (150°C).
- 2Cut a chuck roast into 4 pieces and season with salt and pepper.
- 3Heat olive oil in a Dutch oven over medium-high heat. Sear the chuck roast pieces on all sides until browned.
- 4Remove the beef and set aside.
- 5Lower 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.
- 6Add minced garlic and cook for 30 seconds.
- 7Add tomato paste and let it caramelize, then stir into the vegetables.
- 8Pour in red wine, scraping up browned bits from the bottom of the pot. Let it simmer for a few minutes.
- 9Stir in crushed tomatoes and beef stock. Season with salt and pepper.
- 10Add Parmesan rind, thyme, rosemary, and bay leaf to the pot.
- 11Return seared beef to the pot, ensuring it's mostly submerged in the sauce. Cover and transfer to the oven.
- 12Bake for 4 hours, stirring occasionally.
- 13Once beef is fork-tender, remove from the oven, discard Parmesan rind, thyme, rosemary, and bay leaf.
- 14Shred beef in the pot with a wooden spoon.
- 15Cook pappardelle pasta according to package directions. Add noodles directly to the ragu sauce.
- 16Serve topped with Parmesan cheese and fresh parsley or basil.
Ingredients
- 2 lbs chuck roast
- 0 salt
- 0 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
- 0 freshly grated Parmesan cheese
- 0 fresh parsley or basil
Equipment
Dutch oven