Description

This Beef Ragù showcases the incredible flavors of chuck roast slow-cooked with tomatoes and red wine. Easily prepared, it delivers a comforting dish perfect for family dinners or gatherings. Serve over Pappardelle pasta for a luscious meal everyone will love!

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)
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 an enameled Dutch oven over medium-high heat and coat the bottom with oil.
Sear the beef in batches until browned on all sides, then remove and set aside.
Lower heat to medium and add onion, carrots, and celery, cooking until the vegetables are soft, about 12-15 minutes.
Stir in tomato paste and cook for 2-3 minutes until it darkens and becomes fragrant, then add garlic and cook for about 30 seconds.
Deglaze the pot with red wine, scraping up browned bits and simmer until reduced by half.
Return beef to the pot and add crushed tomatoes, thyme, bay leaf, and beef broth to cover the meat. Bring to a simmer.
Cover and cook on low heat for 2½-3½ hours or transfer to a 300℉ oven for the same amount of time, stirring occasionally until beef shreds easily.
Remove herb stems and bay leaf, shred the beef with two forks, and stir into the sauce until thick and glossy.
Let Ragù rest for 15-30 minutes to deepen flavors.
Boil pasta until just shy of al dente, then transfer directly to the Ragù with some pasta water and toss gently. Garnish and serve.

Notes

For the best flavor, allow the Ragù to rest after cooking to enhance the depth of flavor.
Feel free to adjust the amount of wine to preference; just ensure it is high quality.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg