Beef Ragu
Slow-cooked chuck roast, tender and flavorful, simmered in a rich tomato sauce with herbs and served over pappardelle — pure comfort in a bowl.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Category: Dinner / Main Course
- Method: Oven-Braised / Dutch Oven
- Cuisine: Italian-Inspired, American
Ingredients
For the Ragu
3 lb (1.4 kg) chuck roast, patted dry and cut into fist-sized pieces
1 teaspoon table salt
1 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter (salted or unsalted)
2 carrots, chopped (about 1 heaping cup)
2 celery stalks, chopped (about 1 cup)
1 medium yellow onion, diced (about 1½ cups)
1½ tablespoons minced garlic (about 5–6 cloves)
3 tablespoons tomato paste
⅓ cup (78 ml) red wine vinegar (or dry red wine)
2 cups beef broth (or chicken broth/stock)
¼ cup (60 ml) water
28 oz (794 g) crushed tomatoes
¼ teaspoon crushed red pepper flakes (optional)
2–3 fresh thyme sprigs (or 1 teaspoon dried thyme)
2 dried bay leaves
For Serving
12 oz–1 lb (375–500 g) pappardelle or preferred pasta
Freshly grated Parmesan cheese
Instructions
Preheat oven to 350°F (175°C) and position rack in the center.
Season beef on all sides with salt and pepper.
In a large enameled Dutch oven, heat olive oil over medium-high heat. Sear beef pieces on all sides until deeply browned. Remove and set aside.
Reduce heat to medium, add butter, then sauté carrots, celery, and onion until soft (3–5 minutes).
Add garlic, cooking until fragrant (30 seconds). Stir in tomato paste.
Deglaze with red wine vinegar, scraping up any browned bits. Cook until vinegar reduces by half and the smell softens.
Stir in broth, water, crushed tomatoes, and red pepper flakes (if using). Return beef to the pot, add thyme and bay leaves.
Cover and bake for 3 hours, or until beef is fall-apart tender.
Remove beef and shred. Mash the sauce with a potato masher or use an immersion blender for a smoother texture. Return beef to the pot and stir.
Serve over cooked pappardelle, topped with Parmesan. Optionally toss the pasta in the sauce with reserved pasta water for extra cling.
Notes
Slow Cooker Option: After searing and sautéing veggies, transfer everything to a slow cooker. Cook 7–8 hours on low or 5 hours on high.
Storage: Store in the fridge for up to 5 days or freeze for up to 3 months.
Make it Ahead: This ragu tastes even better the next day after the flavors meld.
Find it online: https://allcookedup.com/beef-ragu/
