Description

This Beef Ragù features tender chuck roast simmered with fresh vegetables, red wine, and crushed tomatoes, creating a rich and hearty sauce perfect for a comforting dinner. Enjoy this easy, flavorful meal that brings warmth and satisfaction to your table.

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 but an excellent addition)
1 pound Pappardelle pasta

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Instructions

Season the chuck roast with salt and pepper, patting it dry with paper towels.
Heat oil in a Dutch oven over medium-high and sear the beef in batches until browned on all sides, then set aside.
Lower heat to medium and add onion, carrots, and celery; cook until vegetables are soft, about 12-15 minutes.
Stir in tomato paste and cook for 2-3 minutes until darkened in color; then add minced garlic and cook for about 30 seconds.
Pour in red wine, scraping up browned bits from the pot and simmer until reduced by half.
Return beef to the pot and add crushed tomatoes, thyme, bay leaf, and enough 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 to cook for the same time.
Remove herb stems and bay leaf after cooking, shred beef and stir into the sauce, making sure the sauce is thick and glossy.
Let the Ragù rest for 15-30 minutes to deepen flavors.
Cook Pappardelle pasta until shy of al dente, then transfer to the Ragù along with about 1/2 cup pasta water and toss gently.
Garnish with freshly grated parmesan, olive oil, and torn basil leaves.

Notes

Use chuck roast for the best flavor; it’s ideal for slow cooking.
Add Parmigiano Reggiano rind while slow braising for extra flavor.
Pappardelle pairs perfectly with this rich sauce, but you can also use other pasta types.

Nutrition

Serving Size: 1 serving
Calories: 590
Sugar: 7g
Sodium: 800mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 31g
Cholesterol: 100mg