Serves 1
Directions
- 1Season beef chuck roast really well.
- 2Sear the beef chuck roast until it's nice and brown for big, big flavor.
- 3Dice carrots.
- 4Dice celery.
- 5Dice yellow onion.
- 6Add carrots, celery, and onion into the pot and season them.
- 7Cook the vegetables until they're browned, which takes 20 minutes and cannot be rushed.
- 8Press the garlic into the pot.
- 9Add tomato paste into the pot and mix.
- 10Deglaze with wine to capture all the flavor in the pot.
- 11Build the sauce with tomatoes, herbs, parmesan rind, and beef broth or water.
- 12Let it simmer until the meat is fall-apart tender.
- 13Shred the beef chuck roast.
- 14Return the shredded beef to the pot.
- 15Finish with heavy cream.
- 16Add parmesan to the sauce.
- 17Add pasta to the ragu and mix.
Ingredients
- 3 Tbsp olive oil
- 2.5 lbs beef chuck roast
- 3 carrots
- 1 stalk celery
- 1 yellow onion
- 8 cloves garlic
- 6 oz tomato paste
- 1 C dry red wine
- 1 handful fresh poultry herbs
- 2 bay leaves
- 1 parmesan rind
- 28 oz crushed tomatoes
- 2 C beef broth or water
- 0.5 C heavy cream
- 0.5 C grated parmesan
- 24 oz pasta of choice
- salt and pepper
Equipment
Dutch ovenknifecutting boardtongswooden spoongarlic pressfork
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