Braised Beef Ragu

Serves 1
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Directions

  1. 1Season beef chuck roast really well.
  2. 2Season beef chuck roast really well.
  3. 3Season beef chuck roast really well.
  4. 4Sear the beef chuck roast until it's nice and brown for big, big flavor.
  5. 5Sear the beef chuck roast until it's nice and brown for big, big flavor.
  6. 6Sear the beef chuck roast until it's nice and brown for big, big flavor.
  7. 7Dice carrots.
  8. 8Dice carrots.
  9. 9Dice carrots.
  10. 10Dice celery.
  11. 11Dice celery.
  12. 12Dice celery.
  13. 13Dice yellow onion.
  14. 14Dice yellow onion.
  15. 15Dice yellow onion.
  16. 16Add carrots, celery, and onion into the pot and season them.
  17. 17Add carrots, celery, and onion into the pot and season them.
  18. 18Add carrots, celery, and onion into the pot and season them.
  19. 19Cook the vegetables until they're browned, which takes 20 minutes and cannot be rushed.
  20. 20Cook the vegetables until they're browned, which takes 20 minutes and cannot be rushed.
  21. 21Cook the vegetables until they're browned, which takes 20 minutes and cannot be rushed.
  22. 22Press the garlic into the pot.
  23. 23Press the garlic into the pot.
  24. 24Press the garlic into the pot.
  25. 25Add tomato paste into the pot and mix.
  26. 26Add tomato paste into the pot and mix.
  27. 27Add tomato paste into the pot and mix.
  28. 28Deglaze with wine to capture all the flavor in the pot.
  29. 29Deglaze with wine to capture all the flavor in the pot.
  30. 30Deglaze with wine to capture all the flavor in the pot.
  31. 31Build the sauce with tomatoes, herbs, parmesan rind, and beef broth or water.
  32. 32Build the sauce with tomatoes, herbs, parmesan rind, and beef broth or water.
  33. 33Build the sauce with tomatoes, herbs, parmesan rind, and beef broth or water.
  34. 34Let it simmer until the meat is fall-apart tender.
  35. 35Let it simmer until the meat is fall-apart tender.
  36. 36Let it simmer until the meat is fall-apart tender.
  37. 37Shred the beef chuck roast.
  38. 38Shred the beef chuck roast.
  39. 39Shred the beef chuck roast.
  40. 40Return the shredded beef to the pot.
  41. 41Return the shredded beef to the pot.
  42. 42Return the shredded beef to the pot.
  43. 43Finish with heavy cream.
  44. 44Finish with heavy cream.
  45. 45Finish with heavy cream.
  46. 46Add parmesan to the sauce.
  47. 47Add parmesan to the sauce.
  48. 48Add parmesan to the sauce.
  49. 49Add pasta to the ragu and mix.
  50. 50Add pasta to the ragu and mix.
  51. 51Add pasta to the ragu and mix.

Ingredients

  • 3 Tbsp olive oil
  • 3 Tbsp olive oil
  • 3 Tbsp olive oil
  • 2.5 lbs beef chuck roast
  • 2.5 lbs beef chuck roast
  • 2.5 lbs beef chuck roast
  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 1 stalk celery
  • 1 stalk celery
  • 1 stalk celery
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 8 cloves garlic
  • 8 cloves garlic
  • 8 cloves garlic
  • 6 oz tomato paste
  • 6 oz tomato paste
  • 6 oz tomato paste
  • 1 C dry red wine
  • 1 C dry red wine
  • 1 C dry red wine
  • 1 handful fresh poultry herbs
  • 1 handful fresh poultry herbs
  • 1 handful fresh poultry herbs
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 parmesan rind
  • 1 parmesan rind
  • 1 parmesan rind
  • 28 oz crushed tomatoes
  • 28 oz crushed tomatoes
  • 28 oz crushed tomatoes
  • 2 C beef broth or water
  • 2 C beef broth or water
  • 2 C beef broth or water
  • 0.5 C heavy cream
  • 0.5 C heavy cream
  • 0.5 C heavy cream
  • 0.5 C grated parmesan
  • 0.5 C grated parmesan
  • 0.5 C grated parmesan
  • 24 oz pasta of choice
  • 24 oz pasta of choice
  • 24 oz pasta of choice
  • salt and pepper
  • salt and pepper
  • salt and pepper

Equipment

Dutch ovenknifecutting boardtongswooden spoongarlic pressfork