Slowly Braised Beef Ragú

240 mins
Serves 4
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Directions

  1. 1Preheat your oven to 300°F (150°C).
  2. 2Preheat your oven to 300°F (150°C).
  3. 3Preheat your oven to 300°F (150°C).
  4. 4Cut a chuck roast into 4 pieces and season with salt and pepper.
  5. 5Cut a chuck roast into 4 pieces and season with salt and pepper.
  6. 6Cut a chuck roast into 4 pieces and season with salt and pepper.
  7. 7Heat olive oil in a Dutch oven over medium-high heat. Sear the chuck roast pieces on all sides until browned.
  8. 8Heat olive oil in a Dutch oven over medium-high heat. Sear the chuck roast pieces on all sides until browned.
  9. 9Heat olive oil in a Dutch oven over medium-high heat. Sear the chuck roast pieces on all sides until browned.
  10. 10Remove the beef and set aside.
  11. 11Remove the beef and set aside.
  12. 12Remove the beef and set aside.
  13. 13Lower the heat to medium, add butter to the pot, and add the carrot, celery, and onion. Season with Italian seasoning, red pepper, salt, and pepper. Sauté until softened.
  14. 14Lower the heat to medium, add butter to the pot, and add the carrot, celery, and onion. Season with Italian seasoning, red pepper, salt, and pepper. Sauté until softened.
  15. 15Lower the heat to medium, add butter to the pot, and add the carrot, celery, and onion. Season with Italian seasoning, red pepper, salt, and pepper. Sauté until softened.
  16. 16Add minced garlic and cook for 30 seconds.
  17. 17Add minced garlic and cook for 30 seconds.
  18. 18Add minced garlic and cook for 30 seconds.
  19. 19Add tomato paste and let it caramelize, then stir into the vegetables.
  20. 20Add tomato paste and let it caramelize, then stir into the vegetables.
  21. 21Add tomato paste and let it caramelize, then stir into the vegetables.
  22. 22Pour in red wine, scraping up browned bits from the bottom of the pot. Let it simmer for a few minutes.
  23. 23Pour in red wine, scraping up browned bits from the bottom of the pot. Let it simmer for a few minutes.
  24. 24Pour in red wine, scraping up browned bits from the bottom of the pot. Let it simmer for a few minutes.
  25. 25Stir in crushed tomatoes and beef stock. Season with salt and pepper.
  26. 26Stir in crushed tomatoes and beef stock. Season with salt and pepper.
  27. 27Stir in crushed tomatoes and beef stock. Season with salt and pepper.
  28. 28Add Parmesan rind, thyme, rosemary, and bay leaf to the pot.
  29. 29Add Parmesan rind, thyme, rosemary, and bay leaf to the pot.
  30. 30Add Parmesan rind, thyme, rosemary, and bay leaf to the pot.
  31. 31Return seared beef to the pot, ensuring it's mostly submerged in the sauce. Cover and transfer to the oven.
  32. 32Return seared beef to the pot, ensuring it's mostly submerged in the sauce. Cover and transfer to the oven.
  33. 33Return seared beef to the pot, ensuring it's mostly submerged in the sauce. Cover and transfer to the oven.
  34. 34Bake for 4 hours, stirring occasionally.
  35. 35Bake for 4 hours, stirring occasionally.
  36. 36Bake for 4 hours, stirring occasionally.
  37. 37Once beef is fork-tender, remove from the oven, discard Parmesan rind, thyme, rosemary, and bay leaf.
  38. 38Once beef is fork-tender, remove from the oven, discard Parmesan rind, thyme, rosemary, and bay leaf.
  39. 39Once beef is fork-tender, remove from the oven, discard Parmesan rind, thyme, rosemary, and bay leaf.
  40. 40Shred beef in the pot with a wooden spoon.
  41. 41Shred beef in the pot with a wooden spoon.
  42. 42Shred beef in the pot with a wooden spoon.
  43. 43Cook pappardelle pasta according to package directions. Add noodles directly to the ragu sauce.
  44. 44Cook pappardelle pasta according to package directions. Add noodles directly to the ragu sauce.
  45. 45Cook pappardelle pasta according to package directions. Add noodles directly to the ragu sauce.
  46. 46Serve topped with Parmesan cheese and fresh parsley or basil.
  47. 47Serve topped with Parmesan cheese and fresh parsley or basil.
  48. 48Serve topped with Parmesan cheese and fresh parsley or basil.

Ingredients

  • 2 lbs chuck roast
  • 2 lbs chuck roast
  • 2 lbs chuck roast
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 freshly ground black pepper
  • 0 freshly ground black pepper
  • 0 freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 2 celery stalks
  • 2 celery stalks
  • 2 celery stalks
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 8 cloves garlic
  • 8 cloves garlic
  • 8 cloves garlic
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 500 ml dry red wine
  • 500 ml dry red wine
  • 500 ml dry red wine
  • 1 can crushed tomatoes
  • 1 can crushed tomatoes
  • 1 can crushed tomatoes
  • 1 cup beef broth
  • 1 cup beef broth
  • 1 cup beef broth
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 4 sprigs fresh thyme
  • 4 sprigs fresh thyme
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 1 lb pappardelle pasta
  • 1 lb pappardelle pasta
  • 1 lb pappardelle pasta
  • 0 freshly grated Parmesan cheese
  • 0 freshly grated Parmesan cheese
  • 0 freshly grated Parmesan cheese
  • 0 fresh parsley or basil
  • 0 fresh parsley or basil
  • 0 fresh parsley or basil

Equipment

Dutch oven