Slowly Braised Beef Ragú
Directions
- 1Heat olive oil in a large Dutch oven. Cut chuck roast into four pieces, season with salt and pepper, and sear on all sides.
- 2Add butter to the pot, then add diced onion, carrots, and celery. Season with salt, pepper, Italian seasoning, and red pepper flakes. Sauté until softened.
- 3Add minced garlic and cook for 30 seconds. Add tomato paste and let it cook before incorporating with the rest.
- 4Deglaze with red wine, scraping up brown bits. Let it simmer for a few minutes.
- 5Pour in crushed tomatoes and beef broth, season with salt and pepper. Nestle the seared beef into the sauce, adding more broth if needed.
- 6Add Parmesan rind, thyme, rosemary, and bay leaf. Cover and bake at 300°F for about four hours, until the meat is tender.
- 7Shred the beef with a wooden spoon. Serve over pappardelle noodles and top with freshly grated Parmesan cheese.
Ingredients
- 2 lbs chuck roast
- 1 salt
- 1 freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 tsp Italian seasoning
- 1 tsp red pepper flakes
- 6 cloves garlic
- 2 tbsp tomato paste
- 500 ml dry red wine
- 1 can crushed tomatoes
- 1 cup beef broth
- 1 Parmesan rind
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 lb pappardelle noodles
- 1 freshly grated Parmesan cheese
Equipment
Dutch oven
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