# Slowly Braised Beef Ragú

This recipe is for a slowly braised beef ragú, perfect for Thanksgiving, served over pappardelle noodles.

- Total time: 4 min
- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- Dutch oven

## Source

- Original video: https://www.tiktok.com/t/ZTYbWBB7N/
- Recipe page: https://www.cliprecipe.com/recipe/b5d7171f-a818-46e6-b339-41343dc8fb88
- Extracted: 2024-12-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt