Slowly Braised Beef Ragù

4 mins
Serves 1
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Directions

  1. 1Preheat oven to 300°F. Cut the chuck roast into 4 pieces, season with salt and pepper. Sear in a Dutch oven with olive oil until browned on all sides.
  2. 2Preheat oven to 300°F. Cut the chuck roast into 4 pieces, season with salt and pepper. Sear in a Dutch oven with olive oil until browned on all sides.
  3. 3Preheat oven to 300°F. Cut the chuck roast into 4 pieces, season with salt and pepper. Sear in a Dutch oven with olive oil until browned on all sides.
  4. 4Lower the heat, add butter to the pot. Add carrot, celery, and onion. Season with Italian seasoning, red pepper, salt and pepper. Sauté until softened.
  5. 5Lower the heat, add butter to the pot. Add carrot, celery, and onion. Season with Italian seasoning, red pepper, salt and pepper. Sauté until softened.
  6. 6Lower the heat, add butter to the pot. Add carrot, celery, and onion. Season with Italian seasoning, red pepper, salt and pepper. Sauté until softened.
  7. 7Add minced garlic and cook until fragrant.
  8. 8Add minced garlic and cook until fragrant.
  9. 9Add minced garlic and cook until fragrant.
  10. 10Add tomato paste and let caramelize, then stir into the vegetables.
  11. 11Add tomato paste and let caramelize, then stir into the vegetables.
  12. 12Add tomato paste and let caramelize, then stir into the vegetables.
  13. 13Pour in red wine, scraping up browned bits. Let simmer to reduce.
  14. 14Pour in red wine, scraping up browned bits. Let simmer to reduce.
  15. 15Pour in red wine, scraping up browned bits. Let simmer to reduce.
  16. 16Stir in crushed tomatoes and beef broth. Season with salt and pepper.
  17. 17Stir in crushed tomatoes and beef broth. Season with salt and pepper.
  18. 18Stir in crushed tomatoes and beef broth. Season with salt and pepper.
  19. 19Add Parmesan rind, thyme, rosemary, and bay leaf. Return beef to the pot, ensuring it’s mostly submerged. Cover and bake for 4 hours, stirring occasionally.
  20. 20Add Parmesan rind, thyme, rosemary, and bay leaf. Return beef to the pot, ensuring it’s mostly submerged. Cover and bake for 4 hours, stirring occasionally.
  21. 21Add Parmesan rind, thyme, rosemary, and bay leaf. Return beef to the pot, ensuring it’s mostly submerged. Cover and bake for 4 hours, stirring occasionally.
  22. 22Once beef is tender, discard herbs and rind. Shred meat with a wooden spoon. Add heavy cream (optional).
  23. 23Once beef is tender, discard herbs and rind. Shred meat with a wooden spoon. Add heavy cream (optional).
  24. 24Once beef is tender, discard herbs and rind. Shred meat with a wooden spoon. Add heavy cream (optional).
  25. 25Cook pappardelle pasta. Serve ragu over pasta with Parmesan cheese.
  26. 26Cook pappardelle pasta. Serve ragu over pasta with Parmesan cheese.
  27. 27Cook pappardelle pasta. Serve ragu over pasta with Parmesan cheese.

Ingredients

  • 2.5 lbs chuck roast
  • 2.5 lbs chuck roast
  • 2.5 lbs chuck roast
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 freshly ground black pepper
  • 1 freshly ground black pepper
  • 1 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 stock
  • 1 cup beef stock
  • 1 cup beef stock
  • 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
  • 1 Parmesan cheese
  • 1 Parmesan cheese
  • 1 Parmesan cheese

Equipment

Dutch oven