Directions
- 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.
- 2Lower the heat, add butter to the pot. Add carrot, celery, and onion. Season with Italian seasoning, red pepper, salt and pepper. Sauté until softened.
- 3Add minced garlic and cook until fragrant.
- 4Add tomato paste and let caramelize, then stir into the vegetables.
- 5Pour in red wine, scraping up browned bits. Let simmer to reduce.
- 6Stir in crushed tomatoes and beef broth. Season with salt and pepper.
- 7Add 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.
- 8Once beef is tender, discard herbs and rind. Shred meat with a wooden spoon. Add heavy cream (optional).
- 9Cook pappardelle pasta. Serve ragu over pasta with Parmesan cheese.
Ingredients
- 2.5 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
- 8 cloves garlic
- 3 tbsp tomato paste
- 500 ml dry red wine
- 1 can crushed tomatoes
- 1 cup beef stock
- 1 Parmesan rind
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 0.5 cup heavy cream
- 1 lb pappardelle pasta
- 1 Parmesan cheese
Equipment
Dutch oven
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