# Slowly Braised Beef Ragù

A slowly braised beef ragù served over pappardelle pasta.

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

## 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

## Instructions

1. Preheat 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. Lower the heat, add butter to the pot. Add carrot, celery, and onion. Season with Italian seasoning, red pepper, salt and pepper. Sauté until softened.
3. Add minced garlic and cook until fragrant.
4. Add tomato paste and let caramelize, then stir into the vegetables.
5. Pour in red wine, scraping up browned bits. Let simmer to reduce.
6. Stir in crushed tomatoes and beef broth. Season with salt and pepper.
7. Add 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.
8. Once beef is tender, discard herbs and rind. Shred meat with a wooden spoon. Add heavy cream (optional).
9. Cook pappardelle pasta. Serve ragu over pasta with Parmesan cheese.

## Equipment

- Dutch oven

## Source

- Original video: https://www.instagram.com/reel/DDVdbKrSlqE/?igsh=MXFrbTQ5dXZpdzNlbQ==
- Recipe page: https://www.cliprecipe.com/recipe/f36e61f1-ebc3-4d9e-aa6c-cc09831c4119
- Extracted: 2025-01-24

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