Beef Ragu
Slow cooked beef ragu is a traditional Italian sauce with tender shredded beef, juicy tomatoes, and herbs, served over pappardelle pasta.
Servings: 6 servings
Equipment
Ingredients
- 2 pound beef chuck cut into 4 pieces
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 2 carrots cut into ½-inch thick coins
- 1 celery stalk chopped
- 1 onion chopped
- 2 cloves garlic chopped
- 2 tablespoons tomato paste
- 2 cups beef broth
- 20 ounces can chopped tomatoes
- ¼ cup water
- 2 small bay leaves
- ½ teaspoon dried thyme
For Serving
- 12 ounces wide pasta like pappardelle
- Fresh chopped parsley
Instructions
- Prepare the beef. Cut the beef into four pieces and season it to taste with salt and pepper.
- Sear the beef. Heat the olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides, then remove it onto a plate. Meanwhile, preheat your oven to 350˚F.
- Sauté the veggies. In the same Dutch oven, add carrots, celery, and onions. Cook, stirring over medium-high heat for 5 minutes.
- Add garlic and tomato paste. Add the garlic and cook for 30 seconds or until fragrant. Add tomato paste and cook for 30 seconds.
- Deglaze the pan. Pour the beef broth gradually into the Dutch oven and stir to lift any browned bits from the bottom of the pan.
- Add tomatoes. Add the can of chopped tomatoes and water. Stir well to combine. Bring to a simmer and cook for 10 minutes.
- Add herbs. Add the bay leaves and thyme. Season it all with salt and pepper to taste.
- Cook in the oven. Cover the beef ragu with a lid and pop it in the oven for 2½-3 hours or until tender.
- Shred and continue to cook on the stovetop. Remove it from the oven. Then, remove the beef from the pot and shred it with two forks. Place the shredded beef back into the pot and simmer on the stove over medium heat for 30 minutes.
- Boil the pasta. While the ragu is cooking, cook the pasta according to the directions on the package.
- Put it all together. Toss freshly cooked pasta with the ragu and garnish with chopped parsley before serving.
Nutrition
Serving: 1.5cups | Calories: 574kcal | Carbohydrates: 49g | Protein: 40g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 474mg | Potassium: 1130mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3650IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 6mg
