Beef Ragu

Course: Dinner

Cuisine: Italian

Prep Time: 20

Cook Time: 3 20

Total Time: 3 40

Servings: people

Calories: 672kcal

Author: Becky Hardin

Cozy, comforting and packed with flavor, this Beef Ragu is so satisfying! Chuck roast cooked low and slow in a rich tomato and red wine sauce - pure joy!

Print Recipe

Equipment

Dutch Oven

Ingredients

3 pounds beef chuck roast cut into large pieces
Salt and pepper to taste
3 tablespoons olive oil divided
1 onion chopped
2 ribs celery chopped
2 carrots chopped
4 cloves garlic minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
1 cup red wine (see note)
1 cup low sodium beef broth
28 ounces crushed tomatoes (1 can)
1 pound cooked pappardelle pasta for serving (1 box)
Fresh chopped parsley optional, for garnish
Grated Parmesan cheese optional, for garnish

Instructions

Season the beef generously with salt and pepper.
3 pounds beef chuck roast, Salt and pepper
Heat 2 tablespoons of olive oil in a Dutch oven set over medium-high heat.
3 tablespoons olive oil
Sear the beef for a few minutes on each side to create a brown crust on the outside of each piece. Set aside on a plate.
Pour the remaining 1 tablespoon of oil in the same pot.
Add in the onion, celery, and carrots. Sprinkle with salt and cook until softened, about 5-6 minutes.
1 onion, 2 ribs celery, 2 carrots
Add in the garlic, thyme, rosemary, and bay leaves and cook for another minute.
4 cloves garlic, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 2 bay leaves
Pour in the red wine. Use a wooden spoon to scrape up the brown bits from the bottom of the pan.
1 cup red wine
Add in the beef broth and crushed tomatoes.
1 cup low sodium beef broth, 28 ounces crushed tomatoes
Bring everything to a boil. Then, reduce to a simmer.
Cover the pot, and cook for 2½-4 hours, until the beef can be easily shredded with a fork.
Remove the bay leaves and beef from the pot.
Shred the beef. Then, return it to the pot and stir it into the sauce and pan juices.
Let the beef simmer for about 20 minutes to let the flavors deepen.
Serve the beef ragu over cooked pappardelle pasta.
1 pound cooked pappardelle pasta
Finish with a sprinkle of chopped parsley and Parmesan cheese, if desired.
Fresh chopped parsley, Grated Parmesan cheese

Video

Notes

Wine: For the wine, choose a Merlot, Pinot Noir, Chianti, or lighter Cabernet.
You can also use beef brisket, beef shanks, or beef short rib in this recipe.
If you can't find pappardelle, use tagliatelle or fettuccini instead.
For the best tasting ragu, prepare the recipe 1 day in advance and let the flavors develop in the refrigerator overnight.
Nutritional information does not include optional ingredients.

Storage: Store beef ragu in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.

Nutrition