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Beef Ragu
A rich, savory sauce made from slow-cooked beef, perfect for serving over wide pasta like pappardelle.
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Prep Time
20
minutes
mins
Cook Time
3
minutes
mins
Total Time
3
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
6
serving
Calories
650
kcal
Equipment
Dutch Oven
Measuring cups and spoons
Ingredients
3
lb.
chuck roast
cut into fist-sized pieces
1
tsp.
table salt
1
tsp.
ground black pepper
2
Tbsp.
extra virgin olive oil
1
Tbsp.
butter
salted or unsalted
2
medium
carrots
chopped
2
stalks
celery
chopped
1
medium
yellow onion
diced
1 ½
Tbsp.
minced garlic
about 5-6 cloves
3
Tbsp.
tomato paste
⅓
cup
red wine vinegar
2
cups
beef broth
¼
cup
water
28
oz.
crushed tomatoes
¼
tsp.
crushed red pepper
optional
2-3
sprigs
fresh thyme
or 1 tsp dried thyme
2
dried
bay leaves
12
oz.
pappardelle pasta
or preferred pasta
Parmesan cheese
for serving
Instructions
Preheat your oven to 350°F (165°C) and season beef with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove beef and set aside.
Reduce heat to medium and melt butter. Add carrots, celery, and onion, cooking until softened (3-5 minutes). Stir in garlic and cook for 30 seconds.
Add tomato paste and mix well. Pour in red wine vinegar to deglaze, scraping up brown bits. Cook until reduced by half.
Add beef broth, water, crushed tomatoes, and crushed red pepper if using. Stir and bring to a gentle simmer.
Return seared beef to the pot, add bay leaves and thyme, ensuring beef is submerged. Cover and transfer to the oven.
Cook for 3 hours or until beef is tender and easily shredded with a fork.
Remove beef, shred it, and return it to the pot. Adjust seasoning as needed.
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Notes
Store in an airtight container in the refrigerator for up to 5 days. Freeze for longer storage.
Keyword
Ragu