Beef Ragu
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Beef Ragu

1. Olive oil - 2 tablespoons
2. Boneless beef chuck roast, cut into 2-inch cubes - 1 (2 pound)
3. Ground black pepper - 1 teaspoon
4. Kosher salt, divided - 3 teaspoons
5. Yellow onion, chopped - 1
6. Garlic, chopped - 6 cloves
7. Harissa (Optional) - 2 tablespoons
8. Tomato paste - 2 tablespoons
9. Dry red wine - 1 cup
10. Crushed tomatoes - 1 (28 ounce) can
11. Bay leaf - 1
12. Pappardelle pasta, cooked and drained - 1 pound
13. Grated Parmesan cheese, for serving - 1 pound

How to cook deliciously - Beef Ragu

1. Stage

Heat oil in a large Dutch oven over medium-high. Season chuck roast with pepper and 2 teaspoons salt. Sear meat until browned on every side, working in batches if necessary, about 10 minutes. Remove from Dutch oven and transfer to a large plate.

2. Stage

Reduce heat to medium and stir in onion. Cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in harissa and tomato paste; cook, stirring constantly, until caramelized, about 2 minutes.

3. Stage

Pour in wine and cook, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, until reduced by two thirds, about 5 minutes. Stir in tomatoes, bay leaf, chuck roast, and remaining 1 teaspoon salt. Reduce heat to medium-low and cover. Cook, stirring occasionally, until meat is tender, sauce has thickened, and flavors meld, about 2 1/2 hours.

4. Stage

Remove and discard bay leaf. Transfer meat from Dutch oven to a cutting board and shred using 2 forks. Return meat to pot and stir in pappardelle. Top with grated Parmesan cheese.