Beef Ragu
User Reviews
5
Beef Ragu
Description
The recipe starts by searing bite-sized chuck roast pieces seasoned with salt and pepper to develop a flavorful browned crust. Sautéed onions and garlic add aromatics, while deglazing the pan with red wine introduces acidity and depth. The meat returns to the pot alongside crushed tomatoes, tomato paste, fresh thyme sprigs, and bay leaves, and the mixture simmers gently for about 2 hours until the beef becomes tender and the sauce thickens.
The resulting ragu combines the beef's richness with the bright tomato base, accented by herbs that infuse freshness and complexity. Pappardelle pasta, known for its broad ribbons, provides a sturdy base to hold the hearty sauce. A finishing sprinkle of Parmesan cheese adds a sharp, salty contrast to the tender meat and tomato flavors.
This ragu is versatile and can be served with other pasta types if desired. Substituting beef broth for wine is possible for milder flavor or dietary preferences. It stores well in the refrigerator for up to six days or can be frozen for long-term storage, making it suitable for meal planning.
Ingredients
- 2 Tablespoon olive oil
- 2 pounds chuck roast cut into 2-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 onion chopped, medium
- 5 cloves garlic minced
- 1 cup red wine dry
- 28 ounces crushed tomatoes canned
- 2 Tablespoons tomato paste
- 4 thyme sprigs, fresh
- 2 bay leaf
- 16 ounces pappardelle cooked per directions
- ¼ cup Parmesan Cheese grated
Instructions
- In a large Dutch oven heat oil over medium-high heat. Season the roast with salt and pepper and add it to the pan. Sear all the sides of the roast. Transfer the meat to a plate.
- Add the onions and garlic to the Dutch oven and sauté until the onions are softened. Add the red wine to the pot and deglaze by cooking for one minute
- Add the meat, crushed tomatoes, tomato paste, thyme, and bay leaves to the pot. Bring the mixture up to a simmer. Cover the pot and reduce the heat to low. Allow the beef to simmer for 2 hours or until the meat is tender.
- Serve over the pasta and top with parmesan cheese.
Notes
- Store prepared beef ragu in the refrigerator for up to six days in an airtight container.
- Freeze leftover ragu in airtight portions for up to six months to maintain flavor and texture.
- Alternate pasta choices can be used if pappardelle is not available or preferred.
- If avoiding alcohol, replace red wine with beef broth; cooking will remove most alcohol content.
- Use dry red wines such as merlot, pinot noir, or cabernet sauvignon rather than cooking wines for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 899mg | 37% |
| Potassium | 883mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 122mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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