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How to Make Beef Ragu - A Step-by-Step Guide

Beef Ragu is a classic Italian dish that embodies comfort and warmth, making it the perfect meal for a cozy night in. This hearty dish is full of rich and robust flavors that come together to create a mouthwatering sauce that perfectly complements the tender beef. The slow cooking process allows the flavors to meld together, resulting in a dish that is truly a labor of love.

Traditionally, Beef Ragu is made with a combination of beef, aromatic vegetables, tomatoes, and a variety of he...

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Ingredients

  • 2 tablespoons olive oil
  • 1 (2 pound) boneless beef chuck roast, cut into 2-inch cubes
  • 1 teaspoon ground black pepper
  • 3 teaspoons kosher salt, divided
  • 1 yellow onion, chopped
  • 6 cloves garlic, chopped
  • 2 tablespoons harissa (Optional)
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 (28 ounce) can crushed tomatoes
  • 1 bay leaf
  • 1 pound pappardelle pasta, cooked and drained
  • grated Parmesan cheese, for serving

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs
  • Total Time: 3 hrs 20 mins
  • Servings: 4

  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    935 cal.

    • Total Fat: 54g
    • Saturated Fat: 20g
    • Cholesterol: 164mg
    • Sodium: 1921mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 7g
    • Protein: 48g
    • Potassium: 1441mg

    Categories

    Italian recipes
    Slow cooker recipes
    Traditional recipes
    Pasta recipes
    Comfort food recipes