BEEF RAGU

Beef Ragu image

Provided by Beth Pierce

Categories Beef

Time 3h20m

Number Of Ingredients 17

3 lb chuck roast
2 Tbsp vegetable oil
1 medium onion finely chopped
2 large carrots peeled and finely chopped
2 clove garlic minced
1 c dry red wine (i use a blend)
1 can(s) crushed tomatoes
1 c low sodium beef broth
2 Tbsp tomato paste
1/2 tsp dried thyme
1/4 tsp crushed red pepper
1/4 tsp fresh ground black pepper
2 bay leaves
16 oz pappardelle pasta
parmesan cheese (optional)
fresh thyme (optional)
chopped fresh basil (optional)

Steps:

1. Cut your chuck roast in quarters. Season with salt and pepper. Heat 1 tablespoon oil in a Dutch oven or heavy stock pot over medium heat. Brown the roast on all sides. Plate the browned meat.
2. Heat 1 tablespoon of oil over medium heat in same pan. Add the onions, carrots, and celery and cook until tender. Reduce the heat and add the garlic; cooking for 1 minute. Add the red wine and gently scrap the bottom of the pan to deglaze.
3. Add the crushed tomatoes, beef broth, tomato paste, dried thyme, crushed red pepper, black pepper, bay leaves and browned beef back to the pan. Cover and simmer for 2 - 2 1/2 hours or until the chuck roast is tender enough to shred with two forks.
4. Shred the beef removing any fat, gristle and cartilage and return to the pot to simmer. Meanwhile bring a large pot of water to a boil and cook the pasta according to package instructions. Drain well and combine with the beef ragu. If desired sprinkle with shredded Parmesan cheese and top with fresh thyme and basil.