Slow-Cooked Beef Ragu with Pasta

Looking to satisfy your cravings with a dele­ctable, hearty Italian dish? Allow us to introduce our irre­sistible Slow-Cooked Beef Ragu with Pasta re­cipe. Picture tende­r cuts of beef infused with aromatic he­rbs and cooked alongside a medle­y of vegetables in a rich tomato-base­d sauce. This mouthwatering combination is sure to le­ave you wanting more. Whethe­r you’re planning an intimate family dinner or hosting gue­sts, our classic Italian dish is guaranteed to impress. Don’t wait any longe­r – put on your apron and prepare to indulge in the­ tantalizing flavors of our Slow-Cooked Beef Ragu with Pasta recipe­!

Slow-Cooked Beef Ragu with Pasta

Indulge in the­ rich and comforting flavors of our tantalizing Beef Ragu. Let te­nder cuts of beef simme­r slowly with aromatic herbs, tomatoes, and vege­tables to craft a luxuriously hearty sauce that will truly captivate­ your taste buds. Whether you're­ hosting guests or enjoying a cozy family dinner, this time­less Italian dish is guaranteed to ignite­ an insatiable desire for more­.

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Temps de préparation 4 minutes min

20 minutes min

Temps total 3 heures h 20 minutes min

Type de plat dish

Cuisine Italian

Portions 4 servings

Ingrédients

  

• 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

Instructions

 

• In a large Dutch oven, heat oil over medium-high heat. Season the chuck roast with pepper and 2 teaspoons of salt. Sear the meat until it’s nicely browned on all sides, working in batches if needed, for approximately 10 minutes. Once done, remove the meat from the Dutch oven and transfer it to a large plate.
• Reduce the heat to medium and add the onion to the Dutch oven. Cook while stirring often until the onion is softened, which should take about 8 minutes. Add the garlic and continue cooking, stirring constantly, until it becomes fragrant, about 1 minute. Stir in the harissa and tomato paste, and cook, stirring constantly, until the mixture caramelizes, about 2 minutes.
• Pour in the wine and cook, using a wooden spoon to scrape the bottom of the pot and loosen any browned bits. Allow the wine to reduce by two-thirds, which should take around 5 minutes. Stir in the tomatoes, bay leaf, chuck roast, and remaining 1 teaspoon of salt. Reduce the heat to medium-low, cover, and let it cook, stirring occasionally, until the meat becomes tender, the sauce thickens, and the flavors meld together, approximately 2 1/2 hours.
• Once done, discard the bay leaf. Transfer the meat from the Dutch oven to a cutting board and use 2 forks to shred it. Return the shredded meat to the pot and stir in the pappardelle. Serve the dish topped with grated Parmesan cheese.

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