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.
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
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.