This Beef Ragu is a thick and hearty tomato based sauce that is filled with tender shredded beef, a little red wine, and herbs & spices. It is perfect served over pappardelle or tagliatelle pasta!
pasta - tagliatelle, pappardelle, mafaldine, or rigatoni
whole ricotta cheese *optional
shredded parmesan or romano cheese
Instructions
In a large heavy bottom pot, like a Le Crueset or Lodge cast iron pot, warm the olive oil over medium heat. Brown the chunks of beef on two sides. Then set the beef on clean plate.
2 tablespoon olive oil, 2 lb chuck roast
Lower heat to medium low, add the onions to the pot and sauté for about 10-15 minutes until they are softened.
1 large yellow or white onion, diced
Add the tomato paste, garlic, dried basil, fennel seeds, all spice and red pepper flakes. Warm through for about 2-3 minutes.
1 tablespoon tomato paste, 3 garlic cloves, chopped, 1 teaspoon dried basil, ½ teaspoon fennel seed, ½ teaspoon all spice, ¼ teaspoon red pepper flakes
Deglaze the pot by pouring in the cup of red wine. Scrape up any browned bits for the bottom of the pot.
1 cup good red wine
Add the canned tomatoes, water, sugar, bay leaf and balsamic. Give it a good stir and then add the beef back to the pot. Bring to a boil over medium high heat.
28 oz canned (good!!) crushed tomatoes in heavy puree, ½ cup water, 1 tablespoon sugar, 1 bay leaf, 2 teaspoon balsamic vinegar
Lower the heat to low and pop the lid on, simmer for 2.5 hours.
Remove the beef from the sauce and shred.
Skim any grease from the top of the sauce, then bring the sauce to a simmer over medium heat for 5-10 minutes to thicken slightly. Remove the bay leaf!
Add the shredded beef back to the sauce. Give it a good stir and then remove from the heat.
Serving
Boil the pasta to al dente, drain or just pull out of the cooking water. Toss the noodles in the ragu. Serve topped with a dollop of whole milk ricotta and a sprinkle of parmesan or Romano cheese.