Name: Beef Ragù
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 2 1/2-3 pounds chuck roast (cut into large chunks); Kosher salt, to taste; black pepper, to taste; 2-3 tablespoons high heat oil (such as avocado); 1 large brown onion (finely diced, about 1 1/2 cups); 2 large carrots (finely diced, about 1 cup); 2 stalks celery (finely diced, about 1 cup); 4 cloves garlic (minced or crushed, about 2 tablespoons); 3 tablespoons tomato paste; 1 cup dry red wine; 1 (28 ounce) can crushed tomatoes; 2 cups beef broth; 4 sprigs fresh thyme (or 1 teaspoon dried); 1 bay leaf; Parmigiano Reggiano rind (optional); 1 pound Pappardelle pasta

Description

This Beef Ragù is packed with flavor from tender chuck roast, fresh vegetables, and aromatic spices. Perfect for a comforting homemade meal, it’s easy to prepare and will have everyone asking for seconds!

Ingredients

Scale

2 1/2–3 pounds chuck roast (cut into large chunks)
Kosher salt, to taste
black pepper, to taste
2–3 tablespoons high heat oil (such as avocado)
1 large brown onion (finely diced, about 1 1/2 cups)
2 large carrots (finely diced, about 1 cup)
2 stalks celery (finely diced, about 1 cup)
4 cloves garlic (minced or crushed, about 2 tablespoons)
3 tablespoons tomato paste
1 cup dry red wine
1 (28 ounce) can crushed tomatoes
2 cups beef broth
4 sprigs fresh thyme (or 1 teaspoon dried)
1 bay leaf
Parmigiano Reggiano rind (optional)
1 pound Pappardelle pasta

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Instructions

Season the chuck roast with kosher salt and black pepper.
Heat oil in a Dutch oven and sear the beef on all sides until browned. Remove and set aside.
In the same pot, add onion, carrots, and celery. Cook until soft, about 12-15 minutes.
Stir in tomato paste and cook for 2-3 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Pour in red wine and deglaze the pot, simmering until reduced by half.
Return beef to the pot, add crushed tomatoes, thyme, bay leaf, and beef broth to barely cover the meat.
Bring to a simmer, cover, and cook on low heat for 2½–3½ hours until the beef shreds easily.
Remove bay leaf and herb stems, shred the beef, and stir it into the sauce.
Let the ragù rest for 15-30 minutes to deepen flavors.
Cook Pappardelle pasta until nearly al dente, then combine with the ragù, adding pasta water if needed.

Notes

For best flavor, allow the ragù to sit before serving.
Use high-quality red wine for a richer sauce.
The Parmigiano Reggiano rind adds depth to the flavor if included.

Nutrition

Serving Size: 1 cup
Calories: 743
Sugar: 6g
Sodium: 850mg
Fat: 34g
Saturated Fat: 12g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 2g
Protein: 47g
Cholesterol: 120mg