Beef Ragu

Beef Ragu

8 Servings

Beef Ragu


  • Ingredients
  • 1 beef chuck roast (3 – 4 lbs.)
  • 3 stalk celery
  • 1 medium carrot
  • 1 medium onion
  • 7 clove garlic
  • 1 tbsp. olive oil
  • ¼ c. tomato paste
  • 1 can whole tomatoes
  • 1 c. dry red wine
  • 2 sprig fresh rosemary
  • 1 lb. pappardelle
  • Grated Parmesan cheese
  • Finely chopped fresh parsley


  1. Roughly dice celery, carrot, onion, and garlic
  2. In large cast iron Dutch oven, heat oil on medium-high until hot. Sprinkle beef all over with salt and pepper. Add beef to skillet; cook 6 to 8 minutes or until browned on all sides, turning occasionally. Remove
  3. To same skillet, add vegetable mixture and salt. Reduce heat to medium. Cook 5 minutes, stirring occasionally. Add tomato paste; cook 1 minute, stirring. Crush tomatoes with your hands, add wine and stir together. Cook 2 minutes, stirring and scraping up browned bits. Add back the beef. Add rosemary. Cover and place in an 350 degree oven and cook for 3 hours .
  4. Transfer beef to cutting board. Skim and discard fat from cooking liquid. Remove and discard chunks of fat from beef. Shred beef into bite-size chunks and return to cooking liquid. Serve tossed with pappardelle; garnish with parsley and Parmesan, if desired.
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