Beef Ragu
Persons
8
Ingredients
- 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
Instructions
- Roughly dice celery, carrot, onion, and garlic
- 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
- 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 .
- 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.