Description
This hearty beef ragu braises to tender, shreddable meat in a rich tomato and wine sauce, finished with herbs and served over pappardelle for a cozy, family-friendly Italian dinner.
Ingredients
Scale
Beef & Seasoning
- 3 pounds beef chuck roast, cut into large pieces
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
Vegetables & Aromatics
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
Liquid & Tomatoes
- 1 cup red wine (Merlot, Pinot Noir, Chianti, or lighter Cabernet)
- 1 cup low-sodium beef broth
- 28 ounces crushed tomatoes
Pasta & Finish
- 1 pound cooked pappardelle pasta, for serving
- Chopped fresh parsley, optional
- Freshly grated Parmesan cheese, optional
Instructions
- Prepare and season the beef. Generously season the beef with salt and pepper to taste before searing for a deep, caramelized crust.
- Sear the beef. In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat and sear the beef on all sides until a rich brown crust forms. Remove beef and set aside on a plate.
- Sauté the vegetables. Add the remaining 1 tablespoon of olive oil to the pot. Stir in the onion, celery, and carrot with a pinch of salt, cooking until softened, about 5–6 minutes.
- Aromatics go in. Add garlic, thyme, rosemary, and bay leaves; cook for another minute to release their aroma.
- Deglaze with wine. Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot, incorporating them into the sauce.
- Add liquids and beef. Stir in the beef broth and crushed tomatoes, then return the seared beef to the pot.
- Braise. Bring everything to a boil, then reduce to a simmer. Cover and cook for 2½–4 hours, until the beef is tender and can be shredded easily with a fork.
- Shred and rejoin. Remove bay leaves and the beef from the pot. Shred the beef and return it to the sauce, stirring to combine. Simmer uncovered for about 20 minutes to deepen the flavors.
- Finish and serve. Serve the beef ragu over cooked pappardelle pasta. Garnish with chopped parsley and Parmesan cheese if desired.
Notes
- For best flavor, make the sauce a day ahead and refrigerate to develop the flavors overnight.
- You can substitute brisket, shanks, or short ribs for the chuck.
- Nutrition information provided is for the prepared dish with optional garnishes omitted.
- Prep Time: 20 minutes
- Cook Time: 3 hours 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: beef ragu, pasta sauce, braised beef, pappardelle, Italian, hearty sauce, family dinner
