Spicy Beef Ragu with Pasta
Spicy Beef Ragu with Pasta
Ingredients
For the Ragu
- 2 pounds chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can
- 14.5 ounces diced tomatoes, 1 can, undrained
- 2 cups beef broth
- 1/2 cup red wine, dry, such as Cabernet Sauvignon or Merlot
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 12 ounces pappardelle or fettuccine pasta
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chuck roast cubes dry with paper towels and season generously with salt and black pepper.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Remove the browned beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
⏱️ 3 min
- 5
Return the browned beef to the pot. Stir in the crushed tomatoes, diced tomatoes (with their liquid), beef broth, dried oregano, dried basil, and bay leaf. Bring the mixture to a simmer.
⏱️ 5 min
- 6
Once simmering, reduce the heat to low, cover the pot, and cook for at least 2 1/2 to 3 hours, or until the beef is fork-tender and easily shreds. Stir occasionally to prevent sticking.
⏱️ 180 min
- 7
Remove the bay leaf. Using two forks, shred the beef directly in the pot, breaking it into smaller pieces. Stir the shredded beef back into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 5 min
- 8
While the ragu finishes, cook the pasta according to package directions in a large pot of salted boiling water until al dente.
⏱️ 10 min
- 9
Drain the pasta and add it directly to the ragu, tossing to coat. Alternatively, serve the ragu over individual portions of pasta.
⏱️ 2 min
- 10
Serve hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Beef Ragu with Pasta
For the Ragu
- 2 pounds chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can
- 14.5 ounces diced tomatoes, 1 can, undrained
- 2 cups beef broth
- 1/2 cup red wine, dry, such as Cabernet Sauvignon or Merlot
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 12 ounces pappardelle or fettuccine pasta
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chuck roast cubes dry with paper towels and season generously with salt and black pepper.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Remove the browned beef to a plate and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
⏱️ 3 min - 5
Return the browned beef to the pot. Stir in the crushed tomatoes, diced tomatoes (with their liquid), beef broth, dried oregano, dried basil, and bay leaf. Bring the mixture to a simmer.
⏱️ 5 min - 6
Once simmering, reduce the heat to low, cover the pot, and cook for at least 2 1/2 to 3 hours, or until the beef is fork-tender and easily shreds. Stir occasionally to prevent sticking.
⏱️ 180 min - 7
Remove the bay leaf. Using two forks, shred the beef directly in the pot, breaking it into smaller pieces. Stir the shredded beef back into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 5 min - 8
While the ragu finishes, cook the pasta according to package directions in a large pot of salted boiling water until al dente.
⏱️ 10 min - 9
Drain the pasta and add it directly to the ragu, tossing to coat. Alternatively, serve the ragu over individual portions of pasta.
⏱️ 2 min - 10
Serve hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
⏱️ 2 min