Slow-cooked Italian Beef Ragu
Slow-cooked Italian Beef Ragu
Ingredients
For the Ragu
- 2 pounds boneless beef chuck roast, cut into 2-inch cubes
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 1/2 cups dry red wine, such as Chianti or Merlot
- 28 ounces crushed tomatoes, canned
- 2 cups beef broth
- 2 bay leaves
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 Parmesan rind, optional, for flavor
For Serving
- 1 pound pappardelle pasta
- 1/2 cup Parmesan cheese, grated, for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast cubes dry with paper towels and season generously with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef cubes on all sides until deeply browned. Do not overcrowd the pot. Remove browned beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 9 min
- 4
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook until the wine has reduced by about half, approximately 5 minutes.
⏱️ 5 min
- 6
Return the browned beef to the pot. Stir in the crushed tomatoes, beef broth, bay leaves, fresh rosemary sprigs, fresh thyme sprigs, and the optional Parmesan rind. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 7
Cover the Dutch oven tightly and transfer it to a preheated oven. Cook for 3 to 3 1/2 hours, or until the beef is incredibly tender and easily shreds with a fork.
⏱️ 180 min•🌡️ 325
- 8
Carefully remove the pot from the oven. Discard the bay leaves, rosemary sprigs, thyme sprigs, and Parmesan rind. Using two forks, shred the beef directly in the pot, stirring it into the rich ragu sauce.
⏱️ 5 min
- 9
While the ragu finishes, cook the pappardelle pasta according to package directions until al dente. Drain well.
⏱️ 10 min
- 10
Serve the slow-cooked Italian beef ragu generously over the hot pappardelle pasta. Garnish with freshly grated Parmesan cheese and chopped fresh parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Slow-cooked Italian Beef Ragu
Ingredients
For the Ragu
- 2 pounds boneless beef chuck roast, cut into 2-inch cubes
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 1/2 cups dry red wine, such as Chianti or Merlot
- 28 ounces crushed tomatoes, canned
- 2 cups beef broth
- 2 bay leaves
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 Parmesan rind, optional, for flavor
For Serving
- 1 pound pappardelle pasta
- 1/2 cup Parmesan cheese, grated, for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast cubes dry with paper towels and season generously with kosher salt and freshly ground black pepper.
⏱️ 5 min - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef cubes on all sides until deeply browned. Do not overcrowd the pot. Remove browned beef to a plate and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 9 min - 4
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook until the wine has reduced by about half, approximately 5 minutes.
⏱️ 5 min - 6
Return the browned beef to the pot. Stir in the crushed tomatoes, beef broth, bay leaves, fresh rosemary sprigs, fresh thyme sprigs, and the optional Parmesan rind. Bring the mixture to a gentle simmer.
⏱️ 3 min - 7
Cover the Dutch oven tightly and transfer it to a preheated oven. Cook for 3 to 3 1/2 hours, or until the beef is incredibly tender and easily shreds with a fork.
⏱️ 180 min•🌡️ 325 - 8
Carefully remove the pot from the oven. Discard the bay leaves, rosemary sprigs, thyme sprigs, and Parmesan rind. Using two forks, shred the beef directly in the pot, stirring it into the rich ragu sauce.
⏱️ 5 min - 9
While the ragu finishes, cook the pappardelle pasta according to package directions until al dente. Drain well.
⏱️ 10 min - 10
Serve the slow-cooked Italian beef ragu generously over the hot pappardelle pasta. Garnish with freshly grated Parmesan cheese and chopped fresh parsley before serving.
⏱️ 2 min