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beef ragu

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Delicious Beef Ragu is slowed cooked chuck roast, onions, carrots, celery, garlic, red wine, and crushed tomatoes all cooked down to perfection. Then this delicious seasoned beefy tomato sauce is served over pappardelle pasta. The end result is pure comfort food and a hearty meal that feeds the whole family. I just love my Dutch oven. It is by far my favorite kitchen vessel and the best way to braise and slow cook my favorite recipes in one pot. This recipe, hamburger stew, pork loin roast, and Irish Stew are just a few of my go to Dutch oven recipes.

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yield 6 serving(s)
prep time 20 Min
cook time 3 Hr
method Stove Top

Ingredients For beef ragu

  • 3 lb
    chuck roast
  • 2 Tbsp
    vegetable oil
  • 1 md
    onion finely chopped
  • 2 lg
    carrots peeled and finely chopped
  • 2 clove
    garlic minced
  • 1 c
    dry red wine (i use a blend)
  • 1 can
    crushed tomatoes
  • 1 c
    low sodium beef broth
  • 2 Tbsp
    tomato paste
  • 1/2 tsp
    dried thyme
  • 1/4 tsp
    crushed red pepper
  • 1/4 tsp
    fresh ground black pepper
  • 2
    bay leaves
  • 16 oz
    pappardelle pasta
  • parmesan cheese (optional)
  • fresh thyme (optional)
  • chopped fresh basil (optional)

How To Make beef ragu

  • 1
    Cut your chuck roast in quarters. Season with salt and pepper. Heat 1 tablespoon oil in a Dutch oven or heavy stock pot over medium heat. Brown the roast on all sides. Plate the browned meat.
  • 2
    Heat 1 tablespoon of oil over medium heat in same pan. Add the onions, carrots, and celery and cook until tender. Reduce the heat and add the garlic; cooking for 1 minute. Add the red wine and gently scrap the bottom of the pan to deglaze.
  • 3
    Add the crushed tomatoes, beef broth, tomato paste, dried thyme, crushed red pepper, black pepper, bay leaves and browned beef back to the pan. Cover and simmer for 2 – 2 1/2 hours or until the chuck roast is tender enough to shred with two forks.
  • 4
    Shred the beef removing any fat, gristle and cartilage and return to the pot to simmer. Meanwhile bring a large pot of water to a boil and cook the pasta according to package instructions. Drain well and combine with the beef ragu. If desired sprinkle with shredded Parmesan cheese and top with fresh thyme and basil.
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