Beef Ragu

My Beef Ragu recipe cooks for hours until the beef is incredibly tender and flavorful. Serve it with pappardelle pasta for a hearty and impressive dinner!

My version is rich, thick, hearty, and warm-you-straight-down-to-your-toes satisfying. It is *perfect* cold weather comfort food, and takes only 30 minutes to prep before going in the oven. You’ll love how tender the meat gets after cooking for hours.

Ingredients:

3 lb (1.4 kg) chuck roast patted dry and cut into fist-sized pieces

1 teaspoon table salt

1 teaspoon ground black pepper

2 Tablespoons extra virgin olive oil

1 Tablespoon butter salted or unsalted

2 (154 g) carrots chopped (about 1 heaping cup)

2 (112 g) celery stalks chopped (about 1 cup)

1 (185 g) medium yellow onion diced (about 1 ½ cup)

1 ½ Tablespoons minced garlic about 5-6 cloves

3 Tablespoons tomato paste

⅓ cup (78 ml) red wine vinegar may substitute a dry red wine

2 cups beef broth may substitute chicken broth or chicken stock

¼ cup (60 ml) water

28 oz (794 g) crushed tomatoes

¼ teaspoon crushed red pepper optional

2-3 fresh thyme springs or 1 teaspoon dried thyme

2 dried bay leaves

For Serving

12 oz-1 lb (375-500 g) Pappardelle or preferred pasta for serving

Parmesan cheese for serving