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