Description
To understand why this dish is so incredibly special, it helps to break down exactly what it is. A ragu is a meat-based sauce that is traditionally cooked over a long period over low heat. Unlike a standard bolognese, which typically utilizes ground meat, this premium version utilizes large cuts of beef that break down into delicate, tender shreds during the extended cooking process.
Ingredients
Scale
For the Ragù
- 2 lb (900 g) beef chuck roast, cut into large chunks
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup (240 ml) dry red wine (such as Cabernet Sauvignon or Chianti)
- 1 can (28 oz/800 g) crushed tomatoes
- 2 cups (480 ml) beef stock
- 2 tsp Worcestershire sauce (optional)
- 2 bay leaves
- 2 sprigs fresh rosemary
- 3–4 sprigs fresh thyme
- 1 tsp dried oregano
- Pinch of red pepper flakes (optional)
For the Pasta
- 1 lb (450 g) pappardelle pasta
- 2 tbsp butter
- ½ cup grated Parmesan cheese, plus extra for serving
- Chopped fresh parsley or basil
Instructions
1. Brown the Beef
- Pat the beef dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Brown the beef on all sides, about 3–4 minutes per side.
- Remove and set aside.
2. Build the Flavor Base
- Reduce heat to medium.
- Add onion, carrots, and celery.
- Cook for 8–10 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add tomato paste and cook for another 2 minutes.
3. Deglaze
- Pour in the red wine.
- Scrape up all the browned bits from the bottom.
- Simmer for 5–7 minutes until reduced by about half.
4. Slow Cook
Add:
- Crushed tomatoes
- Beef stock
- Worcestershire sauce
- Bay leaves
- Rosemary
- Thyme
- Oregano
Notes
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow-Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 680 kcal
Keywords: shredded beef ragu pasta, braised beef ragout with pappardelle, slow-simmered Italian beef sauce