Description
Beef Ragu is a rich and hearty Italian slow-cooked sauce featuring tender chunks of beef simmered with tomatoes, aromatic onions, garlic, and harissa for a mild spicy kick. Served over pappardelle pasta and topped with grated Parmesan, this comforting dish melds deep flavors perfect for a satisfying dinner.
Ingredients
Meat and Seasoning
- 2 tablespoons olive oil
- 1 (2 pound) boneless beef chuck roast, cut into 2-inch cubes
- 1 teaspoon ground black pepper
- 3 teaspoons kosher salt, divided
Vegetables and Flavorings
- 1 yellow onion, chopped
- 6 cloves garlic, chopped
- 2 tablespoons harissa (Optional)
- 2 tablespoons tomato paste
- 1 (28 ounce) can crushed tomatoes
- 1 bay leaf
Liquids and Pasta
- 1 cup dry red wine
- 1 pound pappardelle pasta, cooked and drained
To Serve
- grated Parmesan cheese
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast cubes with ground black pepper and 2 teaspoons of kosher salt. Sear the meat in batches until browned on all sides, about 10 minutes total. Remove browned beef and set aside.
- Sauté Aromatics: Reduce heat to medium and add chopped onion to the Dutch oven. Cook, stirring often, until softened, about 8 minutes. Stir in chopped garlic and cook for 1 minute until fragrant.
- Add Harissa and Tomato Paste: Mix in harissa and tomato paste, cooking while stirring constantly to caramelize them, about 2 minutes.
- Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Cook until wine is reduced by two thirds, approximately 5 minutes.
- Combine Ingredients and Simmer: Stir in crushed tomatoes, bay leaf, the browned beef, and remaining 1 teaspoon salt. Reduce heat to medium-low, cover, and simmer gently for 2 1/2 hours, stirring occasionally, until the meat is very tender, sauce thickens, and flavors meld thoroughly.
- Prepare the Pasta and Serve: Remove and discard the bay leaf. Transfer meat to a cutting board and shred using two forks. Return shredded meat to the sauce and stir in the cooked pappardelle pasta. Serve hot with grated Parmesan cheese on top.
Notes
- Harissa is optional; you can substitute with 1/2 teaspoon crushed red pepper, 1 teaspoon fennel seeds, or omit for a milder flavor.
- Adding rosemary sprigs while simmering enhances the aroma and depth of flavor.
- Use a heavy-bottomed pot like a Dutch oven to prevent burning and allow even cooking.
- For best results, brown the beef in batches to avoid overcrowding the pan.
- Leftovers keep well refrigerated for up to 3 days and taste great when reheated.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
