Beef Ragu with Pappardelle

Try this recipe on a slow day! Just simmer all day until the meat is falling apart. Serve over pappardelle for a seriously delicious meal!!

By Leslie Carney

@lemongrovelane

May 23, 2023

Beef Ragu with Pappardelle

By Leslie Carney

Ingredients

2

tablespoons avocado or coconut oil
2

1/2 to 3 pound chuck roast
4

cloves of crushed garlic
14

ounces of beef or bone broth
2

tablespoons tomato paste
1

28 ounce can crushed tomatoes
14

ounce canned diced tomatoes
1/4

one half teaspoon red pepper flakes
1/2

cup gratsi red
1

medium onion, diced
Spaghetti or pappardelle noodles cooked according to manufacturer’s instructions
parmesan cheese, optional, for topping

Instructions

TOTAL TIME

45 Minutes Preparation

6 servings

STEP 1

Salt and pepper your chuck roast liberally.

STEP 2

Heat oil in large Dutch oven over medium heat.

STEP 3

Add beef to the pot and allow to sear on each side for about 4 to 6 minutes or until browned.

STEP 4

Add diced onion and sauté until translucent.

STEP 5

Add the garlic and cook for about another minute. Add tomato paste and stir again.

STEP 6

Remove the meat. Deglaze a pan with wine. Add crushed tomatoes, diced tomatoes, fresh thyme, and red pepper flakes.

STEP 7

Add chuck roast back into Dutch oven and then add your beef or bone broth.

STEP 8

Allow this sauce to simmer on the lowest setting for 3 to 6 hours or until the beef is falling apart. I cut my meat up into four pieces about midway through to get the process going a little faster.

STEP 9

Shred the beef and allow to simmer a few more minutes when done. Season with salt and pepper to taste. Remove any excess fat.

STEP 10

Serve over pasta of choice. Parmesan cheese, and parsley is optional !

The market

Beef Ragu with Pappardelle

Beef Ragu with Pappardelle