Beef Ragu with Pappardelle
Leslie's Kitchen
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
|
May 23, 2023
Instructions
TOTAL TIME
45 Minutes Preparation6 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 !