Description
Slow-cooked, rich, and savory — tender beef simmered in a hearty tomato-wine sauce served over silky pasta ribbons for a true Italian comfort meal.
Ingredients
Scale
- 2 lbs beef chuck roast (cut into large chunks)
- 1 onion, finely diced
- 2 cups crushed tomatoes
- 1 cup red wine
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
- Pappardelle or tagliatelle pasta for serving
- Fresh parsley and Parmesan for garnish
Instructions
- Heat olive oil in a large pot and sear beef chunks until browned on all sides; remove and set aside.
- In the same pot, sauté onion, carrots, celery, and garlic until softened.
- Stir in tomato paste, then deglaze with red wine, scraping up browned bits.
- Add crushed tomatoes, seasoning, salt, and pepper. Return beef to the pot.
- Cover and simmer on low heat for 2½–3 hours until beef is fork-tender.
- Shred beef in the sauce, mix well, and simmer another 10 minutes.
- Serve generously over pappardelle, topped with Parmesan and parsley.
Notes
- For a richer flavor, use a full-bodied red wine.
- Allow the ragu to cool completely before storing in the refrigerator for up to 3 days.
- This dish can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2.5-3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg