Beef ragu has become one of our favorite meals. It’s warm, comforting, filling, low maintenance, and can feed an army (which I often have in my home). I prefer to serve my beef ragu over pasta with parsley and parmesan, though I’m not picky about the type of pasta as long as it holds the sauce well.
To make the process easier there are a few things I like to do.
I cut the chuck roast into quarters to sear more sides and make sure it is evenly dispersed in the sauce while cooking. Shredding will come after, when it’s cooked through and fork tender.
I also save all rubber bands from my produce when shopping and clean them. When I have a stew dish like this I can take a clean rubber band and use it to make an easy boquet garni. Meaning I tie all my herbs together with the rubber band, rather than cheesecloth. Then I can throw the whole thing into the stew and it’s easy to fish out at the end. I won’t have to dig through and find each rosemary or thyme stem, and neither will my guests.
Prep: 20 minutes
Cook: 3.5 hours
Serve: 6-8 people
- 4lb Chuck roast
- 2tbsp Olive oil
- 1 Sweet onion
- 4 Garlic cloves, minced
- 2 Carrots
- 2 Celery sticks
- 1 Orange bell pepper
- 1tbsp Flour
- 2tbsp Tomato paste
- 1/4c Balsamic vinegar
- 2c. Red wine ( Merlot or Chianti are great)
- 1, 28oz can Crushed tomatoes, with herbs
- 2c. Beef stock
- 2 sprigs Rosemary
- 1 sprig Sage
- 5 sprigs Thyme
- 1/2tsp Crushed red pepper
- 1lb or more Dry pasta
- Parsley to serve
- Parmesan to serve
- Dice the onion, celery, carrot, and bell pepper. Set aside. Mince garlic, set aside. Create a bouquet garni with the herbs and a clean rubber band.
- In a large pot over medium-high heat add 1tbsp of the olive oil.
- Generously season the chuck roast with salt and pepper, sear on all sides in the olive oil. Remove the beef from the pot and set aside.
- In the same pot, add the other tablespoon of olive oil and sweat the onions, carrots, celery, and bell pepper.
- Once the vegetables have softened, add the garlic and cook until fragrant.
- Add the flour and tomato paste to the vegetables and mix well.
- Add the red wine and reduce by 1/2.
- Preheat the oven to 325°.
- Add the balsamic vinegar, beef stock, bouquet garni, and crushed tomatoes.
- Bring to a simmer, add the chuck roast to the pot, and cover.
- Move the pot to the oven for 3 hours, or until the beef shreds easily.
- Serve over cooked pasta* and top with parsley and parmesan cheese.
*Cook the pasta to al dente, then drain and simmer with the ragu sauce in a sauce pan before serving.