Ingredients (~6 servings)
- 2 lbs beef chuck roast, cut into 4 equal pieces
- Kosher salt and pepper for seasoning
- 3 Tbsp olive oil
- 3/4 cup carrots, peeled and diced
- 1 large yellow onion, diced
- 3/4 cup celery, diced
- 1 Tbsp garlic, minced (~4-5 cloves)
- 1 can (6 oz) tomato paste
- 3/4 cup beef broth (or red wine)
- 2 sprigs fresh rosemary
- 3 sprigs sage
- ~8 sprigs fresh thyme
- 2 bay leaves
- 1 can (15 oz) crushed tomatoes
- 1 1/2 cups low sodium beef broth
- 1 lb pappardelle pasta
- 1/2 cup heavy cream
- 1/3 cup freshly grated parmesan
Season and Sear the Chuck Roast
Pat the beef dry with paper towels; season all sides generously with kosher salt and pepper.
Heat a large Dutch oven over medium-high heat and add 2 Tbsp olive oil. Once the oil shimmers, add the chuck roast pieces and sear on all sides for ~3-4 minutes per side.
You want a deep brown crust on each piece – don’t move them too early or they won’t develop proper color.
Transfer the seared meat to a plate. If you have drippings in the pan, drain all but 2 Tbsp; if there’s nothing left, add the remaining 1 Tbsp olive oil.
Build Your Soffritto Base
Reduce heat to medium and add the carrots, onion, and celery to the pot. Season with ~1 tsp each of salt and pepper.
Stir often and cook until the vegetables are deeply browned – this takes ~15 minutes and is where the flavor develops.
Once browned, add the minced garlic and cook for 1 minute more. Add the tomato paste and stir constantly for ~2 minutes until it darkens and becomes fragrant.
The tomato paste should lose its bright red color and turn deeper; this removes the raw taste.
Deglaze and Add Liquids
Pour in the 3/4 cup beef broth (or red wine) to deglaze the pan. Scrape up all the browned bits from the bottom – this is flavor gold.
Cook until the liquid is almost completely absorbed into the soffritto, ~3-4 minutes.
Using kitchen twine, tie the rosemary, sage, and thyme together in a bundle. Add this herb bundle to the pot along with the bay leaves, crushed tomatoes, 1 1/2 cups beef broth, and the seared beef pieces.
Simmer Until Fall-Apart Tender
Cover the pot and bring to a gentle simmer. Cook for 2 1/2 to 3 hours, stirring occasionally.
The beef is done when you can shred it easily with two forks – it should offer no resistance.
If the ragu starts looking dry during cooking, add a splash of water or more beef broth to keep it saucy.
Once the beef is tender, transfer the pieces to a cutting board and shred with two forks. Remove and discard the herb bundle and bay leaves, then return the shredded beef to the pot.
Finish the Sauce and Serve
Bring a large pot of water to boil. Add 1 Tbsp kosher salt and the pasta; cook until al dente according to package directions.
Before draining, reserve 1 cup of the starchy pasta water.
While the pasta cooks, bring the ragu back to a simmer and stir in the heavy cream and parmesan cheese.
Add the drained pasta directly to the ragu and toss until fully coated. If the sauce seems too thick, add splashes of the reserved pasta water until it coats the noodles properly.
Serve immediately with extra parmesan and fresh herbs if you like.
Shredded Beef Ragu
Ingredients
Ingredients (~6 servings)
- 2 lbs beef chuck roast cut into 4 equal pieces
- Kosher salt and pepper for seasoning
- 3 Tbsp olive oil
- 3/4 cup carrots peeled and diced
- 1 large yellow onion diced
- 3/4 cup celery diced
- 1 Tbsp garlic ~4-5 cloves, minced
- 1 can tomato paste 6 oz
- 3/4 cup beef broth or red wine
- 2 sprigs fresh rosemary
- 3 sprigs sage
- ~8 sprigs fresh thyme
- 2 bay leaves
- 1 can crushed tomatoes 15 oz
- 1 1/2 cups low sodium beef broth
- 1 lb pappardelle pasta
- 1/2 cup heavy cream
- 1/3 cup freshly grated parmesan
Instructions
- Pat beef dry and season generously with salt and pepper.
- Heat Dutch oven over medium-high heat with 2 Tbsp olive oil.
- Sear beef pieces 3-4 minutes per side until deeply browned, then transfer to a plate.
- Drain all but 2 Tbsp drippings from pot, or add remaining 1 Tbsp olive oil if needed.
- Reduce heat to medium and add carrots, onion, and celery with 1 tsp each salt and pepper.
- Cook vegetables 15 minutes, stirring often, until deeply browned.
- Add garlic and cook 1 minute, then add tomato paste and stir constantly for 2 minutes until darkened.
- Pour in 3/4 cup beef broth to deglaze, scraping up browned bits, and cook 3-4 minutes until mostly absorbed.
- Tie rosemary, sage, and thyme together with kitchen twine.
- Add herb bundle, bay leaves, crushed tomatoes, 1 1/2 cups beef broth, and seared beef to pot.
- Cover and simmer 2 1/2 to 3 hours, stirring occasionally, until beef shreds easily with forks.
- Transfer beef to cutting board and shred with two forks.
- Remove and discard herb bundle and bay leaves, then return shredded beef to pot.
- Bring large pot of salted water to boil and cook pasta until al dente, reserving 1 cup pasta water before draining.
- Bring ragu back to simmer and stir in heavy cream and parmesan.
- Add drained pasta to ragu and toss until coated, adding pasta water as needed for proper consistency.
- Serve immediately with extra parmesan.
