Recipe By 27184756
Published Sep 14th
Beef Ragu
Prep 20m Cook 180m Additional - Ready In 200m
Servings 4 Calories 935 kcal

This Italian-inspired beef ragu recipe also uses harissa paste to impart big flavor, making it the perfect sauce to top pasta with.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 1 (2 pound) boneless beef chuck roast, cut into 2-inch cubes
  • 1 teaspoon ground black pepper
  • 3 teaspoons kosher salt, divided
  • 1 yellow onion, chopped
  • 6 cloves garlic, chopped
  • 2 tablespoons harissa
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 (28 ounce) can crushed tomatoes
  • 1 bay leaf
  • 1 pound pappardelle pasta, cooked and drained
  • grated Parmesan cheese, for serving

Cooking Directions

  1. 1 Heat oil in a large Dutch oven over medium-high. Season chuck roast with pepper and 2 teaspoons salt. Sear meat until browned on every side, working in batches if necessary, about 10 minutes. Remove from Dutch oven and transfer to a large plate.
  2. 2 Reduce heat to medium and stir in onion. Cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in harissa and tomato paste; cook, stirring constantly, until caramelized, about 2 minutes.
  3. 3 Pour in wine and cook, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, until reduced by two thirds, about 5 minutes. Stir in tomatoes, bay leaf, chuck roast, and remaining 1 teaspoon salt. Reduce heat to medium-low and cover. Cook, stirring occasionally, until meat is tender, sauce has thickened, and flavors meld, about 2 1/2 hours.
  4. 4 Remove and discard bay leaf. Transfer meat from Dutch oven to a cutting board and shred using 2 forks. Return meat to pot and stir in pappardelle. Top with grated Parmesan cheese.

Nutrition Facts

  • Calories 935 kcal
  • Carbohydrate 54 g
  • Cholesterol 164 mg
  • Fiber 7 g
  • Protein 48 g
  • Saturated Fat 20 g
  • Sodium 1921 mg
  • Fat 54 g
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