Description
A warm and comforting slow-cooked beef ragu that pairs beautifully with pasta.
Ingredients
- 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed and cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 2 large carrots, peeled and finely chopped (about 1 cup)
- 2 celery stalks, finely chopped (about 1 cup)
- 4-6 cloves garlic, minced
- 1/4 cup (60ml) tomato paste
- 1 cup (240ml) dry red wine (such as Merlot or Chianti)
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup (240ml) beef broth (low sodium preferred)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: Pinch of red pepper flakes
- For serving: Cooked pasta (pappardelle or tagliatelle), fresh Parmesan cheese, fresh basil or parsley
Instructions
- Pat the beef chuck cubes dry and season with salt and pepper.
- Heat olive oil in a large skillet and sear beef cubes until browned on all sides, then set aside.
- In the same skillet, sauté onion, carrots, and celery until softened.
- Add minced garlic and optional red pepper flakes, cooking for an additional minute.
- Stir in tomato paste and cook briefly before deglazing with red wine.
- Transfer the vegetable mixture to a slow cooker and add seared beef along with the remaining ingredients.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Remove the shredded beef, mix it back into the sauce, and let rest before serving.
- Serve hot over pasta with cheese and herbs.
Notes
For best flavor, allow the ragu to rest for 15-30 minutes before serving.