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Beef Ragu
Beef Ragu is a delicious pasta sauce with very beef-forward flavor! It’s cooked low and slow in the oven until fork-tender with deep, rich flavor.
Ingredients
2 pounds beef chuck roast
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons light olive oil, or vegetable oil
½ cup red wine
1 large yellow onion, trimmed and cut in half top to bottom and cut into half-moon thick slices
2 large garlic cloves, coarsely chopped
2 cups of beef broth or stock
1 28-ounce can whole peeled tomatoes (We like Cento brand San Marzano tomatoes)
1 teaspoon dry basil
1 teaspoon dry oregano
2 tablespoons tomato paste
¼ cup grated Parmesan, plus more for serving
12 ounces of dry rigatoni, or any other tube-shaped thick pasta with ridges
Instructions
- Preheat oven to 325 degrees F.
- Salt and pepper both sides of the beef.
- Heat Dutch oven over high heat and add the oil.
- Sear the seasoned beef on all sides then remove it to a platter.
- Lower heat to medium and add red wine to deglaze. Stir and scrape bottom with a wooden spoon and cook until most of the wine has evaporated.
- Place onions and garlic into the pan, along with broth, canned tomatoes. basil, and oregano.
- Add the beef back in and push it down to submerge.
- Heat just until the liquid starts to bubble. Cover and place it into the oven for three hours.
- 15 minutes prior to the beef being done, start cooking the rigatoni in salted water.
- Remove the pot from the oven and using tongs, remove the beef to a platter and shed with two forks.
- Add the tomato paste and Parmesan cheese to the pot and stir with tongs to break up the whole tomatoes and stir in the paste and cheese.
- Drain the rigatoni but save a cup of pasta water.
- Pour drained pasta back into the pot it was cooked in and add the shredded beef as well as the sauce and stir to combine.
- Add some pasta water if it is too thick or if the pasta needs additional cooking.
- Serve with more Parmesan cheese over portions.
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Find it online: https://www.afamilyfeast.com/beef-ragu/
