Homemade Beef Ragu Pasta
Savory chuck roast stewing in a tomato sauce with herbs and aromatics that's then tossed in your favorite pasta topped with cheese.
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Servings: 16
Calories: 952kcal
Equipment
Ingredients
- 2 lb chuck roast
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 7 cloves garlic minced
- 4 oz tomato paste
- 1 cup red wine
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 2 bay leaves
- 2 cups beef broth
- 28 oz crushed tomatoes
- 1/3 cup heavy cream
- 1/3 cup shredded parmesan cheese
- 1 lb pasta
- salt & pepper to taste
Instructions
- Cut chuck roast into 4 large chunks. Season with salt and black pepper.
- Heat olive oil in a large dutch oven or large pot over medium-high heat. Sear chuck roast on each side for 3-4 minutes.
- Remove chuck roast and reduce to medium heat. Add veggies and season with salt and pepper. Cook for 15 minutes stirring occasionally.
- Add garlic and cook for 1-2 minutes.
- Add tomato paste and cook for 2-3 minutes.
- Pour in red wine and cook for 4-5 minutes until absorbed.
- Add crushed tomatoes, beef broth, herbs, chuck roast, salt, and black pepper.
- Bring to a boil and reduce heat to simmer. Cook for 3 hours stirring occasionally. (check after each hour).
- Remove beef from dutch oven and shred into smaller pieces. Remove bay leaves and stems from herbs.
- Add shredded beef, heavy cream, and parmesan cheese to the pot. Stir and ragu sauce is complete.
- Add your pasta of choice to the sauce and stir. Add pasta water if needed.
- Serve while hot.
Video
Nutrition
Calories: 952kcal | Carbohydrates: 85.4g | Protein: 69.2g | Fat: 37.8g | Saturated Fat: 18.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.5g | Cholesterol: 218.7mg | Sodium: 324.2mg | Potassium: 1505.4mg | Fiber: 8.9g | Sugar: 20.3g
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