Sunday Beef Ragu
Beef braised low and slow in wine and tomatoes until it falls apart, tossed with pappardelle. Worth every one of its three hours.
Ingredients
- 3 lbbeef chuck roastcut into large chunks
- 1yellow oniondiced
- 2carrotsdiced
- 2celery stalksdiced
- 4garlic clovesminced
- 2 tbsptomato paste
- 1 cupdry red wine
- 28 ozcanned whole tomatoescrushed by hand
- 2 cupbeef broth
- 1 lbpappardelle
- 2 ozparmesangrated
Instructions
- Season the beef generously and brown it hard in a Dutch oven, in batches. Set it aside. In batches. Crowd the pot and it steams instead of browning, and that's a lot of flavor left on the table.
- Lower the heat and cook the onion, carrot and celery until soft and sweet, about 10 minutes.
- Add the garlic and tomato paste and cook until the paste darkens, about 2 minutes.
- Pour in the wine and scrape the bottom of the pot clean. Reduce by half.
- Add the tomatoes, broth and the beef with its juices. Bring to a bare simmer.
- Cover and braise in a 325°F oven for 3 hours, until the beef collapses under a spoon. Then go live your life. Come back occasionally to sniff and feel smug.
- Shred the beef into the sauce, skim the fat and season again.
- Boil the pappardelle, then toss it through the ragù with a splash of pasta water and the Parmesan.
Kitchen's closed Freeze half the ragù. Your future self will find it on a terrible Tuesday and feel very loved.