Beef Ragu

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Beef ragu—a traditional Italian dish—is a slow-simmered sauce made with beef, tomatoes, pasta, etc. Many newer ragu recipes use sambal oelek or anchovy paste to help build flavor, so I've used harissa, but feel free to replace with 1/2 teaspoon crushed red pepper or 1 teaspoon fennel seeds or omit. If you like you can add rosemary sprigs to the sauce as it simmers.

Submitted by Liv Dansky

Published on September 14, 2022

Tested by

Allrecipes Test Kitchen

high angle looking at a bowl of beef ragu

Prep Time:

20 mins

Cook Time:

3 hrs

Total Time:

3 hrs 20 mins

Servings:

4

Jump to Nutrition Facts

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 (Optional)
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

Directions

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.
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.
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.
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 (per serving)

935	Calories
54g	Fat
54g	Carbs
48g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 935
% Daily Value *
Total Fat 54g	69%
Saturated Fat 20g	98%
Cholesterol 164mg	55%
Sodium 1921mg	84%
Total Carbohydrate 54g	20%
Dietary Fiber 7g	24%
Protein 48g	97%
Potassium 1441mg	31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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