New Recipe: Beef Ragu|Print

Servings: 6

Olive oil

2 tbsp, divided

Chuck roast

2 lb, cut into 2-inch-cubes

Salt

to taste

Ground black pepper

to taste

Yellow onion

1, chopped

Garlic

5 cloves, sliced

Red pepper flakes

1/4 tsp

Fennel seeds

1/2 tsp

Tomato paste

2 tbsp

Red wine

1/4 cup

Whole peeled tomatoes

1 (28 oz) can

Thyme

3 sprigs

Water

1/4 cup

Bay leaf

Balsamic vinegar

2 tsp

Parmesan

for serving (optional)

Parsley

chopped, for serving

New Recipe: Beef Ragu

Prep:

15 m

Cook:

2 h 20 m

Ready in:

2 h 35 m

Heat olive oil (1 tbsp) in a stockpot over medium. Season the meat with salt and ground black pepper. Sear the chuck roast for 10 minutes, or until browned. Transfer the chuck roast to a bowl.
Heat more olive oil (1 tbsp). Cook onion for 5 minutes, or until soft. Add garlic, red pepper flakes, and fennel seeds. Cook for 1 minute, or until fragrant. Add tomato paste. Cook for 1 minute, or until darkened. Deglaze the stockpot with the red wine. Scrape the bottom with a spoon.
Add tomatoes, thyme, water, bay leaf, vinegar, and chuck roast. Season with salt and ground black pepper. Stir, cover, and simmer over low heat for 2 hours, or until the meat easily shreds. With a wooden spoon, break up the tomatoes and meat. Discard the bay leaf. Serve the Beef Ragu over your favorite pasta. Before serving, top with cheese (if using) and parsley. Enjoy!