Slow Simmered Beef Ragu

Slow Simmered Beef Ragu

from foodnetwork.com

Ingredients

  • 1/4 cup olive oil
  • One 3 1/2- to 5-pound chuck roast, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 3 leeks, whites only, sliced thin and cleaned
  • 2 medium carrots, diced small
  • 10 cloves garlic, sliced
  • 3 sprigs fresh rosemary, leaves minced
  • 2 tablespoons minced fresh oregano leaves
  • 1/2 cup tomato paste
  • 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 2 cups beef stock
  • 2 bay leaves
  • Cooked pappardelle, for serving
  • Parmesan cheese wedge, for grating
  • Fresh basil, for garnish

Directions

  1. 1

    Heat the olive oil in a large Dutch oven over medium-high heat.

  2. 2

    Sprinkle the beef with salt and pepper. In batches, sear the beef in the oil until browned all over, about 5 minutes per batch. Remove to a sheet pan or plate and set aside.

  3. 3

    Add the leeks, carrots, garlic, rosemary and oregano to the Dutch oven and stir. Cook for 3 to 4 minutes to soften. Add the tomato paste and stir to combine. Allow the tomato paste to cook and deepen in flavor, 2 to 3 minutes. Deglaze with the white wine, stirring and allowing it to come to a boil. Add the beef stock and bay leaves as well as the beef back to the pot. Stir to combine, then bring to a simmer and cover with the lid. Cook, stirring occasionally, until the meat is tender, 2 to 2 1/2 hours. Remove the lid and continue to cook until the sauce has reduced slightly and thickened, 15 to 20 minutes.

  4. 4

    To serve, add the noodles to a bowl. Top with a generous scoop of the ragu, then grate over the Parmesan and garnish with the basil.