Beef Ragu

This Italian-inspired beef ragu recipe also uses harissa paste to impart big flavor, making it the perfect sauce to top pasta with.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 935 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 bay leaf
• 1 yellow onion, chopped
• 1 cup dry red wine
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 6 cloves garlic, chopped
• Grated Parmesan cheese, for serving
• 2 tablespoons harissa
• 3 teaspoons kosher salt, divided
• 1 (2 pound) boneless beef chuck roast, cut into 2-inch cubes
• 1 pound pappardelle pasta, cooked and drained

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.