Rich, slow-simmered beef meets velvety tomato sauce in this rustic ragu that clings to pasta like a warm hug. Perfect for cozy nights, family dinners, or meal prep, this dish is comfort food at its finest.
Prep Time: 15 Min
3 pounds beef chuck roast 1 tablespoon olive oil 1 large yellow onion, diced 4 garlic cloves, minced 2 tablespoons tomato paste 28 ounces crushed tomatoes 1 cup beef broth 1 cup red wine 2 bay leaves 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon black pepper 1 pound pasta (pappardelle or rigatoni) 1/2 cup grated Parmesan cheese, for serving
Cook Time: 3 hr
Ingredients
Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and sear on all sides until browned. Remove and set aside.
In the same pot, add onions and sauté until translucent. Stir in garlic and tomato paste and cook for 1 to 2 minutes.
Pour in red wine and deglaze the pot, scraping up any brown bits. Add crushed tomatoes, beef broth, bay leaves, oregano, and return the beef to the pot.
Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until beef is fork-tender.