← All recipes
Beef Ragu
20 mins
3 hrs 20 mins
6
Steps
- Season the beef generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a Dutch oven set over medium-high heat.
- Sear the beef for a few minutes on each side to create a brown crust on the outside of each piece. Set aside on a plate.
- Pour the remaining 1 tablespoon of oil in the same pot.
- Add in the onion, celery, and carrots. Sprinkle with salt and cook until softened, about 5-6 minutes.
- Add in the garlic, thyme, rosemary, and bay leaves and cook for another minute.
- Pour in the red wine. Use a wooden spoon to scrape up the brown bits from the bottom of the pan.
- Add in the beef broth, meat, and crushed tomatoes.
- Bring everything to a boil. Then, reduce to a simmer.
- Cover the pot, and cook for 2½-4 hours, until the beef can be easily shredded with a fork.
- Remove the bay leaves and beef from the pot.
- Shred the beef. Then, return it to the pot and stir it into the sauce and pan juices.
- Let the beef simmer for about 20 minutes to let the flavors deepen.
- Serve the beef ragu over cooked pappardelle pasta.
- Finish with a sprinkle of chopped parsley and Parmesan cheese, if desired.
Originally published at thecookierookie.com. Reproduced for personal collection.
