Shredded Beef Ragu

Ingredients

• 1.25 kg beef chuck (Cut into 4 equal pieces, or 8 pieces for slightly faster slow-cooking.)
• 2 tsp cooking or kosher salt (For seasoning the beef.)
• 0.5 tsp black pepper (For seasoning the beef.)
• 3 tbsp olive oil (Divided: 1 tablespoon for browning the beef and 2 tablespoons for the vegetables.)
• 1 onion (Finely diced.)
• 3 cloves garlic (Minced.)
• 1 cup carrot (Finely diced or shredded with a box grater.)
• 1 cup celery (Finely diced or shredded with a box grater.)
• 800 g crushed canned tomatoes
• 3 tbsp tomato paste
• 3 bay leaves (Dried.)
• 2 sprigs thyme (Use fresh sprigs or dried thyme.)
• 2 beef bouillon cubes (Crumble before adding; OXO cubes crumble easily.)
• 1.5 cups water
• 1 cup red wine (Use any red wine as long as it is not too oaky.)
• 500 g pappardelle or other wide pasta (Cook according to the packet instructions, minus 1 minute.)
• parmesan cheese (For serving; amount not specified in the source. Estimate about 30 g, finely grated.)
• 0.5 cup reserved pasta cooking water (Reserve a large mugful before draining, then use 1/2 cup when tossing the pasta with the ragu.)

Steps

1. 1

   Pat the beef dry and sprinkle it evenly with the salt and black pepper. Cut it into 4 equal pieces, or into 8 pieces if you want it to cook slightly faster.

2. 2

   Heat 1 tablespoon of the olive oil in a large heavy-based pot over high heat. Add the beef and brown it thoroughly on all sides; it should be deeply browned outside but still raw in the center. If using 8 pieces, brown them in 2 batches so the pot does not become crowded.

3. 3

   Transfer the browned beef to a plate and keep all of its juices. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the pot.

4. 4

   Add the diced onion and minced garlic to the pot. Cook for about 2 minutes, stirring, until softened and fragrant but not browned.

5. 5

   Add the carrot and celery. Cook for about 5 minutes, stirring occasionally, until softened and sweet-smelling. Do not rush this stage; the vegetables should begin to sweeten rather than merely heat through.

6. 6

   Add the crushed tomatoes, tomato paste, bay leaves, thyme, crumbled bouillon cubes, water, and red wine. Return the beef and any juices from the plate to the pot.

7. 7

   Increase the heat to high and bring the mixture to a bubbling simmer. Then reduce the heat to low or medium-low so it simmers gently.

8. 8

   Cover the pot and cook for 2 to 2 1/2 hours, checking at the 2-hour mark. The beef is ready when it is very tender and can be pulled apart easily with forks.

9. 9

   Remove the beef from the pot and shred it with two forks, discarding any large pieces of fat or connective tissue as desired.

10. 10

    Return the shredded beef to the sauce. Leave the pot uncovered and simmer over low heat for about 30 minutes, stirring occasionally, until the sauce has thickened.

11. 11

    Bring a large pot of salted water to a boil. Add the pappardelle and cook according to the packet directions for 1 minute less than the stated cooking time, so the pasta remains slightly firm.

12. 12

    Just before draining the pasta, scoop out a large mugful of the cooking water. Reserve at least 1/2 cup, then drain the pasta.

13. 13

    Return the drained pasta to the pot. Add 4 to 5 cups of the beef ragu and 1/2 cup of the reserved pasta water.

14. 14

    Toss the pasta and sauce over medium-high heat until the liquid thickens into a glossy sauce that clings to the pasta and stains it red. Serve immediately with grated parmesan.

Notes

The finished ragu can be made ahead and refrigerated or frozen; loosen it with a little water when reheating. The source specifies using only 4–5 cups of ragu for the pasta, leaving additional sauce for another meal. Avoid overcooking the pasta, since it finishes in the sauce.

Nutrition per serving

• main
• pasta
• slow-cooked
• beef
• comfort food
• Italian-inspired
• make-ahead
• family dinner