Shredded Beef Ragu

Ingredients

• 2.5 lb chuck beef (Cut into 4 equal pieces, or 8 pieces for a somewhat faster slow-cooking time.)
• 2 tsp cooking salt or kosher salt (For seasoning the beef.)
• 0.5 tsp black pepper (For seasoning the beef.)
• 3 tbsp olive oil (Separated: use 1 tbsp for browning the beef and 2 tbsp for the vegetables.)
• 1 onion (Finely diced.)
• 3 cloves garlic (Minced.)
• 1 cup carrot (Finely diced or shredded using a box grater.)
• 1 cup celery (Finely diced or shredded using a box grater.)
• 28 oz crushed canned tomatoes
• 3 tbsp tomato paste
• 3 dried bay leaves
• 0.75 tsp fresh thyme (Alternatively, use 3/4 tsp dried thyme.)
• 2 cubes beef bouillon cubes (Crumbled; OXO crumbles well.)
• 1.5 cups water
• 1 cup red wine (Any red wine is suitable as long as it is not too oaky.)
• 1 lb pappardelle or other wide pasta (Cook according to the packet instructions minus 1 minute.)
• 0.5 cup reserved pasta cooking water (Scoop out 1 big mugful before draining the pasta; use 1/2 cup when tossing the pasta with the ragu.)
• parmesan (For serving; quantity not specified.)

Steps

1. 1

   Sprinkle the chuck beef evenly with the cooking salt and black pepper.

2. 2

   Heat 1 tbsp of the olive oil in a large pot over high heat. Add the beef and brown it well on all sides; it should remain raw inside. If the beef was cut into 8 pieces, brown it in 2 batches. Remove the browned beef from the pot.

3. 3

   Lower the heat to medium and add the remaining 2 tbsp olive oil to the pot.

4. 4

   Add the diced onion and minced garlic. Cook for 2 minutes.

5. 5

   Add the carrot and celery. Cook for 5 minutes, taking care not to rush this stage so the vegetables have time to sweeten.

6. 6

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

7. 7

   Increase the heat to high until the mixture is bubbling, 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 2 hours, until the beef is soft enough to shred.

9. 9

   Remove the beef from the sauce and shred it. Return the shredded beef to the sauce.

10. 10

    Simmer the sauce uncovered over low heat for 30 minutes to thicken it.

11. 11

    Cook the pappardelle or other wide pasta according to the packet directions, subtracting 1 minute from the stated cooking time.

12. 12

    Just before draining the pasta, scoop out 1 big mugful of the pasta cooking water. Drain the pasta.

13. 13

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

14. 14

    Toss the pasta and sauce over medium-high heat until the watery sauce thickens and clings to the pasta, staining it red.

15. 15

    Serve immediately with parmesan.

Notes

The source does not specify an amount of parmesan. The sauce quantity may leave extra ragu beyond the 4–5 cups used for the pasta.

Nutrition per serving

• main
• Italian
• pasta
• slow-cooked
• comfort food
• family-style
• beef