Slowly Braised Beef Ragu

playswellwithbutter.com

Joe Mattson

subheading: for the Braised Beef Ragu Sauce:

3 tablespoons olive oil, divided

2 ½ pounds beef chuck roast, trimmed of excess fat & cut into 4 to 6 large pieces

3 large carrots, peeled as desired & diced

1 stalk celery, finely diced

1 large yellow onion, finely diced

8 cloves garlic, finely chopped or grated

6 ounces tomato paste

1 cup dry red wine

one ¾-ounce package fresh “poultry herb blend” (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves & 12 sprigs fresh thyme)

2 dried bay leaves

optional: 1 parmesan rind

28 ounces crushed tomatoes

2 cups low-sodium beef broth/beef stock or water

kosher salt & ground black pepper, to season

subheading: for Braised Beef Ragu Pasta:

24 ounces pappardelle or pasta of choice, such as bucatini, rigatoni, or gnocchi

½ cup heavy cream

½ cup grated parmesan

for serving, as desired: grated parmesan, finely chopped fresh basil or parsley, crushed red pepper flakes, etc.

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