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Beef Ragu is a thick and hearty tomato based sauce that is filled with tender shredded beef, a little red wine, and herbs & spices. It is all slow cooked together over low heat for 2.5 hours until the beef just falls apart.
A ragu is a traditional Italian dish made with ground meat, onions, tomato puree, and wine and served over pasta. This recipe is exactly that with the exception of the ground meat, we are using a whole chuck roast that shreds into tender pieces in this ragu recipe.
When you are choosing a chuck roast for this recipe make sure to choose a nicely marbled roast that doesn’t have too many large chunks of white fat.A “choice” grade chuck roastis perfectly fine for this recipe, no need to get “prime”.
Select a red wine that you would like to drink that has a deep rich flavor. Something like aCabernet Sauvignon, Merlot, Malbec, or Zin. This is not the time for a delicate wine like Pinot Noir or a sweet wine like port.
Since the canned crushed tomatoes are the main base for this ragu you want to make sure and buy a high quality brand-Cento, Di Napoli or Muir Glenare all great!
Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
Beef Ragu is a classic Italian sauce, with beef cubes and vegetables simmered together with tomatoes, wine and herbs. Serve over pasta or polenta for a classic, hearty and delicious meal.
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