Beef Ragu

, start by prepping your ingredients: cut the 1.2 kg chuck beef into four pieces and season it with 1 tablespoon salt and black pepper. This mise en place keeps things smooth and stress-free. Heat 1 tablespoon olive oil in a large pot over medium heat, then sear the beef until it’s nicely browned on all sides, which should take about 5 minutes. Once done, set the beef aside to let those flavors build.

, in the same pot, add 2 tablespoons olive oil and sauté the soffritto: that’s 3 cloves minced garlic, 1 diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook this mix until the veggies soften and release their aroma, about 5-7 minutes. Now, stir in 800 g crushed canned tomatoes, 3 tablespoons tomato paste, 2 crumbled beef bouillon cubes, 1 cup red wine or beef broth, 1.5 cups water, 3/4 teaspoon dried thyme, and 3 bay leaves.

Return the seared beef and its juices to the pot, stirring everything together. Bring the mixture to a gentle simmer and let it cook for about 2 hours, covered, until the beef is tender enough to shred easily. This slow cooking is what gives the ragu its deep, rich taste that food enthusiasts rave about.

Once the beef is ready, remove it from the pot, shred it with two forks, and stir it back in. Simmer uncovered for another 30 minutes to thicken the sauce, adjusting with more salt, pepper, or 1/2 teaspoon sugar if it needs a flavor boost. While that’s happening, cook 500 g dried pappardelle one minute less than the package says, then mix 5 cups of ragu with 3/4 cup reserved pasta water and toss gently.

it up hot, topped with freshly grated parmesan cheese and a sprinkle of chopped parsley for that fresh finish. It’s a crowd-pleaser that serves 8 and pairs wonderfully with sides like our grilled shrimp tacos for a fun twist. Remember, the key is in that slow simmer, which makes the beef melt-in-your-mouth tender.