- 3 pounds cubed chuck roast
- 2 tablespoons neutral cooking oil
- 2 tablespoons butter
- 1 pound carrots
- 2 onions
- 12 ounces cremini mushrooms
- 1 head of garlic
- 2 tablespoons tomato paste
- 4 cups beef stock
- 2 14.5- ounce can crushed tomatoes
- ½ teaspoon dry thyme leaves
- Salt pepper, and crushed red pepper to taste
- 1 pound cooked pasta such as rigatoni, ziti, or pappardelle
- Shaved Parmesan cheese optional, for serving
Brown the Beef:
Heat the cooking oil in a wide, ovenproof pot over medium heat. Once hot, add the beef in batches and cook without moving for 2-3 minutes per side until well-browned all over. Transfer the beef to a bowl.
Prepare the Ragu Base:
Add the butter to the pot. Once melted, add the diced carrots and onions and cook for 5-6 minutes or until golden brown and beginning to soften. Add the mushrooms and cook an additional 8-10 minutes or until the mushrooms begin to brown. Add the garlic and cook for 30 seconds or until fragrant. Season all over with salt and pepper.
Add the tomato paste and coat the vegetables in the paste. Cook for 2 minutes or until the paste begins to deepen in color.
Add a ladle of the beef stock and scrape up any browned bits stuck to the bottom of the pot. Add the rest of the stock and stir to incorporate the tomato paste.
Finish Preparing the Ragu:
Pour in the diced tomatoes and the browned beef and bring to a boil. Season with salt, pepper, crushed red pepper, and dry thyme.
Bake the Ragu:
Transfer the ragu, uncovered, to the oven and stir periodically. If too much of the liquid cooks off, add a bit more stock. Cook for 2 hours uncovered. Add the lid and cook an additional 3 hours, stirring periodically, or until the beef is falling apart and very tender. Remove the ragu from the oven and carefully shred the beef and stir to combine. Taste and season to your preferences.
Calories: 711kcal | Carbohydrates: 45g | Protein: 55g | Fat: 36g | Sodium: 737mg | Fiber: 6g | Sugar: 11g | Vitamin C: 16mg