I usually shred the meat and then let it simmer for another 10-15 minutes to soak up more flavor. Cover and let it cook on the lowest setting until the meat easily shreds with two forks. Once the pan has been deglazed, we’ll add balsamic vinegar, crushed tomatoes, diced tomatoes, parmesan rind, bay leaves, fresh thyme, basil, sugar, red pepper flakes, place the seared meat back in the dutch oven, and allow the sauce to gain a simmer. We’ll saute the tomato paste in the oil to help bloom the flavors and then deglaze the pan with broth to cream the base of this ragù. Then, remove the meat to a plate and saute the onions and garlic until they pick up all that delicious fond left behind by the meat. Season generously with salt and pepper and sear the meat in a large cast-iron skillet until caramelized and seared on all sides. The first step is to cut the chuck roast down into pieces. Seasonings: we’ll need a good bit of salt, sugar, and some red pepper flakes to season the sauce with.I save this portion every time I buy a block of parmesan cheese in a baggie in my freezer for soups, stocks, and homemade ragù! Parmesan Rind: The rind is the portion of the parmesan’s protective outer layer.Aromatics: I use bay leaves, basil, fresh thyme, and some chopped parsley for topping the ragù with before serving.It adds a deep aged flavor to the sauce where you feel like a little an Italian nonna hand-delivered a batch of homemade sauce to your kitchen! Balsamic Vinegar: This is my secret ingredient! The flavor of balsamic vinegar in this recipe takes it to 100.The crushed tomatoes, along with tomato paste, make the sauce hearty, and the diced tomatoes are there for texture and pops of brightness. So for this recipe, I use tomato paste, crushed tomatoes, and diced tomatoes. Tomato products: In a ragù, I really like to pack a punch with my tomato products.However, you can replace some of the stock with red wine as well. Beef broth: I like to use all beef broth for my ragù.When slow-simmered, they add so much flavor to the sauce. Onions + Garlic: the minced onions and garlic are the heart and soul of this sauce.But since then, I’ve also tried it with an eye of round roast – both work well,l but I do find that if you switch from the chuck to an eye of round, it does significantly increase the amount of time needed to braise the ragù. Beef: When I first shared this recipe years ago, I had only tested it with a chuck roast.What do you need to make braised beef Ragù? Often served over pappardelle, tagliatelle, or spaghetti. Ragù has a tomato-based sauce and is often slow-simmered with aromatic herbs. Sometimes a combination of these meats is used.
Ragù is a meat-based sauce often made with veal, lamb, beef, or pork.
Whether it’s raining, snowing, or there’s just a hint of chill in the air, all of these just add to the vibe I’m going for with this hearty yet comforting meal. The flavors truly have a chance to blend and are so harmonious through and through all there, just dancing on the tip of your tongue!Īnd let me just say this. We’ll put together warm bowls of this stuff for Sunday dinner, and something about the magic of slow-simmering the sauce and letting it hang out in the fridge makes this so much more irresistible. Then I’ll let it cool and hang out in the refrigerator until Sunday. Sometimes I’ll get a head start on Friday and let the braised beef ragu simmer all day long until it’s fall-apart tender. It’s my favorite kind of meal to make on the weekends. Saucy, tender, and best when served over pappardelle pasta. The meat soaks up all those flavors and just easily falls apart when you shred it with a fork. Warm braised beef ragu that has been slow-simmered with onions, garlic, San Marzano tomatoes, fresh basil, and my absolute favorite ingredient in a homemade Sunday sauce – parmesan rind.
Just another comfort food obsession here that I’d like to share with you folks! Just set it up and let it slowly simmer all day until the meat is fall-apart tender. A simple weekend braised beef ragù that is perfect for a warming Sunday supper.
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