Beef Ragu
Ingredients
- 1 medium yellow onion
- 1 medium carrot
- 1 medium celery stalk
- 4 cloves garlic
- 2 pounds boneless beef chuck roast
- 2 tsp kosher salt divided, plus more to taste
- 3 tbsp olive oil divided
- 1/2 tsp fennel seeds
- 1/2 tsp red pepper flakes
- 2 tbsp tomato paste
- 1 cup dry red wine
- 28 ounces canned whole peeled tomatoes
- 3 sprigs fresh thyme
- 1 dried bay leaf
Instructions
- Dice 1 medium yellow onion (about 1 1/2 cups). Peel and dice 1 medium carrot (about 1/2 cup). Dice 1 medium celery stalk (about 1/4 cup). Mince 4 garlic cloves.
- Trim any large pieces of fat from 2 pounds boneless beef chuck roast, then cut the roast into rough 2-inch cubes. Pat dry with paper towels and season all over with 1 teaspoon of the kosher salt.
- Heat 1 tablespoon of the olive oil in a large Dutch oven or other heavy-bottomed pot over medium until shimmering. Add half the beef and sear until the bottom is browned, 2 to 4 minutes. Flip the beef and sear until the second side is browned, 2 to 4 minutes more. Transfer to a plate. Add 1 tablespoon olive oil and the remaining beef to the pot and repeat browning.
- Heat the remaining 1 tablespoon olive oil in the now-empty pot. Add the onion, carrot, and celery, and sauté until translucent and softened, 5 to 7 minutes. Add the garlic, 1/2 teaspoon fennel seeds, and 1/2 teaspoon red pepper flakes. Cook, stirring often, until fragrant, about 1 minute.
- Add 2 tablespoons tomato paste and stir to coat the vegetables. Cook, stirring occasionally, until the tomato paste is darkened in color and some of it sticks to the bottom of the pot, 1 to 2 minutes. Pour in 1 cup dry red wine and scrape up any browned bits that have formed on the bottom of the pot with a wooden spoon. Simmer until the wine is reduced by about half, 1 to 2 minutes.
- Add 1 (28-ounce) can whole peeled tomatoes with their juices, 3 fresh thyme sprigs, 1 dried bay leaf, and the remaining 1 teaspoon kosher salt. Cover and bring to a boil over high heat. Add the reserved beef and any accumulated juices on the plate, and stir to combine.
- Reduce the heat to low. Cover and simmer, stirring occasionally, until the meat is fork tender, 2 1/2 to 3 1/2 hours. Remove the pot from the heat. Remove and discard the bay leaf and thyme sprigs. Use a potato masher to break the meat apart into shreds and break up any large pieces of tomatoes. (Alternatively, transfer the meat to a plate, shred it with two forks, and stir it back into the sauce.) Served tossed with pasta, gnocchi, or over creamy polenta.
Notes
Make ahead: The ragu can be made up to 1 day ahead of time. Let cool before refrigerating in an airtight container or in the pot you cooked it in. Reheat on the stovetop over medium-low heat.
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