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Slowly Braised Beef Ragu with Chuck Roast Recipe

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4 from 8 reviews

This Slowly Braised Beef Ragu with Chuck Roast is a hearty, comforting Italian-inspired dish featuring tender, fall-apart beef chuck slow-cooked in a rich tomato-based sauce. The ragu is layered with deeply browned vegetables, aromatic herbs, and finished with cream and Parmesan for a luscious, velvety texture. Served over pappardelle or the pasta of your choice, it’s a perfect meal for gatherings or special occasions, delivering robust flavor and satisfying warmth.

Ingredients

Protein and Fats

  • 3 tablespoons olive oil, divided
  • 2 ½ pounds beef chuck roast, trimmed of excess fat and cut into 4–6 large pieces
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese, plus extra for serving

Vegetables and Aromatics

  • 3 large carrots, peeled as desired and diced
  • 1 stalk celery, finely diced
  • 1 large yellow onion, finely diced
  • 8 cloves garlic, finely chopped or grated
  • 1 package (¾ ounce) fresh poultry herb blend (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves, and 12 sprigs fresh thyme)
  • 2 dried bay leaves
  • Optional: 1 Parmesan rind

Liquids and Seasonings

  • 6 ounces tomato paste
  • 1 cup low-sodium beef broth or beef stock
  • 1 tablespoon balsamic vinegar
  • 28 ounces crushed tomatoes
  • 2 cups low-sodium beef broth or water
  • Kosher salt and ground black pepper, to season

Pasta and Garnishes

  • 24 ounces pappardelle or pasta of choice, such as bucatini, rigatoni, or gnocchi
  • For serving, as desired: grated Parmesan, finely chopped fresh basil or parsley, crushed red pepper flakes

Instructions

  1. Brown the Beef: Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium-high heat. Pat beef dry and season with kosher salt and pepper. Brown the beef in batches, 3–4 minutes per side, until a deep crust forms. Remove browned beef and set aside.
  2. Brown the Soffritto: Add remaining 1 tablespoon olive oil to the pot. Add diced carrots, celery, and onion, seasoning with salt and pepper. Cook, stirring occasionally, until deeply browned and caramelized, about 15–20 minutes. Adjust heat as needed to prevent burning.
  3. Add the Aromatics and Deglaze: Stir in garlic and cook until fragrant, 1–2 minutes. Add tomato paste, cooking until browned, 2–3 minutes. Increase heat to medium-high and pour in beef broth and balsamic vinegar, scraping browned bits from the pot. Cook until slightly reduced, 4–5 minutes.
  4. Build and Simmer the Beef Ragu: Tie herbs with kitchen twine or chop finely. Add herbs, bay leaves, and Parmesan rind if using, to the pot. Pour in crushed tomatoes, remaining broth or water, and return browned beef. Bring to boil, then reduce heat to low, cover, and simmer for 2½–3 hours, stirring occasionally, until beef is fall-apart tender. Add liquid as needed if sauce reduces too quickly.
  5. Finish the Braised Beef Ragu: Transfer beef to a plate, discard herbs, bay leaves, and rind. Shred beef into bite-sized pieces with forks and return to the pot, combining with sauce. The ragu can be cooled and stored or used immediately.
  6. Boil the Pasta: Bring large pot of salted water to boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining. Do not rinse.
  7. Finish the Ragu Sauce: While pasta cooks, bring ragu to a simmer. Stir in heavy cream and Parmesan cheese, simmering gently, stirring occasionally.
  8. Combine the Beef Ragu Pasta: Add cooked pasta to the pot with ragu, tossing to coat. Use reserved pasta water to loosen sauce if needed or add extra Parmesan to thicken. Cook over medium heat for 1–2 minutes to meld flavors.
  9. Serve: Portion pasta into bowls. Top with additional Parmesan, chopped fresh herbs, and crushed red pepper flakes as desired. Serve immediately.

Notes

  • Beef chuck roast is ideal for slow braising due to its marbling and connective tissue, which becomes tender and flavorful.
  • Use fresh herbs for the best aroma, but dried herbs can substitute if needed.
  • If using Parmesan rind, it adds umami depth but can be omitted.
  • Reserve pasta water helps adjust sauce consistency and helps the sauce adhere better to pasta.
  • Allow leftover ragu to cool completely before refrigerating; it reheats well and flavors deepen over time.
  • For a thicker ragu, simmer uncovered for the last 30 minutes or add extra Parmesan cheese.
  • Pasta varieties like pappardelle, bucatini, or rigatoni work best to hold the chunky ragu sauce.

Find it online: https://yumntasty.com/slowly-braised-beef-ragu-with-chuck-roast-recipe/