This Beef Ragu Recipe is for those who really want to count their pennies.
This Beef Ragu Recipe will taste just like a gourmet chef made it.
My favorite thing about researching recipes and creating them, is being able to take something that most people consider to be complicated and make it simple. Or coming across a recipe that makes the most intimidating recipes, simple. I love that because it makes me feel that I can make anything in the world. Don’t believe me? Well consider this, Cronuts from scratch takes three days to make! Now, you can make Cronuts that takes you three days and hope and pray they come out right and that you didn’t waste a bunch of butter. Or, you can make my Cronuts that takes you less than an hour. You can also make Chicken Cacciatore that can sometimes need a lot of ingredients, or you can make my Easy Chicken Cacciatore recipe that only takes you 30 minutes. Do you see the trend that I am setting here? I want you to make good food that turn around and say, “That wasn’t bad after all!” Now that I have set the tone for my plans for you, let’s talk about this Beef Ragu Recipe.
“THIS IS THE JOY FOR ME…I-LOVE-PASTA” (Quick, who am I?). I am one of the weird people in the world who loves pasta dishes for the love of eating pasta and noodles. Particularly noodles. For instance, one of my favorite dishes to eat is Pho. Give me a big bowl of Pho Soup and I am in heaven. What makes me like the dish is the noodles! Oh, and the bean sprouts…and the cilantro….and the broth. Okay, your girl needs some Pho in her life, that’s all. Needless to say, I love pasta and noodles. Pappardelle is the best of both worlds. It’s a big fat noodle pasta. What goes with Pappardelle better than a delicious hearty Beef Ragu sauce and a side of garlic bread! I mean dinner doesn’t get any better than that concept right there.
I called this recipe “Poor Man’s Beef Ragu” because it is a penny saver. Traditionally, Beef Ragu is made using short ribs, which can be expensive. Instead, you are going to use Beef Chuck Roast where a 3-pound chuck roast will cost you about the same as 1 pound of beef short ribs. You are going to use a can of tomato sauce, died tomatoes, tomato paste, red wine, and some other seasonings and stuff. Like really, this dish could probably cost you around $20 compared to some of the typical stuff you have in your cupboard. You know the best thing about this dish is that it won’t taste like it came from a “poor man’s cupboard”. It is going taste like something that belongs at a nice restaurant with white linens, fancy looking glasses, a bunch of silverware on the table, and place where the soda is even served in a wine glass type restaurant. If you want to make something delicious and amazing, try this recipe. I promise it won’t disappoint.
Poor Man’s Beef Ragu Recipe
- Total Time: 3 hours 55 mins
- Yield: 8-10 1x
Description
This Poor Man’s Beef Ragu Recipe tastes just like it belongs in a gourmet restaurant. This Beef Ragu Recipe is perfect if you are pinching pennies!
Ingredients
- 2 tbsp. kosher salt
- 1 tbsp. course black pepper
- 3 lb. Beef Chuck Roast
- 2 tbsp. olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 ½ tbsp. Worcestershire Sauce
- 1 tbsp. brown sugar
- 15 oz. beef broth
- ½ c. water
- 2 tbsp. olive oil
- 1 onion, diced
- 4 celery stalks, diced
- 15 oz. Roasted Red Peppers, chopped
- 3 garlic cloves, minced
- 6 oz. Tomato Paste
- 15 oz. Tomato Sauce
- 1 c. red wine
- 1 c. beef stock
- 4 Roma Tomatoes, chopped
- 1 sprig oregano, chopped
- 1 sprig sage, chopped
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. garlic powder
- 8.8 oz. Pappardelle Pasta, cooked al dente.
Instructions
- Preheat oven to 375 Degrees.
- Season the beef chuck roast with salt and pepper. In a large dutch oven, place on medium high heat and add 2 tbsp. of olive oil. Sear on both sides for 3-4 minutes until brown and slightly crusty. Add onion around the roast and garlic; sprinkle with brown sugar, add Worcestershire sauc,e and beef broth. Place in preheated oven for 2 ½ to 3 hours until fork tender. Once cooked, remove from heat and allow to rest for 10-15 minutes. Shred the pot roast and set back in the pot
- In a separate large sauce pot on medium high heat add olive oil. Cook the onions, celery, and red peppers for 3-5 minutes until translucent. Add the chopped garlic and cook for 3 minutes. Add the tomato paste and stir. Stir in the tomato sauce, red wine, beef stock (you can also use 1 cup of the liquid that evaporated from the pot roast if available), herbs and seasonings, and Roma tomatoes. Add the shredded beef and allow to simmer for, at least, 25 minutes. Serve over cooked pappardelle pasta and garnish with fresh parsley and parmesan cheese.
- Tip: To make the pasta more delicious, reserve ½ cup of pasta water and add 2 tbsp. butter.
- Prep Time: 15 mins
- Cook Time: 3 hours 40 mins
- Category: Dinner
nice recipe thanks foe sharing this
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