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
Scale
- 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