Hamdi Saidani This Pioneer Woman Beef Ragu is a tender and rich recipe, which is made with beef chuck roast and dry red wine. It’s the ultimate comfort food recipe, ready in about 3 hours and 20 minutes.
Pioneer Woman Beef Ragu Recipe Ingredients
- 3 lb. beef chuck roast
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 2 medium ribs celery, finely chopped
- 2 cloves garlic, minced
- 1 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 1 cup low sodium beef broth
- 2 tablespoons tomato paste
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper
- ¼ teaspoon fresh ground black pepper
- 2 bay leaves
- 16 ounces pappardelle pasta
- Parmesan cheese (optional)
- fresh thyme (optional)
- chopped fresh basil (optional)
How To Make Pioneer Woman Beef Ragu
- Brown the Beef: Cut the chuck roast into four large pieces and season with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven or heavy stockpot over medium-high heat. Brown the beef on all sides, then remove it to a plate.
- Sauté the Vegetables (Sofrito): Heat the remaining 1 tablespoon of oil in the same pot over medium heat. Add the finely chopped onions, carrots, and celery. Cook until tender. Reduce the heat, add the minced garlic, and cook for 1 more minute until fragrant.
- Deglaze and Build the Sauce: Pour in the red wine and gently scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits.
- Simmer the Ragu: Add the crushed tomatoes, beef broth, tomato paste, dried thyme, crushed red pepper, black pepper, and bay leaves to the pot. Return the browned beef to the pot. Bring to a simmer, then cover and cook on low for 2 to 2 1/2 hours, or until the beef is fork-tender.
- Shred the Beef: Carefully remove the beef from the sauce. Use two forks to shred the meat, removing and discarding any large pieces of fat or gristle. Return the shredded beef to the pot and let it simmer in the sauce.
- Cook Pasta and Serve: While the beef is simmering, bring a large pot of salted water to a boil and cook the pappardelle pasta according to package directions. Drain the pasta well and serve it topped with a generous portion of the beef ragu. Garnish with shredded Parmesan cheese, fresh thyme, and basil, if desired.
Recipe Tips
- How do you get the most tender beef? The key is using the right cut of meat (chuck roast) and giving it enough time to cook. The low and slow simmer for over 2 hours is what breaks down the tough connective tissues, resulting in melt-in-your-mouth tender beef.
- What’s the best pasta for ragu? Wide, flat noodles like pappardelle are classic because their broad surface is perfect for catching the hearty sauce. If you can’t find it, tagliatelle or even thick egg noodles are great substitutes.
- Can I make this in the oven? Yes, this recipe is perfect for the oven. After you’ve added all the sauce ingredients and the beef back to a Dutch oven, simply cover it and place it in a 350°F oven for 2 to 2 1/2 hours, or until the beef is tender.
- How do I get a rich, deep sauce flavor? Don’t skip the step of deglazing the pan with red wine. All the browned bits from the beef and vegetables (the fond) are packed with flavor, and scraping them up incorporates them into the sauce, creating incredible depth.
What To Serve With Beef Ragu
This rich, hearty sauce is a meal in itself when served with pasta, but it’s also fantastic with:
- Creamy Polenta
- Gnocchi
- Crusty bread for dipping
- A simple green salad with a sharp vinaigrette to cut through the richness.
How To Store Beef Ragu
Refrigerate: Store leftover ragu in an airtight container in the refrigerator for up to 3 days. The flavor is often even better the next day. Freeze: This sauce freezes beautifully. Let it cool completely, then pack it into a heavy-duty freezer bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Beef Ragu Nutrition Facts
- Calories: 1231kcal
- Protein: 77g
- Fat: 72g
- Carbohydrates: 61g
- Sodium: 402mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best red wine for beef ragu?
A dry, full-bodied red wine that you would enjoy drinking is best. Cabernet Sauvignon, Merlot, or a Chianti are all excellent choices that will add a deep, robust flavor to the sauce.
What is the difference between ragu and bolognese?
Ragu is a general Italian term for a meat-based sauce that is slow-cooked for a long time. Bolognese is a specific u003cemu003etypeu003c/emu003e of ragu that originates from Bologna, Italy, and typically includes milk or cream and a finer mince of meat.
Why do you need to finely chop the vegetables?
The finely chopped onion, carrot, and celery (a u0022sofritou0022) are meant to melt into the sauce as it slow-cooks, creating a deep, savory flavor base rather than being distinct vegetable chunks in the final dish.
Try More Pioneer Woman Recipes:
- Pioneer Woman Beef Stroganoff Soup Recipe
- Pioneer Woman Beef Stroganoff Recipe
- Pioneer Woman Beef Enchiladas Recipe
Pioneer Woman Beef Ragu Recipe
Description
A rich, slow-braised beef ragu with melt-in-your-mouth chuck roast, simmered in a savory red wine and tomato sauce until it’s perfectly tender.
Ingredients
Instructions
- Season and brown the chuck roast in a Dutch oven; remove and set aside.
- Sauté the onion, carrots, and celery until tender. Add garlic and cook for 1 minute.
- Deglaze the pot with red wine, scraping up any browned bits.
- Stir in tomatoes, broth, tomato paste, and all seasonings. Return the beef to the pot.
- Cover and simmer on low for 2 to 2.5 hours, until the beef is fork-tender.
- Remove the beef, shred it with two forks, and return it to the sauce.
- Serve the ragu over cooked pappardelle pasta, topped with Parmesan cheese.
Notes
- u003cliu003eChuck roast is the best cut of meat for this recipe to achieve a tender, shreddable texture.u003c/liu003eu003cliu003eFor a hands-off approach, you can bake the covered Dutch oven at 350°F for 2-2.5 hours instead of simmering on the stovetop.u003c/liu003eu003cliu003eThe flavor of the ragu deepens overnight, making it a perfect make-ahead meal.u003c/liu003eu003cliu003eFinely chopping the vegetables allows them to melt into the sauce and create a rich flavor base.u003c/liu003e
