Beef Ragu
The meat sauce that my family noshes on throughout the weekend. We eat it with pasta, mash potatoes and taco chips!
It’s outrageous and so easy to make.
Most ragus are made with chopped meat but I love this version because it’s just heartier with the shredded chuck roast.
Ingredients
3 tbsp. Oil
1 2lb flat chuck roast
1/4 cup flour
3 carrots, diced
1 large onion, diced
3-4 celery stalks, diced
1/2 cup red wine
2 tsp. Cumin
2 tsp. Sweet red paprika
2 tsp. Dried parsley
2 tsp. Garlic powder
1 tsp. Onion powder
1 tsp. Turmeric
1 tsp. Smoked paprika
Salt & pepper
6-8 @kosher_taste whole garlic cloves
3 tbsp. Tomato paste
1/3 cup ketchup
Water
Instructions
Season both sides of your chuck roast with salt and pepper
Then coat the top and bottom with flour.
Add your oil to a cast iron pan and get hot. Then pan sear both sides of your roast till a nice crust forms. Remove and set aside
In the same oil as you put your meat add your vegetables . Mix well with the oil and let cook for about 10 minutes
Then add the wine and mix well and let cook for another 5 minutes.
Then add all your seasonings, your whole garlic cloves, tomato paste and ketchup and mix well.
Add the roast back in on top of the veggies.
Then pour and cover the veggies with water .
Cover the pot and place in a 325F oven for 2-2.5 hours till meat is fork tender
Then shred the meat and mash together with the veggies till you have this delicious ragu