Slow-Cooked Beef Ragu with Fresh Pasta

Name: Slow-Cooked Beef Ragu with Fresh Pasta
Prep time: 35 min
Cook time: 150 min
Total time: 185 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 pounds beef chuck; 2 tablespoons olive oil; 2 medium, diced carrots; 2 stalks, diced celery; 1 large, finely chopped onion; 4 cloves, minced garlic; 2 tablespoons tomato paste; 1 cup red wine; 28 ounces diced tomatoes; 1 cup beef broth; 1 teaspoon dried oregano; 2 bay leaves; 1/4 cup, chopped fresh basil; 12 ounces pasta; 1/2 cup reserved pasta water

A deeply flavorful tomato-based sauce simmered for hours with tender beef and fresh pasta, embodying traditional Italian home cooking.

Cuisine: Italian

Category: Pasta

Prep: 35 minutes. Cook: 150 minutes.

Serves 4.

Ingredients

1.5 pounds beef chuck
2 tablespoons olive oil
2 medium, diced carrots
2 stalks, diced celery
1 large, finely chopped onion
4 cloves, minced garlic
2 tablespoons tomato paste
1 cup red wine
28 ounces diced tomatoes
1 cup beef broth
1 teaspoon dried oregano
2 bay leaves

Instructions

Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Add beef chuck, season with salt and pepper, and sear until browned on all sides, about 5 minutes per side.
Step 2: Add carrots, celery, onion, and garlic; cook for 5 minutes until vegetables soften and onions are translucent.
Step 3: Stir in tomato paste and cook for 2 minutes until it darkens slightly and becomes fragrant.
Step 4: Deglaze the pot with red wine, scraping up browned bits, and simmer for 5 minutes until wine is reduced by half.
Step 5: Add diced tomatoes, beef broth, oregano, and bay leaves. Bring to a simmer, then cover and reduce heat to low. Cook for 2.5 hours, stirring occasionally, until beef is fork-tender.
Step 6: Remove bay leaves and shred beef with two forks. Stir in fresh basil.
Step 7: Cook pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain pasta.
Step 8: Combine drained pasta with 2/3 of the ragu sauce and 1/4 cup reserved pasta water. Toss vigorously until sauce coats pasta evenly and thickens, adding more pasta water as needed.