Today I posted my grain free and Instapot version of this Italian classic but wanted to share with you the original recipe we simmered slowly on Christmas Day. It was AMAZING! So grab a 2 1/2 lb chuckroast (preferably grass fed), a pound of parpadelle and let’s do this!
Grab your large Dutch oven or stock pot. Heat over medium high to high heat. Cut your roast into 4 equal sized chunks and season with salt and pepper. Drizzle in a couple tablespoons of olive oil. Sear meat 2 pieces at a time browning on all sides. Set meat aside and add “sofrito”; diced carrot, celery and onion. Sauté in the same pan as you seared your meat scraping the bits as you go. After 3 minutes add in the crushed garlic, herbs and tomato paste. Continue to cook and stir until your tomato paste darkens slightly. Don’t stop stirring or your tomato paste may burn!
You can just throw everything in the pot and skip browning the meat and sautéing the veggies if you don’t have time, and it will still be awesome , but taking the time for this step adds some really great flavor and depth to your dish and makes it more awesome.
Now deglaze the pan (you do this with the veggies in the pan) with your red wine. Choose one that you would enjoy drinking. Please don’t use “cooking wine”…Malbec, Cabernet, even a good Chianti would be great. Carefully add the wine and allow it to simmer a minute or two to evaporate some of the wine.
Everyone in the pool now (except cheese and pasta). Meat, stock, tomatoes… Bring to a low simmer and cover. Keep at a low simmer for 2.5 hours, then remove cover and simmer an additional 30 minutes to reduce and thicken the sauce. Remove meat, shred then add back to pan.
While your sauce is reducing bring a pan of water to boiling, add pasta and a generous pinch of salt. Cook pasta 2-3 minutes shorter than package directions. Drain pasta reserving one cup of the cooking liquid.
Add pasta and water to sauce and cook for 2-3 more minutes allowing pasta to finish cooking in the sauce. Check seasoning and adjust salt and pepper if needed.
Grab your favorite pasta bowl/plate, pile on the pasta and top with some freshly grated Parmesan or pecorino. Sit back relax and savor the deliciousness…cheers!
Side Notes-On my quest to make the perfect Beef Ragu I found this beautifully yummy recipe from Pinch of Yum
And this delicious sounding recipe from Whitney Bond
http://whitneybond.com/2014/10/27/slow-cooked-beef-ragu/
Thanks so much for including a link to my Beef Ragu in your post!
You are welcome! Your recipe looks super delicious!
My pleasure! Thanks for stopping over to my blog!
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Most of my recipes are trial and error, but in my many travels to European countries I have picked up many great tips and direction. I have spent a significant amount of time in my life around chefs as well and other food loving friends. Thanks for replying and best of luck on your mission! Thanks for stopping by!
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