Dutch Oven Braised Beef Ragu with Fettuccine

By Sprig Originals ✓ · with credit

Adapted from jocooks.com

Chuck roast browned hard, then braised for three hours in red wine, crushed tomatoes and a soffritto of onion, celery and carrot until it shreds under a fork. Piled onto fettuccine with plenty of Parmesan, it's the kind of Sunday sauce that makes the whole house smell like a trattoria.

Ingredients

• 3 tablespoon olive oil
• 4 pound chuck roast, cut into 2-inch pieces
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

• 1 large onion, chopped
• 2 stalk celery, chopped
• 1 large carrot, chopped
• 1 tablespoon Italian seasoning
• 5 clove garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage leaves, chopped
• 3 tablespoon tomato paste
• 1 cup red wine
• 2 cup beef broth
• 28 ounce crushed tomatoes
• 1 piece Parmesan rind (optional)

• 16 ounce dry fettuccine
• 1/4 cup fresh parsley, chopped
• shredded Parmesan, for serving

Instructions

1. Heat the oven to 350°F. Pat the beef chunks dry and season all over with the salt and pepper. Warm 2 tablespoons of the olive oil in a Dutch oven or braiser over medium heat until it shimmers, then brown the beef on all sides, about 5 minutes per batch. Don't crowd the pot — work in two or three batches and move the browned pieces to a plate.
2. Add the last tablespoon of olive oil to the empty pot, then stir in the onion, celery, carrot and Italian seasoning. Cook for 2 to 3 minutes, scraping up the browned bits, until the onion turns translucent and the vegetables soften.
3. Stir in the garlic, rosemary, sage and tomato paste and cook for 1 minute, until the paste darkens slightly and smells sweet.
4. Pour in the red wine and beef broth, scraping the base of the pot clean, then stir in the crushed tomatoes. Bring to a boil and tuck in the Parmesan rind if you're using one — it won't melt, it just quietly seasons the sauce with savoury depth.
5. Return the beef and any juices to the pot, cover with the lid and slide it into the oven. Braise for 3 hours, until the meat gives way completely to a fork.
6. About 20 minutes before the beef is done, boil the fettuccine in well-salted water until al dente per the package timing. Reserve a cup of the pasta water before draining.
7. Lift the beef out into a bowl and shred it with two forks — it should fall apart easily. Fish out the Parmesan rind and discard it.
8. Stir the shredded beef back into the sauce, loosening it with splashes of reserved pasta water if it looks too thick. Taste for salt, scatter over the parsley, and serve over the fettuccine with plenty of shredded Parmesan.

Chef's tips

Nutrition (per serving, estimated)

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