Dutch Oven Braised Beef Ragu with Gemelli

By Sprig Originals ✓ · with credit

Adapted from oliviascuisine.com

Chuck roast browned hard, then left to braise for three hours in red wine, San Marzano tomatoes and a bundle of fresh herbs until it collapses into a glossy, spoon-coating ragu. Toss it with short twisted pasta and a shower of Parmigiano for the kind of Sunday dinner people talk about afterwards.

Ingredients

• 4 lb chuck roast, quartered
• salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 large sweet onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 tablespoon all-purpose flour
• 2 tablespoons tomato paste
• 1/4 cup balsamic vinegar
• 2 cups red wine, such as Chianti
• 28 oz can crushed tomatoes
• 2 cups beef stock
• 2 sprigs fresh rosemary
• 1 sprig fresh sage
• 5 sprigs fresh thyme

• 1 lb gemelli pasta
• chopped fresh parsley
• freshly grated Parmigiano Reggiano

Instructions

1. Heat the oven to 325°F. Pat the quartered chuck roast dry and season it generously all over with salt and pepper. Tie the rosemary, sage and thyme sprigs into a bundle with kitchen string.
2. Warm the olive oil in a large Dutch oven over medium-high heat until it shimmers and just begins to smoke. Brown the beef on every side, about 5 minutes per batch, working in batches so the pieces never touch. Transfer the beef to a plate.
3. Lower the heat to medium and add the onion and garlic to the same pot. Cook for about 2 minutes, until fragrant and starting to colour at the edges. Stir in the carrots and celery and cook another 5 minutes, until softened.
4. Sprinkle in the flour and add the tomato paste. Stir constantly for 1 minute to cook off the raw flour taste, then pour in the balsamic vinegar. Scrape the bottom of the pot with a wooden spoon as it bubbles, about 5 minutes, until the vinegar has nearly disappeared and the fond has lifted.
5. Pour in the red wine and simmer for about 5 minutes, until reduced by half.
6. Return the beef and any juices to the pot along with the herb bundle, then add the crushed tomatoes and beef stock. Bring to a simmer over medium-high heat, cover, and slide the pot into the oven. Braise for 3 hours, until the beef falls apart under a fork.
7. Discard the herb bundle. If the sauce looks thin, lift out the beef and simmer the liquid on the stovetop over medium heat until it thickens to your liking. Shred the beef into rough pieces, stir it back into the sauce, and taste for salt and pepper.
8. Cook the gemelli in well-salted boiling water until al dente, then drain, saving a cup of the pasta water. Toss the pasta with a few ladles of sauce, loosening with pasta water as needed. Serve topped with more ragu, chopped parsley and plenty of grated Parmigiano Reggiano.

Chef's tips

Nutrition (per serving, estimated)

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