Description
A comforting dish of tender beef simmered in a rich tomato sauce, served with freshly made pasta.
Ingredients
Scale
- 1.5 to 2 lbs beef chuck roast, cut into cubes
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 2 medium carrots, finely chopped
- 2 cups crushed San Marzano tomatoes (canned preferred)
- 1 cup dry red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups all-purpose flour (or gluten-free flour alternative)
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Freshly grated Parmesan cheese, as needed
- Fresh basil leaves or chopped parsley, for garnish
- Extra virgin olive oil, for drizzling (optional)
Instructions
- In a large bowl, combine the flour, salt, eggs, and olive oil. Mix and knead by hand for 8 to 10 minutes until the dough is smooth and elastic. Cover and let rest for at least 30 minutes.
- Finely chop the onion, garlic, and carrots. Sauté the vegetables in olive oil over medium heat for 5-7 minutes.
- Cube the beef chuck roast and sear in the pan until browned on all sides.
- Pour in the red wine, deglaze the pan, then add crushed tomatoes, rosemary, thyme, bay leaves, and season with salt and pepper. Simmer for 2 to 3 hours.
- Roll out the rested pasta dough thinly, cut into shapes, and set aside.
- Cook the fresh pasta in boiling salted water for 2 to 3 minutes, then drain and toss with hot beef ragu sauce.
- Serve the beef ragu over pasta, topped with Parmesan cheese and garnished with basil or parsley.
Notes
Use high-quality beef for the best flavor and allow the ragu to simmer longer for richer flavors.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg