Braised Beef Ragu with Gemelli

• Meat

  • 4 lbs Chuck, roast

• Produce

  • 2 Carrots, medium
  • 2 Celery stalks
  • 4 cloves Garlic
  • 1 Parsley to serve
  • 2 sprigs Rosemary, Fresh
  • 1 sprig Sage, fresh
  • 1 Sweet onion, large
  • 5 sprigs Thyme, fresh
  • 1 (28oz can Tomatoes

• Canned Goods

  • 2 cups Beef stock
  • 2 tbsp Tomato paste

• Condiments

  • 1/4 cup Balsamic vinegar

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 Parmigiano reggiano to serve

• Beer, Wine & Liquor

  • 2 cups Red wine

Found on oliviascuisine.com

Description

Ingredients

• 4lbs chuck roast, quartered
• Salt and freshly ground black pepper
• ¼ cup olive oil
• 1 large sweet onion, chopped
• 4 cloves of garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 tablespoon all purpose flour
• 2 tablespoons tomato paste
• ¼ cup balsamic vinegar
• 2 cups red wine (I use Chianti)
• 1 (28oz) can crushed tomatoes (San Marzano is best!)
• 2 cups beef stock
• 2 sprigs fresh Rosemary
• 1 sprig fresh sage
• 5 sprigs fresh thyme
• 1lbs Gemelli pasta, cooked according to instructions
• Chopped parsley to serve
• Freshly grated Parmigiano Reggiano to serve

Directions

• Preheat oven to 325 degrees.
• Season the beef with salt and pepper.
• Heat the olive oil on a large oven-proof Dutch oven over medium high heat. When the oil is sizzling hot, brown the meat on all sides, about 5 minutes, working in batches if necessary. Remove the beef from the pot and reserve.
• Reduce heat to medium. Add the onion and garlic to the same pot and sauté until fragrant and beginning to brown, about 2 minutes. Add the carrot and the celery and sauté until the vegetables are softened, about 5 minutes.
• Add the flour and the tomato paste, stir and cook for a minute to get rid of the raw flour taste. Then add the balsamic vinegar and cook, scrapping the bits off the bottom of the pot with a wooden spoon, until almost all gone, about 5 minutes.
• Add the red wine and simmer until reduced by half, about 5 more minutes.
• Meanwhile, prepare bouquet garni by tying all the fresh herbs together with a kitchen string.
• When the wine has reduced, add back the browned beef and the bouquet garni. Add the crushed tomatoes and the beef stock. Bring the liquid to a simmer over medium high heat. Then, cover the dutch oven and transfer to the preheated oven. Cook for 3 hours or until the beef is very tender.
• If the sauce is too liquidy at the end of the 3 hour cooking period, remove the beef and bring the liquid to the stovetop, over medium heat, to simmer until thickened to your likings.
• Discard the bouquet garni.
• Shred the meat into smaller pieces and return to the pot with the sauce. Taste for seasoning and adjust salt and pepper if necessary.
• Cook the pasta, according to package instructions, until al dente.
• Drain the pasta, reserving a little of the pasta water. Spoon a little of the tomato sauce over the pasta and toss, adding pasta water if necessary.
• Serve the pasta with the ragu (and some more sauce). Sprinkle with the chopped parsley and serve with freshly grated Parmigiano Reggiano.