Weekend Braised Beef Ragu with Pappardelle

• Meat

  • 2 lbs Chuck, roast

• Produce

  • 1 large bunch Basil
  • 2 Bay leaves
  • 6 cloves Garlic
  • 1 Onion, medium
  • 3 sprigs Thyme, fresh
  • 1 1/2 28 ounce can Tomato

• Canned Goods

  • 1 1/8 cup Beef broth
  • 2 tbsp Tomato paste

• Condiments

  • 2 tbsp Balsamic vinegar

• Pasta & Grains

  • 1 Pappardelle

• Baking & Spices

  • 3/4 tsp Red pepper flakes
  • 1 Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on littlespicejar.com

Description

Ingredients

• 1 tablespoon olive oil
• 2 – 2 1/2 pounds chuck roast
• 1 medium onion, chopped finely
• 6-8 cloves of garlic, pressed
• 1 cup + 2 tablespoons beef broth
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 1 (28 ounce can) crushed tomatoes
• 1 (14 ounce can) diced tomatoes
• 2 bay leaves
• a few sprigs of fresh thyme
• a large bunch of basil (a handful or so, no need to be exact)
• 1 teaspoon sugar
• 1/4 teaspoon – 1/2 teaspoon red pepper flakes
• salt to taste
• pappardelle, parsley, and parmesan cheese for serving

Directions

• Season both sides of the chuck roast with salt and pepper. Heat the oil in a large, dutch oven over medium high heat. Add the beef into the pot and allow it to sear on each side for 5 minutes. Add the onions to the skillet and let them sweat for 4-5 minutes or until they turn translucent. Add the garlic and let cook for another 1-2 minutes. STOVE TOP: Deglaze the pan with 1 cup of beef broth. Add the remaining 2 tablespoons of beef broth to a bowl along with the tomato paste and balsamic vinegar and use a whisk to combine. Add the mixture to the dutch oven and stir to mix. Add the crushed tomatoes, diced tomatoes, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Allow the sauce to gain a simmer, stir once. Cover and lower the heat to the lowest setting and let cook for 2 1/2 – 3 1/2 hours or until the meat easily shreds with two forks. Mine took about 3 hours to get the meat to just fall apart. Season with salt to taste. Feel free to skim any excess fat off the top and remove the bay leaves and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan. SLOW COOKER: Transfer the meat, onion, and garlic mixture to a slow cooker. Add the 1 cup of beef broth to the slow cooker. Whisk the remaining 2 tablespoons of beef broth in a bowl with the tomato paste and balsamic vinegar. Add the mixture to the slow cooker along with the crushed tomatoes, diced tomatoes, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Cover and let cook on the slow setting for 6-8 hours. Use 2 forks to shred the meat. You’ll know it’s done when it falls apart easily. Season with salt to taste. Feel free to skim any excess fat off the top and remove the bay leaves and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.