Beef Ragu

Ingredients

• olive oil (2 tablespoons)
• boneless beef chuck roast (1 (2 pound))
• ground black pepper (1 teaspoon)
• kosher salt (3 teaspoons)
• yellow onion (1 )
• garlic (6 cloves)
• harissa (2 tablespoons)
• tomato paste (2 tablespoons)
• dry red wine (1 cup)
• crushed tomatoes (1 (28 ounce) can)
• bay leaf (1 )
• pappardelle pasta (1 pound)
• grated Parmesan cheese (0 )

Instructions

1. Heat oil in a large Dutch oven over medium-high. Season chuck roast with pepper and 2 teaspoons salt. Sear meat until browned on every side, working in batches if necessary, about 10 minutes. Remove from Dutch oven and transfer to a large plate.
2. Reduce heat to medium and stir in onion. Cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in harissa and tomato paste; cook, stirring constantly, until caramelized, about 2 minutes.
3. Pour in wine and cook, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, until reduced by two thirds, about 5 minutes. Stir in tomatoes, bay leaf, chuck roast, and remaining 1 teaspoon salt. Reduce heat to medium-low and cover. Cook, stirring occasionally, until meat is tender, sauce has thickened, and flavors meld, about 2 1/2 hours.
4. Remove and discard bay leaf. Transfer meat from Dutch oven to a cutting board and shred using 2 forks. Return meat to pot and stir in pappardelle. Top with grated Parmesan cheese.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 935
• fat: 54 g
• sats: 20 g
• carbs: 54 g
• fibre: 7 g
• protein: 48 g
• salt: 1.921 g