For a richer flavor, consider browning the beef chuck roast in rendered bacon fat instead of olive oil. If you don't have harissa, you can substitute with 1/2 teaspoon crushed red pepper flakes or 1 teaspoon fennel seeds for a different, but equally delicious, flavor profile. A sprig of fresh rosemary or thyme added during the simmering process will add an extra layer of aromatic complexity to the ragu.
Beef Ragu
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PREP TIME20 mins
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COOK TIME3 hrs
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TOTAL TIME3 hrs 20 mins
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SERVING4 People
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VIEWS12
Experience the rich, slow-cooked flavors of this classic Italian comfort food. Tender, melt-in-your-mouth beef in a deeply savory tomato sauce, perfect for smothering over broad pappardelle noodles.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol164 mg
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Fiber7 g
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Protein48 g
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Saturated Fat20 g
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Sodium1921 mg
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Fat54 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat 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 (approximately 10 minutes). Remove from Dutch oven and transfer to a large plate.
02
StepReduce heat to medium and stir in onion. Cook, stirring often, until softened (approximately 8 minutes). Add garlic and cook, stirring constantly, until fragrant (approximately 1 minute). Stir in harissa and tomato paste; cook, stirring constantly, until caramelized (approximately 2 minutes).
03
StepPour in wine and cook, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, until reduced by two thirds (approximately 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 (approximately 2 1/2 hours).
04
StepRemove 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.
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Eliezer Boehmchamplin
Jun 27, 2025I didn't have harissa, so I used fennel seeds as suggested, and it was delicious! Next time I'll try with harissa, I'm so curious to taste this version now.
Mackenzie Predovic
Jun 10, 2025I followed the recipe exactly, and it turned out perfectly. The beef was so tender, and the sauce was incredibly rich and flavorful. I'll definitely be making this again!
Marianne Hills
Jun 8, 2025Simple to follow and delicious! I used a combination of beef chuck and short ribs for an even richer flavor. Will definitely make it again.
Yessenia Jenkins
Jun 7, 2025I added a splash of balsamic vinegar towards the end of cooking, and it gave the ragu a nice tanginess. Highly recommend this recipe!
Derek Nikolaushomenick
Jun 7, 2025This recipe is a winner! The slow cooking process really allows the flavors to develop, and the result is a truly amazing ragu.
Dariana Altenwerthrunte
Jun 7, 2025Absolutely delicious! The aroma while it was simmering filled the whole house! I paired it with a nice Chianti for a perfect Italian dinner.
Emmett Kihn
May 31, 2025This recipe is fantastic! The harissa adds a wonderful depth of flavor that I've never experienced in a ragu before. My family loved it!
Thelma Cassin
May 26, 2025The best ragu I've ever made! The beef was perfectly tender and the sauce was so rich and flavorful. Thank you for this amazing recipe!
Antonia Hickle
May 17, 2025Made this recipe, easy to follow. My kids loved it, even my picky eater!