Stovetop Beef Ragu

This hearty meat sauce is comfort food in a bowl, in the same way as well-to-do proclaim from red wine and tomatoes. Its the unmovable accompaniment to homemade Basic Pasta Dough cut into fettuccine, but of course, the sauce is excellent more than store-bought fettuccine as well. Dont be panicked by the cooking grow old for the ragu. Its a recipe you can attain realize going and let simmer away something like the stove while you get supplementary further things, making it unadulterated for a weekend dinner. It yields practically 9 cups sauce. The recipe is a Yummly indigenous native created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).

The ingredient of Stovetop Beef Ragu

• 1 chuck roast about 2 1 2 pounds
• 1 2 teaspoon salt for beef
• 1 2 teaspoon freshly arena black pepper for beef
• 1 tablespoon vegetable oil
• 1 large onions chopped 1 large onion is very nearly 2 cups
• 1 stalk celery chopped
• 1 large carrots chopped
• 3 garlic cloves minced
• 6 ounces tomato bonding agent
• 1 cup dry red wine such as cabernet sauvignon
• 1 2 cup beef broth
• 28 ounces crushed tomatoes
• 2 tablespoons sugar
• 1 4 teaspoon salt for sauce improvement more for serving
• 1 4 teaspoon freshly arena black pepper for sauce improvement more for serving
• fettuccine homemade basic egg pasta cut into fettuccine or use store bought fettuccine
• pecorino romano cheese grated
• chopped parsley

The Instruction of stovetop beef ragu

• sprinkle chuck roast with salt and pepper for beef heat oil in a dutch oven over medium high heat add the beef and sear on all sides turning as needed about 10 minutes total remove beef from pan
• add onion celery and carrot to drippings in the pan sautu00e9 until vegetables are tender 5 6 minutes stir in garlic and tomato paste and reduce heat to medium cook stirring often until tomato paste and vegetables u201cmeltu201d together and the tomato paste begins to brown about 5 minutes
• add wine to the pan and stir with a wooden spoon scraping bottom of pan to release any browned bits stir in beef broth crushed tomatoes sugar and salt and pepper for sauce return the beef to the pan
• bring the sauce to a low boil then reduce the heat to medium low cover and simmer until beef is tender and falls apart 3 4 1 2 hours
• carefully transfer beef to a cutting board shred beef into bite size pieces using two forks and discard any fat return meat to pan season the sauce to taste with additional salt and pepper
• while sauce cooks cook pasta according to recipe directions drain saving a few tablespoons of pasta water add as much sauce as you like to hot drained pasta along with a little pasta water if texture seems too thick sprinkle with cheese plus chopped parsley if you like refrigerate any leftover pasta sauce up to 3 days or freeze up to 3 months

Nutritions of Stovetop Beef Ragu

@type: nutritioninformation
@type: 560 calories
@type: 26 grams
@type: 105 milligrams
@type: 31 grams
@type: 4 grams
@type: 36 grams
@type: 11 grams
@type: 760 milligrams
@type: 8 grams