Shredded Beef Ragu

Instructions

Step 1: Pat the beef chuck roast dry and season all sides with salt and black pepper./n
Step 2: Heat olive oil in a large Dutch oven over medium-high heat and sear the beef on all sides until browned, then remove and set aside./n
Step 3: In the same pot, sauté onion, carrots, and celery for 5–7 minutes until softened, then add garlic and cook for 30 seconds./n
Step 4: Stir in tomato paste and cook for 1–2 minutes to deepen the flavor./n
Step 5: Pour in red wine and scrape up any browned bits from the bottom of the pot, allowing it to simmer for 2–3 minutes./n
Step 6: Add crushed tomatoes, beef broth, oregano, basil, thyme, and red pepper flakes, stirring well to combine./n
Step 7: Return the seared beef to the pot, cover, and simmer on low for 2 1/2 to 3 hours until the meat is tender and easily shreds with a fork./n
Step 8: Remove the beef, shred it using two forks, then return the shredded meat to the sauce and simmer for an additional 10 minutes./n
Step 9: Cook the pasta according to package directions until al dente, then drain and toss with the ragu sauce./n
Step 10: Serve hot topped with freshly grated Parmesan cheese and chopped parsley.

Storage and Reheating Tips

Store leftover shredded beef ragu in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. The ragu can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating for best results.