Instructions
Step 1: Season the beef chuck roast with salt, black pepper, and Italian seasoning.
Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat.
Step 3: Sear the beef on all sides until browned, then remove and set aside.
Step 4: In the same pot, sauté the onion, garlic, and carrots until softened.
Step 5: Stir in the tomato paste and cook for 1 minute.
Step 6: Pour in the red wine and simmer for 2 to 3 minutes.
Step 7: Add the crushed tomatoes, beef broth, oregano, basil, and red pepper flakes.
Step 8: Return the beef to the pot and cover.
Step 9: Simmer on low heat for 2 1/2 to 3 hours until the beef becomes tender and easy to shred.
Step 10: Remove the beef and shred it using two forks.
Step 11: Return the shredded beef to the sauce and stir well.
Step 12: Meanwhile, cook the pappardelle according to package instructions until al dente.
Step 13: Toss the cooked pasta with the beef ragu sauce until fully coated.
Step 14: Garnish with chopped parsley and grated Parmesan cheese before serving.
Storage and Reheating Tips
Store leftover beef ragu and pasta in an airtight container in the refrigerator for up to 4 days.
Freeze the cooled beef ragu separately in freezer-safe containers for up to 3 months.
Reheat on the stovetop over medium-low heat or in the microwave until warmed through. Add a splash of broth if the sauce thickens too much during reheating.
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