Ingredients
- 1 yellow onion
- 2 carrots
- 2 stalks celery
- 2 3/4 lb chuck beef roast
- salt and pepper
- 2 tbsp vegetable oil (optional)
- 2 tbsp olive oil
- 7 cloves garlic
- 3/4 tsp red pepper flakes
- 1 cans (28 oz) crushed tomatoes
- 1 cans (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1/2 cup water
- 1 tbsp dried parsley
- 1 tbsp dried basil or add 1/4 cup fresh after simmering
- 1 tbsp beef bouillon
- 1 1/2 tsp dried oregano
- 1 tsp sugar (optional)
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/4 cup chopped fresh basil
- 1 lb pappardelle
- freshly grated parmesan cheese
Steps
- Cut the beef into 1/2-inch pieces, season with salt and pepper, and sear it in oil in a large skillet for 8 minutes.
- Add the olive oil, onion, carrots, celery, garlic, and red pepper flakes, then cook for 6 minutes.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, water, parsley, basil, bouillon, oregano, sugar, thyme, and bay leaf.
- Cover and simmer over medium-low heat for 18 minutes, until the beef reaches 145 F and the sauce thickens.
- Boil the pappardelle in salted water for 10 minutes, then drain it.
- Toss the pasta with the ragu and top it with fresh basil and Parmesan.
Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.
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