Beef Ragu Tarifi

Malzemeler

• 2 tablespoons olive oil1 (2 pound) boneless beef chuck roast, cut into 2-inch cubes1 teaspoon ground black pepper3 teaspoons kosher salt, divided1 yellow onion, chopped6 cloves garlic, chopped2 tablespoons harissa2 tablespoons tomato paste1 cup dry red wine1 (28 ounce) can crushed tomatoes1 bay leaf1 pound pappardelle pasta, cooked and drainedgrated Parmesan cheese, for serving

Hazırlanışı

1. Heat 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, about 10 minutes. Remove from Dutch oven and transfer to a large plate.
2. Reduce heat to medium and stir in onion. Cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in harissa and tomato paste; cook, stirring constantly, until caramelized, about 2 minutes.
3. Pour in wine and cook, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, until reduced by two thirds, about 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, about 2 1/2 hours.
4. Remove 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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