fermer/close
vivez le coup de grace info@lecoupdegrace.ca

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande

    • Braised beef ragù sauce

    Preparation :25 min Cooking :3h25 min
    Difficulty :easy
    Servings :4 to 6

    This braised beef ragù sauce will change your life. This recipe is now part of my top 3 best pasta on my site! TRY IT THIS WEEKEND!

    Ingredients

    • Olive oil
    • 850 g beef chuck roast, cut into 2-3 large chunks and fat removed
    • 1/2 yellow onion, finely chopped
    • 3 large garlic cloves, finely chopped
    • 2 large Nantes carrots, quartered lengthwise then thinly sliced
    • 1/4 cup white wine
    • One can (798 ml) whole Italian tomatoes
    • The leaves of 3 large sprigs of fresh thyme
    • 1 large bay leaf
    • 1/2 cup beef broth
    • 1 teaspoon tomato paste
    • 454 g pappardelle
    • Fresh grated Parmesan for serving
    • Chopped fresh parsley for serving
    • Salt and pepper from the mill

    Preparation

    • In a large saucepan over medium-high heat, drizzle some olive oil and brown the meat on each side, about 10 minutes in total. Season generously with salt and pepper on all sides and add more oil as needed. Reserve the meat on a plate.
    • Add the onion, garlic and carrots then drizzle some. Cook 3 to 4 minutes to soften, stirring occasionally.
    • Deglaze with the white wine, mix and cook for 2 minutes.
    • With the exception of the pasta Parmesan and parsley, add the rest of the ingredients, season with salt and pepper then mix. Bring to a boil, reduce heat to low and cover. Simmer for 3 hours, stirring occasionally, until the beef flakes easily with a fork and the sauce is thick. (You can also cook in the oven for 3 hours at 350°F.) Break the tomatoes into small chunks. Remove the bay leaf, shred the beef and mix.
    • In a large saucepan filled with salted boiling water, cook the pasta al dente according to package directions. Pour into a colander and drain. Toss in the sauce and mix. Bury with Parmesan and garnish with fresh parsley!
    Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    See recipe
    Turkey and chorizo stuffed zucchinis
    Preparation : 45 min
    Cooking : 25 min
    See recipe
    Zucchini mac and cheese
    Preparation : 25 min
    Cooking : 25 min
    See recipe
    Homemade raviolis with lamb and goat cheese topped with grilled cherry tomatoes
    Preparation : 1h
    Cooking : 30 min
    fermer la fiche

    Braised beef ragù sauce

    • Preparation : 25 min
    • Cooking : 3h25 min
    • Servings : 4 to 6

    Ingredients

    • Olive oil
    • 850 g beef chuck roast, cut into 2-3 large chunks and fat removed
    • 1/2 yellow onion, finely chopped
    • 3 large garlic cloves, finely chopped
    • 2 large Nantes carrots, quartered lengthwise then thinly sliced
    • 1/4 cup white wine
    • One can (798 ml) whole Italian tomatoes
    • The leaves of 3 large sprigs of fresh thyme
    • 1 large bay leaf
    • 1/2 cup beef broth
    • 1 teaspoon tomato paste
    • 454 g pappardelle
    • Fresh grated Parmesan for serving
    • Chopped fresh parsley for serving
    • Salt and pepper from the mill

    Preparation

    • In a large saucepan over medium-high heat, drizzle some olive oil and brown the meat on each side, about 10 minutes in total. Season generously with salt and pepper on all sides and add more oil as needed. Reserve the meat on a plate.
    • Add the onion, garlic and carrots then drizzle some. Cook 3 to 4 minutes to soften, stirring occasionally.
    • Deglaze with the white wine, mix and cook for 2 minutes.
    • With the exception of the pasta Parmesan and parsley, add the rest of the ingredients, season with salt and pepper then mix. Bring to a boil, reduce heat to low and cover. Simmer for 3 hours, stirring occasionally, until the beef flakes easily with a fork and the sauce is thick. (You can also cook in the oven for 3 hours at 350°F.) Break the tomatoes into small chunks. Remove the bay leaf, shred the beef and mix.
    • In a large saucepan filled with salted boiling water, cook the pasta al dente according to package directions. Pour into a colander and drain. Toss in the sauce and mix. Bury with Parmesan and garnish with fresh parsley!

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top