Meat , Pastas & noodles , Main dishes , Bases & sauces

Braised beef ragù sauce

Name: Braised beef ragù sauce
Prep time: 25 min
Cook time: 3 h 25 min
Yield: 4 to 6
Cuisine: Québécoise
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 25 min
Cooking 3 h 25 min
Servings 4 to 6
Freezing Absolutely

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!

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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!

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Oliviero Toscani O.T. Toscana 2016

Toscane, Italie

Produced by Oliviero Tuscani, this wine composed of Syrah at 50 %, Cabernet Franc at 35 % and small Verdot at 15 % is characterized by notes of black pepper, ripe cherry, pepper and blackcurrant. It is structured and endowed with a very present acidity, but with its fairly flexible tannins, and it presents a long and pleasant finish. Ideal with red meats. See the product

Noctura Shiraz, 10%

MonsRegius

Stout refined on Californian Shiraz must and on roasted oak shavings, this product will offer you powerful, wooded but also tannic notes, from the grapes. The roasted notes of beer will resonate with braised beef and caramelized vegetable flavors. The tannic finish of the beer brought by the red grape will bring you a recall of the red wines that we usually drink with this kind of dish. Beware, however, of his percentage of alcohol. We will taste it tempered in a small sip. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!