Braised beef ragù sauce

Name: Braised beef ragù sauce
Prep time: 25 min
Cook time: 3 h 25 min
Total time: 3 h 50 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: Olive oil; 1 lb 14 oz (850 g) beef chuck roast, cut into 2 or 3 large chunks and fat removed; ½ yellow onion, finely chopped; 3 large garlic cloves, finely chopped; 2 large Nantes carrots, quartered lengthwise then thinly sliced; ¼ cup (60 ml) dry white wine; One can (798 ml) whole Italian tomatoes; The leaves of 3 large sprigs of fresh thyme; 1 large bay leaf; ½ cup (125 ml) beef broth; 1 teaspoon (5 ml) tomato paste; 1 lb (454 g) pappardelle; Freshly grated Parmesan for serving; Chopped fresh parsley for serving; Salt and freshly ground pepper

Preparation 25 min
Cooking 3 h 25 min
Servings 6 to 8
Freezing Absolutely

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Braised beef ragù

Olive oil
1 lb 14 oz (850 g) beef chuck roast, cut into 2 or 3 large chunks and fat removed
½ yellow onion, finely chopped
3 large garlic cloves, finely chopped
2 large Nantes carrots, quartered lengthwise then thinly sliced
¼ cup (60 ml) dry white wine
One can (798 ml) whole Italian tomatoes
The leaves of 3 large sprigs of fresh thyme
1 large bay leaf
½ cup (125 ml) beef broth
1 teaspoon (5 ml) tomato paste
1 lb (454 g) pappardelle
Freshly grated Parmesan for serving
Chopped fresh parsley for serving
Salt and freshly ground pepper

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Preparation

In a large saucepan over medium-high heat, drizzle in a thin stream of 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. Set the meat aside on a plate.
Add the onion, garlic and carrots, then drizzle with a little olive oil. Cook 3 to 4 minutes to soften, stirring occasionally.
Deglaze with the white wine, stir 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 stir. Bring to a boil, reduce heat to low and cover. Simmer for 3 hours, stirring occasionally, until the beef falls apart easily with a fork and the sauce is thick. Break the tomatoes into small chunks. (You can also cook it covered in the oven for 3 hours at 350 °F (180 °C).) Remove the bay leaf, shred the beef and stir it back in.
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!