Braised beef ragù sauce

  • Preparation 25 min
  • Cooking 3 h 25 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 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



  • 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!