{"id":763,"date":"2022-01-20T13:36:42","date_gmt":"2022-01-20T18:36:42","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/braised-beef-ragu-sauce\/"},"modified":"2026-08-22T19:42:45","modified_gmt":"2026-08-22T23:42:45","slug":"braised-beef-ragu-sauce","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/braised-beef-ragu-sauce\/","title":{"rendered":"Braised beef rag\u00f9 sauce"},"content":{"rendered":"<h3>\ud83e\udd69 <strong>Braised beef starts with a chuck roast<\/strong><\/h3>\n<p>The cut decides everything here, and mine is a chuck roast. I cut it into three big blocks, trim the fat off and sear it until the bottom of the pot looks almost too dark. That is where the flavour hides. Three hours later the meat falls apart the second a fork touches it, and you shred it straight into the sauce. Nothing like a ground meat sauce. Here you actually chew strands of beef.<\/p>\n<h3>\ud83c\udf77 <strong>Why I use white wine instead of red<\/strong><\/h3>\n<p>Everybody deglazes with red. I use white, on purpose. A quarter cup, just enough to lift the fond off the bottom, not enough to announce itself. Red pulls the sauce heavy and leaves its tannins sitting there for three hours. White keeps the tomato bright and lets the beef speak. It is a small thing that changes the whole pot. If you want the red wine version, I already have one, my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/red-wine-braised-beef-shepherds-pie\/\" target=\"_blank\">red wine braised beef parmentier<\/a>.<\/p>\n<h3>\ud83c\udf5d <strong>Shredded beef rag\u00f9 goes on more than pasta<\/strong><\/h3>\n<p>At my place it lands on pappardelle or tagliatelle. Wide pasta, the kind that can carry a sauce like this, and better still if it is my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-fresh-pasta\/\" target=\"_blank\">homemade fresh pasta<\/a>. But I have spooned it over polenta, over <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/the-best-blue-cheese-gnocchi\/\" target=\"_blank\">gnocchi<\/a>, and once into a submarine bun with Parmesan piled on top. It works everywhere. The recipe makes about 1.7 litres of sauce, enough for six to eight people or a few containers for the freezer.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd69 Braised beef starts with a chuck roast The cut decides everything here, and mine is a chuck roast. I cut it into three big blocks, trim the fat off and sear it until the bottom of the pot looks almost too dark. That is where the flavour hides. Three &hellip;<\/p>\n","protected":false},"featured_media":9434,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Braised beef rag\u00f9 sauce with shredded chuck","_yoast_wpseo_metadesc":"Chuck roast braised for three hours, then shredded right into the tomato sauce. 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