Beef Ragu

Ingredients

• 2 to 2.5 lbs stew/chuck beef, cut into 2-inch cubes
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 4-6 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Chianti)
• 1 (28-ounce) can San Marzano whole peeled tomatoes, with their juice
• 1 cup beef broth (low-sodium)
• 1 bay leaf
• 1 teaspoon dried oregano
• A few sprigs of fresh thyme or 1/2 teaspoon dried thyme
• Pinch of red pepper flakes (optional)
• Fresh basil or parsley, for serving
• Grated Parmesan cheese, for serving
• Pappardelle pasta or crusty bread, for serving
• 1-2 sprigs rosemary (optional)
• Parmesan rind (save your rinds in the freezer — they keep forever and are perfect for this)

Optional Extras

• 2-3 anchovy fillets (add with garlic)
• Pancetta/bacon (render before searing beef, sear beef in the pork fat)
• Handful of dried porcini mushrooms — rehydrate in a cup of hot water for 20 minutes, chop finely, add with the onions and carrots. Pour the strained mushroom soaking liquid in with the broth. Adds a deep, earthy, woody flavor.
• 1-2 teaspoons Worcestershire sauce

Method

1. Sear the Beef: Pat the stew beef dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches in a single layer until deeply browned on all sides. This step is crucial for flavor development. Remove seared beef and set aside.

2. Sauté the Aromatics: Reduce heat to medium and add the chopped onion, carrots, and celery (the mirepoix). Cook, stirring occasionally, until softened and the onion is translucent, about 8-10 minutes. Add the garlic and cook for another minute.

3. Build the Flavor Base: Stir in the tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens in color. This “toasting” deepens its flavor.

4. Deglaze: Pour in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half.

5. Simmer: Return the seared beef to the pot. Add the San Marzano tomatoes (crush them with your hands as you add them), beef broth, bay leaf, oregano, thyme, and red pepper flakes. Stir everything together.

6. The Long, Slow Simmer: Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 3 hours, or until the beef is fall-apart tender. Stir occasionally. For the last 30 minutes, remove the lid to let the sauce thicken.

7. Finish: Remove the bay leaf and thyme sprigs. Shred the beef with two forks directly in the pot. Stir into the sauce. Taste and adjust seasoning.

Mantecatura

This is the step that makes it silky. You don’t serve the sauce straight from the pot.

1. When your pasta is almost done, reserve a cup of the starchy boiling water.
2. Put a serving of ragu into a separate skillet (or toss the pasta into the big pot).
3. Add drained pasta and a splash of starchy pasta water.
4. Turn heat to high and toss/stir vigorously for 1 minute.

The starch from the water binds the oil and tomato sauce together. The sauce will transform from “oily” to creamy, glossy, and silky, clinging perfectly to the noodles. High heat and vigorous stirring are the keys — if you just gently stir, the emulsion won’t happen. Add a little butter or Parmesan at the end.

Notes

• Overnight: Tastes better after a night in the fridge. But remove the bay leaf (can turn bitter) and Parmesan rind (gets gummy) before refrigerating.
• Basil: Either stir in torn basil off-heat when the sauce is done, or use as a garnish on individual bowls.
• Rosemary: Use sparingly (1-2 sprigs fresh or 1/2 tsp dried). Beef + rosemary is a classic combo, and the long cook time tames any harshness.

Serve tossed with wide pappardelle, ladled over creamy polenta, or alongside crusty bread. Garnish with fresh basil and a generous grating of Parmesan.