Braised Beef Ragu Fettuccine

I offer you Braised Beef Ragu with Fettuccine for when you need a reassuring and tasty meal. This sluggish braised, fall-apart-tender beef is prepared in an abundant tomato and vegetable sauce served over a bed of al dente fettuccine.

It’s been an extremely cold month, snowing and gloomy which constantly gets me in the mood to prepare up some comfort food.

Beef Ragu

Which is why I offer you this dish for slowly braised beef ragu fettuccine.

Remo in some cases complains that I make too many pasta dishes, however to me this sort of pasta meals are what comfort food is all about. Pasta slathered in abundant silky and meaty sauces, pasta objectives, my friends.

Finest Beef Cut for Ragu

I choose to utilize chuck roast, beef shanks, stewing beef or beef brisket for ragu. Scorching the meat first isn’t needed, I strongly recommend you do not skip this. Browning the meat first produces a caramelization which will provide a rich taste to the finished ragu. Totally worth the effort, believe me.

How to Make Beef Ragu

Start by browning the beef pieces in a Dutch oven such as a braiser with a bit of olive oil. Make certain to season your beef generously. You might likewise need to do this in batches, if your Dutch oven isn’t big enough to fit all the meat.

Transfer the meat to a plate then in the exact same Dutch oven make the sauce by sautéing the onion, celery, carrots, flavoring in a little bit of olive oil. You wish to cook this till the veggies soften. Stir in the garlic, herbs and tomato paste. I like to add tomato paste due to the fact that it gives the sauce a richer taste.

Add the red wine, beef broth and crushed tomatoes.

Remove the beef pieces to a bowl and shred with 2 forks. Transfer the shredded meat back to the sauce and stir.

Garnish with more parsley or Parmesan cheese.

How to Serve Beef Ragu

This beef ragu is so tasty and it’s fantastic served over any pasta such as fettuccine or pappardelle, but it’s also exceptionally delicious served over a velvety polenta or rice. You can even serve it by itself or as a spread over some great crusty bread.

I hope you offer this dish a try, it deserves the effort, but really all that’s needed is some slicing, some browning and sautéing, then unwind by the fireplace and check out an excellent book while waiting for your dinner. The odor will be remarkable and your neighbours might come knocking, however isn’t that what Italian food is everything about? MANGIA! MANGIA!

Attempt my One Pot Beef Ragu Pasta if you’re searching for a busy weeknight variation of this recipe!

How to Shop Leftover Beef Ragu

This beef ragu will last 3 to 4 days in the fridge. Make sure to save it in an airtight container.

This ragu likewise freezes well. Store it in an airtight container in the freezer for 4 to 6 months

Try These Reassuring Dinners:

• Baked Penne with Italian Sausage
• Chicken Lasagna alla Bolognese
• Spaghetti Bolognese
• Aglio e Olio
• Traditional Spaghetti and Meatballs