Braised Beef Ragu Fettuccine

Braised Beef Ragu Fettuccine

3 hours30 minutes

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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

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Braised Beef Ragu Fettuccine

Prep: 10 mins

Cook: 3 hrs20 mins

Overall: 3 hrs30 mins

Serves: 8

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

Active Ingredients

  • 3 tbsp olive oil
  • 4 pound chuck roast cut into 2 inch pieces
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 large onion sliced
  • 2 celery stalks sliced
  • 1 big carrot chopped
  • 1 tablespoon Italian spices
  • 5 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tbsp fresh sage leaves sliced
  • 3 tbsp tomato paste
  • 1 cup red wine
  • 2 cups beef broth
  • 28 oz crushed tomatoes
  • 1 piece Parmesan cheese rind optional
  • 1/4 cup fresh parsley chopped
  • 16 oz Fettuccine dry

Directions

  • Preheat your oven to 350 F degrees.

  • In a oven-proof Dutch oven such as a braiser, heat 2 tablespoon of the olive oil over medium heat. When the oil is sizzling hot, include the beef and brown on all sides, about 5 minutes. Season the beef with salt and pepper to taste. Operate in batches if your Dutch oven is not huge enough to fit all the meat.

  • Eliminate the meat from the Dutch oven and add the remaining 1 tablespoon of olive oil.

  • Include the onion, celery, carrots, Italian spices and stir. Prepare for about 2 to 3 minutes until the onion softens and ends up being clear, and the veggies soften.

  • Add the garlic, rosemary, sage and tomato paste. Pour the red wine and beef broth and stir. Stir in crushed tomatoes. Give a boil. If adding the cheese skin, include it now, it will kick up the taste of the sauce. The rind will not melt, it will just being in your sauce and instill the sauce with additional umami.

  • Include the meat back to the Dutch oven, cover with a lid and location in the oven. Cook for 3 hours with the cover on.

  • 20 minutes prior to the 3 hours are up, cook the fettuccine according to the bundle directions. Keep the pasta water.

  • Transfer the meat from the Dutch oven to a bowl and shred with 2 forks. The meat needs to shred quickly after being prepared for so long. Get rid of cheese rind from the Dutch oven and dispose of.

  • Include the shredded beef back to the Dutch oven and stir. If the sauce is too thick include a few of the pasta water to thin out the sauce a bit. Garnish the sauce with fresh parsley.

  • Serve over fettuccine with Parmesan cheese.

Recipe Notes

  1. This is the Dutch-oven Braiser that I utilized.
  2. You can also make this in the sluggish cooker
  3. This recipe would also be great over some velvety polenta or mashed potatoes.
  4. I used Cabernet Sauvignon for this dish, but any red wine of your preference will work.
  5. Nutritional info consists of fettuccine. Please remember that dietary info is a rough price quote and can vary considerably based on products used.

Nutrition Information:

Calories: 757 kcal(38%) Carbohydrates: 53 g(18%) Protein: 55 g(110%) Fat: 34 g(52%) Saturated Fat: 12 g(75%) Cholesterol: 204 mg(68%) Sodium: 647 mg(28%) Potassium: 1508 mg(43%) Fiber: 5 g(21%) Sugar: 7 g(8%) Vitamin A: 2100 IU(42%) Vitamin C: 158 mg(19%) Calcium: 128 mg(13%) Iron: 7.9 mg(44%)

Course: Main Dish

Food: Italian

Keyword: beef ragu, ragu dish

Attempted this dish? Rate it below tag @jocooks on instagram and hashtag it #jocooks!

Meet jo

I’m Joanna (Jo for short) and this is my blog site where I show you my culinary experiences. Here you will find a variety of dishes using easy daily ingredients and producing wonderful, tasty and reassuring meals, including some decadent desserts.

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