Shredded Beef Ragu Pasta

Shredded Beef Ragu Pasta

Shredded Beef Ragu Pasta is a classic Italian dish. The tender, shredded chuck roast has such a rich flavor. We use tomato powder instead of tomato paste, which thickens into paste when added to the sauce ingredients. You can use our Sheffield’s Essential Seasoning on the meat before browning in place of the salt and pepper.

Ragu is served over Pappardelle Pasta, or other wide egg noodle. The heartiness of the wide pasta holds the sauce with every bite. We like to add a small side salad, topped with our Italian Salad Dressing. You meal is complete. Enjoy!

Ingredients:
2 to 2 ½ Pounds Chuck Roast, Cut into 4 to 6 Large Pieces.
2 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
You can use 2 Tablespoons of our Sheffield’s Essential Seasoning in place of the salt and pepper.
3 Tablespoons Olive Oil, Separated
3 Cloves Garlic, Minced
1 Large Yellow Onion, Diced
1 Cup Celery, Diced
1 Cup Carrots, Diced
28 oz Diced Canned Tomatoes, We use petite diced since size goes better with the other ingredients.
3 Tablespoons Tomato Powder
1 ½ Cups Water
2 to 3 Beef Bouillon Cubes, Crushed
1 Cup Red Wine, like Cabernet Sauvignon. Or, use another cup of water instead, plus a third bullion cube.
¾ Teaspoon Dried Thyme
3 Dried Bay Leaves
Freshly Grated Parmesan Cheese for Serving
1 Pound Pappardelle Pasta, or other wide egg noodle for serving
2 Tablespoons of Butter

Directions:
Season the chuck roast pieces evenly with the salt and pepper, or Sheffield’s Essential Seasoning.

Heat 1 tablespoon of the olive oil over medium-high heat, in a Dutch Oven, or similar heavy pan with a tight-fitting lid. Add the beef pieces and nicely brown on all sides. Transfer to a plate.

Reduce the heat to medium. Add remaining 2 tablespoons of the oil. Add the garlic and onion. Sautee for 2 minutes, stirring constantly fo they don’t burn. Add the celery and carrot and continue to sauté for another 3 to 4 minutes until the celery turns translucent, stirring frequently.

Add the tomatoes & juice, tomato powder, water, red wine (or just water), bullion cubes, thyme, and bay leaves. Stir to combine all ingredients well. Transfer the meat back to the pan. Bring to a boil, then reduce to a gentle simmer.

Cook for 2 ½ to 3 hours, until meat is very tender and can be shredded easily. Check after 2 ½ hours. When meat is done, transfer to a cutting board and shred with 2 forks. Return shredded beef to the pan. Adjust salt and pepper to taste. Cover to keep warm. If the Ragu sauce is too thin, leave the cover off so the sauce will thicken a bit while the pasta cooks.

During last 20 minutes of the sauce cooking time, cook the pasta according the package directions, so it will be ready when the meat is done. When the pasta is done, drain it and add the butter, stirring to melt and combine.

Serve the Ragu over the pasta, topping with the grated Parmesan cheese. You can also toss the Ragu and pasta together then serve. Either way, it’s delicious. Enjoy!