POSTED March 20, 2018

Braised Beef Ragù with Fusilli

Ready to get your simmer on? If you’re looking for an incredible pasta sauce recipe to warm up your kitchen this weekend, look no further. This from-scratch ragù is braised beef bliss—loaded up with honest-to-goodness ingredients and served over our springy fusilli for the perfect family table meal. Don’t wait for a special occasion!

SERVES: 6-8
LEVEL: Roll Up Your Sleeves

INGREDIENTS

4 pounds chuck roast
¼ cup DeLallo Extra Virgin Olive Oil
1 large sweet onion, diced
4 cloves of garlic, diced
2 medium carrots, diced
2 celery stalks, diced
1 tablespoon flour
2 tablespoons DeLallo Tomato Paste
¼ cup DeLallo Balsamic Vinegar
2 cups dry red wine
1 (28-ounce) can DeLallo Crushed San Marzano Tomatoes
2 cups beef stock
5 sprigs fresh oregano
1 tablespoon cornstarch
1 (16-ounce) package DeLallo Fusilli Pasta, cooked according to instructions
Chopped Italian flat leaf parsley
Freshly grated Parmigiano-Reggiano
Salt and freshly ground pepper

DIRECTIONS

Preheat oven to 325˚F. Season the meat with salt and pepper.
Heat the olive oil in a large oven-proof pot (Dutch oven) over medium-high heat. When the oil is hot, brown the meat on all sides, about 5 minutes. Remove the beef from the pot and set aside.
Reduce heat to medium. Add the onion and garlic and sauté until fragrant, about 2 minutes. Add the carrots and the celery and sauté until the vegetables are softened, about 5 minutes.
Stir in flour and tomato paste. Cook together for a minute, and then add the balsamic vinegar. Cook for about 5 minutes, being sure to scrape the bits off the bottom of the pot with a wooden spoon. Add the red wine and simmer until reduced by half, about 5 more minutes.
Meanwhile, prepare the oregano by tying the stems together with a kitchen string.
When the wine has reduced, add the browned beef and the oregano. Add the crushed tomatoes and the beef stock. Bring the liquid to a simmer over medium-high heat. Then, cover the pot and transfer to the oven. Cook for 3 ½ hours, or until the beef is very tender.
Remove the meat and place on a cutting board. Discard the oregano. Shred the meat into smaller pieces.
Stir in the cornstarch. Thicken the sauce slightly with an immersion blender. Pulse for about 2 minutes. Return the meat to the pot with the sauce. Salt and pepper to taste.
Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain, reserving about ½ cup of pasta water.
Add the pasta to the sauce and cook for 2 minutes. Add pasta water as needed.
Spoon the pasta onto plates and sprinkle with chopped parsley and freshly grated Parmigiano-Reggiano.

Braised Beef Ragù with Fusilli

Related Recipes

DeLallo Imported San Marzano Tomatoes 28 oz.

DeLallo Fusilli Pasta 1 lb.

DeLallo Balsamic Vinegar of Modena IGP 8.5 oz.

DeLallo Tomato Paste 6 oz.