Ingredients
Scale
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 28 oz canned San Marzano tomatoes
- 2 cups low-sodium beef broth
- 1 cup red wine (preferably a drinking wine)
- 12 oz tagliatelle or pappardelle pasta
- Fresh basil leaves and grated Parmesan cheese for garnish
Instructions
- Prepare your ingredients by chopping onions and mincing garlic.
- Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then sear until browned on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent (about 5 minutes).
- Deglaze the pot with red wine, scraping up any browned bits; let simmer for a couple of minutes.
- Stir in canned tomatoes, beef broth, and return the seared beef to the pot. Bring to a gentle simmer.
- Cover and slow-cook on low heat for 2-3 hours until beef is tender enough to shred easily.
- Cook pasta according to package instructions until al dente. Drain and toss with ragu before serving.
- Garnish with fresh basil and Parmesan cheese before enjoying.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Slow-cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg