Braised Beef Ragu
Servings: 10
Slow-roasted, seasoned braised beef, cooked to perfection then shredded and added to a delicious, hearty marinara sauce – the perfect ragu sauce for a thick-cut pasta dish!
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Ingredients
- 4 cups cooked shredded beef
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried red chili flakes, or to taste
- 4 cups marinara sauce
- 4 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- ¼ cup fresh parsley, chopped (save some for garnish if desired)
- ½ cup parmesan cheese, plus more for garnish
- 450 grams pasta, choose a wide noodle for best results
Instructions
- In a large Dutch oven, add the olive oil and bring to medium heat. Add the shredded beef and stir. Cook the beef for a few minutes until some of the shredded meat has browned.
- Add the onion, salt, and pepper, and continue to cook for 5 minutes.
- Add the garlic and cook for 2 additional minutes.
- Add the dried red chili flakes, if you prefer no spice, leave them out. Next stir in the tomato paste, tomato sauce, oregano, and basil.
- Cover and reduce heat to simmer. Allow to cook, covered, for 20 minutes.
- Next, stir in the parsley and parmesan cheese. Turn off the heat, and place the cover back on the pot.
- Allow to sit, undisturbed, for 5 minutes. Stir to combine and serve immediately over cooked pasta.
- Garnish with parsley and parmesan.
Notes
I like to spoon a ladle of sauce into a large bowl, add my desired amount of pasta, and toss to coat. Transfer to a plate, and top with a little more ragu. Garnish and serve.