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Spicy Italian Beef Ragu

Servings: 4

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Ingredients:

  • 1 kg Beef chuck roast
  • 1/2 teaspoon Crushed red pepper flakes
  • 2 tablespoons Olive oil
  • 2 medium Onions, chopped
  • 4 Garlic cloves, minced
  • 1 cup Red wine
  • 2 cans Canned diced tomatoes
  • 2 tablespoons Fresh rosemary, chopped
  • to taste Salt
  • to taste Black pepper
  • 500 grams Pasta
  • for serving Grated Parmesan cheese

Instructions:

  1. Season the beef with salt, black pepper, and red pepper flakes.
  2. Heat olive oil in a large pot over medium-high heat. Add the beef and sear on all sides until browned. Remove the beef and set aside.
  3. In the same pot, add the onions and garlic, and cook until softened.
  4. Add the red wine to the pot, scraping the bottom to loosen any browned bits. Reduce the wine by half.
  5. Add the diced tomatoes, rosemary, and return the beef to the pot. Cover and simmer on low heat for about 2 hours, until the beef is tender.
  6. Once the beef is cooked, shred it in the pot using two forks.
  7. While the beef is simmering, cook your pasta according to the package instructions.
  8. Serve the ragu over the cooked pasta, and top with grated Parmesan cheese.