Sunday Ragu

• portioner: Makes 6-8 servings
• total tid: 3 hours 52 minutes

Ingredienser

2-3lbs chuck roast, trimmed

4c beef broth

8oz Pappardelle noodles

2 carrots, diced

½ large yellow onion, diced

8 garlic cloves, minced

2 15oz cans tomato sauce

15 oz can diced tomatoes

2T balsamic vinegar

3tsp salt, divided

2tsp pepper, divided

2tsp dried thyme

1 bay leaf

Olive oil

HOW TO MAKE IT:

Instruktioner

In a large Dutch oven or soup pot, add a splash of olive oil. Season chuck roast on all sides with 2tsp salt and 1 1/2tsp pepper. Sear on high for 4-5 minutes per side. Remove from the pot.

Add carrot and onion to the hot pot, reducing temperature to medium. Season with the remaining 1tsp salt and 1/2tsp pepper. Cook for 4-5 minutes. Add in garlic and cook an additional 2 minutes. Deglaze the pan with 2c of beef broth. Add in all remaining ingredients except the remaining 2c of beef broth and pappardelle. Nestle the beef back into the pot along with any juices.

Cover and reduce to low. Simmer for 3-4 hours until the roast is tender. When done, shred the meat with 2 forks. Add remaining 2c of beef broth and bring to a slow simmer. Add in pappardelle and cook until al dente, 10-12 minutes for homemade and 7-8 for store bought.

Serve in large bowls with crusty bread for mopping up the sauce!