- Level: Easy
- Total: 3 hr 50 min
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 500
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 53 g
- Cholesterol
- 145 mg
- Sodium
- 1026 mg
This is a deep, rich pasta sauce using chuck roast instead of ground meat. It takes a bit of time to cook, but it’s economical, versatile and elegant enough to serve guests. It also freezes well.
- Level: Easy
- Total: 3 hr 50 min
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 500
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 53 g
- Cholesterol
- 145 mg
- Sodium
- 1026 mg
Ingredients
Directions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Sprinkle the beef with salt and pepper. In batches, sear the beef in the oil until browned all over, about 5 minutes per batch. Remove to a sheet pan or plate and set aside.
- Add the leeks, carrots, garlic, rosemary and oregano to the Dutch oven and stir. Cook for 3 to 4 minutes to soften. Add the tomato paste and stir to combine. Allow the tomato paste to cook and deepen in flavor, 2 to 3 minutes. Deglaze with the white wine, stirring and allowing it to come to a boil. Add the beef stock and bay leaves as well as the beef back to the pot. Stir to combine, then bring to a simmer and cover with the lid. Cook, stirring occasionally, until the meat is tender, 2 to 2 1/2 hours. Remove the lid and continue to cook until the sauce has reduced slightly and thickened, 15 to 20 minutes.
- To serve, add the noodles to a bowl. Top with a generous scoop of the ragu, then grate over the Parmesan and garnish with the basil.
