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    Best-Ever Beef Ragu

    6 servings

    porsi

    15 minutes

    waktu aktif

    2 hours 35 minutes

    total waktu
    Mulai Memasak

    Bahan-bahan

    2 tbsp. extra-virgin olive oil, divided

    2 lb. chuck roast, cut into 2" cubes

    Kosher salt

    Freshly ground black pepper

    1 medium yellow onion, chopped

    5 cloves garlic, thinly sliced

    1/2 tsp. fennel seeds

    1/4 tsp. red pepper flakes

    2 tbsp. tomato paste

    1/4 c. red wine

    1 (28 oz.) can whole peeled tomatoes

    1/4 c. water

    3 sprigs thyme

    1 bay leaf

    2 tsp. balsamic vinegar

    Parmesan, for serving

    Freshly chopped parsley, for serving

    Petunjuk

    In a large stock pot over medium heat, heat 1 tablespoon oil. Season chuck roast with salt and pepper and sear, in batches if needed, until browned on all sides, 10 minutes. Remove into a large bowl.

    Heat remaining oil, still over medium heat. Add onion and cook until soft, 6 minutes. Add garlic, fennel seeds, and red pepper flakes and cook until fragrant, 1 minute more.

    Add tomato paste and cook until it is darkened in color, 1 to 2 minutes more. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon.

    Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season with salt and pepper. Stir to combine and reduce heat to low. Cover and simmer, stirring occasionally, until meat easily shreds, 2 to 2 1/2 hours. Use a wooden spoon to break up tomatoes and meat, and remove bay leaf. Serve over your favorite pasta or polenta. Top with parmesan and parsley before serving.

    Nutrisi

    Ukuran Porsi

    -

    Kalori

    296

    Total Lemak

    13 g

    Lemak Jenuh

    4 g

    Lemak Tak Jenuh

    -

    Lemak Trans

    0 g

    Kolesterol

    97 mg

    Natrium

    791 mg

    Total Karbohidrat

    6 g

    Serat Diet

    4 g

    Total Gula

    5 g

    Protein

    34 g

    6 servings

    porsi

    15 minutes

    waktu aktif

    2 hours 35 minutes

    total waktu
    Mulai Memasak

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    Bahan-bahan

    2 tbsp. extra-virgin olive oil, divided

    2 lb. chuck roast, cut into 2" cubes

    Kosher salt

    Freshly ground black pepper

    1 medium yellow onion, chopped

    5 cloves garlic, thinly sliced

    1/2 tsp. fennel seeds

    1/4 tsp. red pepper flakes

    2 tbsp. tomato paste

    1/4 c. red wine

    1 (28 oz.) can whole peeled tomatoes

    1/4 c. water

    3 sprigs thyme

    1 bay leaf

    2 tsp. balsamic vinegar

    Parmesan, for serving

    Freshly chopped parsley, for serving

    Petunjuk

    1

    In a large stock pot over medium heat, heat 1 tablespoon oil. Season chuck roast with salt and pepper and sear, in batches if needed, until browned on all sides, 10 minutes. Remove into a large bowl.

    2

    Heat remaining oil, still over medium heat. Add onion and cook until soft, 6 minutes. Add garlic, fennel seeds, and red pepper flakes and cook until fragrant, 1 minute more.

    3

    Add tomato paste and cook until it is darkened in color, 1 to 2 minutes more. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon.

    4

    Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season with salt and pepper. Stir to combine and reduce heat to low. Cover and simmer, stirring occasionally, until meat easily shreds, 2 to 2 1/2 hours. Use a wooden spoon to break up tomatoes and meat, and remove bay leaf. Serve over your favorite pasta or polenta. Top with parmesan and parsley before serving.