Braised beef ragù sauce with shredded chuck

Name: Braised beef ragù sauce with shredded chuck
Total time: 230 min
Ingredients: Olive oil; 1 lb 14 oz (850 g) beef chuck roast, cut into 2 or 3 large chunks and fat removed; ½ yellow onion, finely chopped; 3 large garlic cloves, finely chopped; 2 large Nantes carrots, quartered lengthwise then thinly sliced; ¼ cup (60 ml) dry white wine; One can (798 ml) whole Italian tomatoes; The leaves of 3 large sprigs of fresh thyme; 1 large bay leaf; ½ cup (125 ml) beef broth; 1 teaspoon (5 ml) tomato paste; 1 lb (454 g) pappardelle; Freshly grated Parmesan for serving; Chopped fresh parsley for serving; Salt and freshly ground pepper

lecoupdegrace.ca

Chuck roast braised for three hours, then shredded right into the tomato sauce. Real beef ragù for pappardelle or tagliatelle.

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Ingredients

Olive oil
1 lb 14 oz (850 g) beef chuck roast, cut into 2 or 3 large chunks and fat removed
½ yellow onion, finely chopped
3 large garlic cloves, finely chopped
2 large Nantes carrots, quartered lengthwise then thinly sliced
¼ cup (60 ml) dry white wine
One can (798 ml) whole Italian tomatoes
The leaves of 3 large sprigs of fresh thyme
1 large bay leaf
½ cup (125 ml) beef broth
1 teaspoon (5 ml) tomato paste
1 lb (454 g) pappardelle
Freshly grated Parmesan for serving
Chopped fresh parsley for serving
Salt and freshly ground pepper