Hearty Beef Ragu with Pasta

Shreds of the world's most spectacular beef, basking in a rich tomato and herb sauce. Spooned over pasta, this is pure comfort. And joy, lots of joy.

So what is a ragu? Yes, it's a brand of spaghetti sauce, but the real definition implies a rich sauce consisting of meat, onions, tomato puree, and red wine. And ragu is often served with pasta. In this recipe, I kept the root of the sauce traditional, and then added my own flair, namely a parmesan rind (that chunk of parmesan often thrown out when there's not enough of it left to shred or grate). The rind adds a subtle base layer of nuttiness, which partners perfectly with the tangy tomatoes and sweet onions. It's worth buying a chunk of parmesan just for the rind (stick with a domestic brand and you'll save a boatload of cash0>

What I also love about this sauce is that the oven does all the cooking. Once you brown the beef in the pot, the rest of the ingredients are added and the whole thing is transferred to the oven for a long, slow bake. Long and slow; that's the key to the perfect ragu; not only does the time allow the beef to cook until tender, the herbs have a chance to fully develop and infuse their perfume into the sauce.

You won't believe how incredibly moist and shreddable this beef is. Actually, you don't even need to "shred" it; the bigger chunks fall apart when you start stirring. It's magical.

Want to prep ahead? No problem. You can make the sauce and refrigerate it for up to 3 days before reheating and cooking with the pasta. You can also freeze the sauce for 3 months. If the sauce thickened while refrigerated or frozen, add more broth to "loosen it up".

Hearty Beef Ragu with Pasta

2 tablespoons olive oil, divided
2 pounds beef chuck or stew beef, cut into 2-inch pieces
Salt and freshly ground black pepper
1/2 cup diced white onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup red wine (something full bodied, like merlot or cabernet sauvignon), or substitute beef broth
3 cups tomato sauce (from a carton or can)
1 cup beef broth
3-inch piece parmesan rind (see note above)
1 pound pasta of choice
Freshly grated parmesan cheese or parmigiano reggiano for serving
Fresh basil leaves for serving, optional

Preheat the oven to 300 degrees. 
Heat 1 tablespoon of the oil in a large ovenproof stock pot or Dutch oven over medium-high heat. Add the beef and cook until the meat is browned on all sides, turning occasionally (let the beef get nice and browned on one side before turning). Season the beef with salt and pepper. Transfer the beef to a plate and set aside. 
Heat the remaining oil in the same pot over medium-high heat. Add the onion and garlic and cook for 2 to 3 minutes, until the vegetables soften, stirring frequently. Return the beef to the pot with any accumulated juices from the plate. Add the oregano and basil and stir to coat. Add the wine and cook for 1 minute, scraping up the brown bits from the bottom of the pan. Add the tomato sauce, beef broth and parmesan rind and bring to a simmer. 
Cover the pot and transfer it to the oven. Bake for 2 1/2 to 3 to hours, until the beef is very tender and shreddable, stirring every 45 minutes or so. 
Stir until the beef shreds/falls apart into the sauce. 
Season to taste with salt and pepper.
Note: At this point, you can stop and refrigerate or freeze the sauce (once it cools down)! It will last for 3 days in the refrigerator and 3 months in the freezer. 
While the sauce is simmering for the last 15 minutes, cook the pasta according to the package directions. Drain and transfer to a serving bowl or individual bowls. Top the pasta with the beef ragu, grated cheese and fresh basil leaves.

Serves 4