father's day, classic ragu recipe, italian ragu recipe, red sauce recipe, braised beef recipe, canned tomatoes
- Preheat oven to 350o F.
- Heat oil in a large Dutch oven. Pat dry the pieces of chuck roast and season with salt and pepper. Brown meat on all sides in the oil; then transfer to a plate.
- Add the pancetta to Dutch oven and lightly brown. Add the garlic, onions, carrots and mushrooms; stir to combine. Cook until onions are translucent. Place the meat back into the Dutch oven.
- Add the wine and cook for several minutes reduce the liquid by half, stirring occasionally. Add the thyme, bay leaves, tomatoes, tomato paste and stock. Bring to a boil and then cover.
- Place Dutch oven in the oven and cook about 2½ to 3 hours or until meat is fork tender. Remove from oven and garnish with parsley.
Cook's Note: Store in the refrigerator for a day or two, then reheat in your oven when ready to serve. Serve over creamy polenta or shredded for a delicious ragu on pappardelle pasta!
Braising is a technique that turns even the toughest cuts of meat into fork-tender meals. After a few hours of braising in our tomato paste and peeled tomatoes, it is ready to serve over creamy polenta or shredded as a ragu on pappardelle pasta.