HEARTY BEEF RAGU
8 to 10 servings
The flavors of this ragu will deepen if chilled overnight and reheated. Also, once chilled, the fat is easily skimmed from the top. We love to substitute lamb shoulder chops or country-style pork ribs for the beef (a combination of meats is also quite good). For a ragu based on ground meat, see Bolognese Sauce (and Cincinnati Chili Cockaigne or Keema Alu, if we’re allowed to be indulgent with the term “ragu”).
Preheat the oven to 300°F.
Pat dry:
- 2 pounds boneless chuck, brisket, neck, or bottom round, cut into 1-inch cubes, or 3 pounds bone-in short ribs, crosscut shank, or oxtails
Heat in a Dutch oven or heavy pot over medium-high heat:
- 2 tablespoons vegetable oil
Add the meat in batches and brown on all sides. Transfer to a plate. Pour off all but 2 tablespoons of fat from the pot (or add more if needed). Add:
- 1 large onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery rib with leaves, finely chopped
- 4 garlic cloves, chopped
Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Stir in:
- 2 tablespoons tomato paste
Cook, stirring, until the tomato paste has browned and is sticking a little to the bottom of the pot. Add:
- 1 cup dry red or white wine
Bring to a boil, scraping to release the browned bits on the bottom of the pot. Stir in:
- Two 28-ounce cans whole tomatoes
- 1 ½ teaspoons dried oregano
- ½ teaspoon red pepper flakes
- 1 bay leaf
- (4 anchovy fillets, chopped)
Bring to a simmer, crushing some of the tomatoes against the side of the pot with a spoon or spatula. Return the meat to the pot, cover, and transfer to the preheated oven. Cook until the meat is very tender, 3 to 4 hours.
Remove the bay leaf. If using bone-in cuts, transfer them to a rimmed baking sheet. When cool enough to handle, shred the meat from the bone, discarding any gristly bits, and return to the pot. Chill the ragu overnight, if desired. Skim off any fat from the surface of the stew, return to a faint simmer over low heat (if necessary), and season to taste with:
- Salt and black pepper
Serve with:
- Cooked pasta, such as ziti, penne, or pappardelle
Top each serving with:
- Chopped parsley, oregano, or a combination
- Grated Parmesan or Romano