Beef Ragu Pasta
This recipe is an especially rustic and sophisticated version of a traditional Italian Ragu Pasta.
Ingredients
Noodle of Choice
Canned Whole Tomato
Tomato Paste
Carrot
Celery
Green Onion
Onion
Parsley
Thyme
Garlic
Bay Leave
Red Wine Beef
Black Pepper
Dice one whole onion, along with celery and carrots, maintaining a 2:1:1 ratio, respectively. Since the ingredients will be boiled for several hours, avoid dicing them too small. Chop green onions to a similar size.
Cut the ribeye into thumb-sized cubes.
Add a tablespoon of vegetable oil in a pot over medium-high heat and add the ribeye. Render the beef to extract the fat.
Add the diced onion and green onion to the pot.
Once the onion begins to turn translucent, add the celery and carrots.
When the carrots are tender on the outside, stir in a tablespoon of tomato paste.
Pour in a cup of red wine—any high-tannin red will work.
Add spices (rosemary, thyme, parsley, and garlic), canned whole tomatoes, and enough chicken broth to fully submerge the ingredients.
Simmer for at least 3 hours, preferably up to 8, adding water as needed to maintain the broth level.
To serve, add noodles to a pan with a scoop of the sauce, mixing thoroughly.
Top with grated cheese and chopped parsley.
Enjoy!
