Chunky Beef Ragu

• tablespoons olive oil↗3 tablespoons
• lbs chuck↗2 lbs
• teaspoon salt and pepper1⁄2 teaspoon
• tablespoons butter↗2 tablespoons
• shallots, chopped↗2
• garlic cloves, minced↗3
• carrots, chopped↗2
• celery, chopped↗2
• tablespoons tomato paste↗2 tablespoons
• cup wine↗1 cup
• (28 ounce) can whole tomatoes↗1
• cup beef stock↗1 cup
• whole fresh thyme sprigs↗3
• bay leaves↗3
• ounces cooked pasta↗16 ounces

Step-by-step instructions

1. 1

   Sear chuck in olive oil on all sides and remove from pan and set aside.

2. 2

   Leaving oil left in pan add butter.

3. 3

   Once butter has melted add onions and garlic, cooking until fragrant.

4. 4

   Add celery and carrots, cooking until tender.

5. 5

   Add chuck back to pan and add tomato paste stir to incorporate cook for 2 minutes.

6. 6

   Add wine and stir to incorporate, cook for 2 minutes.

7. 7

   Add tomatoes and beef stock to pan.

8. 8

   Add bay leaves and thyme sprigs.

9. 9

   Cover and simmer on low heat for 3 hours.

10. 10

    Remove bay leaves and thyme sprigs stir in cooked pasta.

11. 11

    Top with parmesan cheese and serve.