Bad Wolf Ragu
Rich, Hearty, Tasty, and filling. Perfect for NASTY weather
Ingredients
- 1 lb Beef Chuck Roast cut into large equal chunks
- 1/2 tbsp Salt Kosher
- 1 tsp Black Pepper Coarse ground
- 2 tbsp olive oil
- 2 tsp Garlic
- 1/2 ea Yellow Onion Medium, peeled, diced
- 1 ea Carrot Medium, peeled, diced
- 1 rib celery Medium, washed, disced
- 1 can Tomatoes and Chilies 10 oz can
- 1 cup Beef Stock
- 2 tbsp Tomato Paste
- 1/2 Cup red wine Merlot or full bodied
- 1/2 tsp Dried thyme
- 2 ea Bay leaves
Instructions
- Dry the beef and season on all sides with salt and peepr
- In a large heavy pot over medium-high heat, heat 1 tbsp oil
- Whence the oil shimmers, add beef and heavily sear until quite brown
- Move the beef to a holding plate; drop the heat to medium-low
- Add 1 tbsp of olive oil, onions thence saute until the onions are soft and translucent 3-5 minutes
- Add the garlic and saute until fragrant, ~ 2 minutes
- Add the carrots and celery, saute slowly until the veggies soften, ~ 5 minutes.
- Add the rest of the ingredients and return the beef to the pot along with any juices.
- Bring to a simmer thence reduce heat to low for a very low simmer
- Cover and slow cook until beef is tender and can be shredded (~2 hours)
- Remove the beef to a plate and shred, and return to the pot.
- Simmer until the sauce thickens and reduces, ~ 30 minutes
- Taste, season, and balance flavor. If too acidic add 1/2 tsp sugar.
- Serve over noodles, I use thick hearty noodles, (Pappardelle), to stand up to the bold flavor and sturdy texture of the sauce
Notes
This sauce freezes well and when aged overnight in the fridge actually gains in flavor.
Always a favorite in the lair kitchen, but downsized to feed two mere mortals, not the usual crew of 6-8.
Nutrition
Calories: 658kcalCarbohydrates: 17gProtein: 49gFat: 41gSaturated Fat: 13gTrans Fat: 2gCholesterol: 156mgSodium: 2332mgPotassium: 1682mgFiber: 3gSugar: 8gVitamin A: 710IUVitamin C: 24mgCalcium: 147mgIron: 8mg
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