This hearty meat sauce is comfort food in a bowl, with rich flavor from red wine and tomatoes. It's the perfect accompaniment to homemade Basic Pasta Dough cut into fettuccine, but of course, the sauce is excellent over store-bought fettuccine as well. Don’t be alarmed by the cooking time for the ragu. It’s a recipe you can get going and let simmer away on the stove while you do other things, making it perfect for a weekend dinner. It yields about 9 cups sauce. The recipe is a Yummly original created by Ashley Strickland Freeman.
- Sprinkle chuck roast with salt and pepper for beef. Heat oil in a Dutch oven over medium-high heat. Add the beef and sear on all sides, turning as needed, about 10 minutes total. Remove beef from pan.
- Add onion, celery, and carrot to drippings in the pan. Sauté until vegetables are tender, 5-6 minutes. Stir in garlic and tomato paste and reduce heat to medium. Cook, stirring often, until tomato paste and vegetables “melt” together and the tomato paste begins to brown, about 5 minutes.
- Add wine to the pan and stir with a wooden spoon, scraping bottom of pan to release any browned bits. Stir in beef broth, crushed tomatoes, sugar, and salt and pepper for sauce. Return the beef to the pan.
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|Calories560Calories from Fat280|
|% DAILY VALUE|
|Calories from Fat280|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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