Paleo Beef Ragu

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My friends……. Italian Grandma’s are going to be very mad with me since I cracked the code on Ragu Heaven! I just saved you a trip to Italy since I will show you how to make this super comforting, make you weak in the knees, scream out in joy dish! What is a Ragu? It is a meat based sauce that literally melts in your mouth! You could top this on some mashed potatoes or stir in some pasta or zoodles.

You will most likely just want to shovel it in your mouth though before you think of what you are going to put it on! It’s super easy to make and will seriously make your place smell like a million bucks! Without further ado, let’s hope on it and get this party started!


PALEO BEEF RAGU

Servings: 4


INGREDIENTS:
 

  • 2 1/2 lb Boneless Chuck Roast

  • 16 oz Beef Broth (I used Kettle & Fire Beef Bone Broth)

  • 24 oz Tomato Sauce (I used Rao’s Homemade Arrabbiata)

  • 14.5 oz can Fire Roasted Crushed Tomatoes

  • 1 Cup Red Wine (I used a Malbec)

  • 1/2 Yellow Onion Chopped

  • 2 Celery Stalks Chopped

  • 2 Medium Sized Carrots Chopped

  • 4 cloves Garlic Chopped

  • 1 Bay Leaf

  • Dried Thyme

  • Dried Oregano


INSTRUCTIONS:

  1. Preheat your oven to 325.

  2. Start off by cutting up your Boneless Chuck into nice sized chunks cutting off any silver skin or super fatty pieces. Then dry on all sides and make sure to let pieces come to room temperature for 30 minutes before cooking. Season with S&P nicely on all sides before cooking.

  3. Grab a 4 Qt dutch oven or large pot and get it nice and hot over medium heat. Add in some Olive Oil then Sear the Beef Chunks on all sides. This will take about 1 1/2-2 minutes each side. Work in batches so that you don’t overcrowd the pan.

  4. Once all the beef chunks are seared, remove and add a bit of EVOO to the pot then throw in the Chopped Onion, Carrot, and Celery. Season with S&P and cook for 8-10 minutes stirring often.

  5. Once time is up, throw in the garlic and stir cooking for 2 minutes.

  6. Add in the cup of wine and let reduce by half. This will take about 8-10 minutes.

  7. Now throw in the Beef Broth, Tomato Sauce, and Crushed Tomatoes.

  8. Add in a Bay leaf and a nice sprinkle of the dried Thyme and Oregano.

  9. Now let this come to a simmer and cook for 10 minutes stirring often.

  10. Once 10 minutes is up, add in your meat and make sure all of the pieces are fully submerged in the sauce.

  11. Cover and put into the oven for 2 1/2 to 3 hrs.

  12. Once time is up, remove from oven and add the meat to a plate. Shred the meet with two forks and set aside.

  13. Grab an immersion blender and blend the sauce until smooth. If you don’t have one, carefully add sauce to a blender and blend until smooth then add back to the pot.

  14. Now add the meat back to the sauce and let this come to a simmer for 30 minutes over medium low heat stirring often. Season with some salt if needed.

  15. Now your place should be smelling insane and your taste buds are probably going nuts!

  16. Grab a bowl and add in some Mashed Potatoes or pasta then throw that Ragu on top with some Shredded Parmesan Cheese and you will be in business!

  17. I served mine over some Cauliflower Mash and Roasted Broccolini and it was too die for!

Hope you guys absolutely love this!!


- Dave (@mypaleoishlife)

David CohenComment