Beef Ragu with Tempranillo

Thanks to Chef Pierre at Holloran Vineyard Wines for this dish that is equally perfect for a swanky dinner party or cozy weekend at home. Pair this dish with a Dundee Hills red wine and enjoy the memories that are sure to follow. Serves 4 as a main course.


  • 2 lb chuck roast, cut in 2” cubes
  • 3 tbsp olive oil 1 medium onion, chopped
  • 5 cloves garlic, minced
  • ½ tsp fennel seeds
  • ½ tsp red pepper flakes
  • 2 tbsp tomato paste
  • ½ cup red wine
  • 1 can whole peeled tomatoes
  • ¼ cup water
  • 3 sprigs thyme
  • 1 bay leaf
  • ¼ cup flat leaf parsley, chopped Parmesan to taste
  • Kosher salt and pepper


  • In a large Dutch oven, heat 2 tablespoons of olive oil.
  • Season chuck roast with salt and pepper and sear, in batches if needed, until browned on all sides, 10 minutes. Set the beef aside on a plate.
  • Heat remaining oil, add onion and cook until soft, about 6 minutes.
  • Add garlic, fennel seeds, and pepper flakes and cook until fragrant, 1 minute more.
  • Add tomato paste and cook for another 1 to 2 minutes.
  • Deglaze the pot with wine, scraping any brown bits from the bottom of the pot.
  • Add whole peeled tomatoes, crushing them with your hand, water, thyme, bay leaf, and reserved seared beef.
  • Reduce heat to low, cover and simmer, stirring occasionally, until meat easily shreds, 2 to 2 ½ hours.
  • Use a wooden spoon to break up tomatoes and meat, then serve over pappardelle or any other favorite pasta.
  • Top with freshly grated Parmesan and garnish with chopped parsley.

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