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.