A pot of shredded beef in a rich tomato and red wine sauce. Mostly hands-off cooking, which is a nice break. Everyone likes Italian, right? Right?

NutritionSortLoading...
Loading...

Beef Ragu:

3 lb boneless beef chuck roast, cut into 3 or 4 large pieces

2 Tbsp olive oil

2 large yellow onions, finely diced

2 medium carrots, finely diced

4 garlic cloves, minced

¼ c tomato paste

1 c dry red wine, or additional beef broth red wine vinegar

1 28-oz can crushed tomatoes

1 c low-sodium beef broth

2 bay leaves

2 sprigs fresh thyme

1 small sprig rosemary, optional

1½ tsp kosher salt, plus more to taste

½ tsp freshly ground black pepper

Select allAdd

SortLoading...
Loading...

For Serving:

1 lb pappardelle

Grated Parmesan and fresh basil, optional

Select allAdd

1. Beef: Pat the beef dry and season with the salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high or a pressure cooker. Sear the beef on all sides in batches, 8-10 minutes total per batch. Transfer to a plate.

2. Base: Lower heat to medium. Add onions and carrots. Cook 8-10 minutes, scraping up the browned bits. Add garlic and cook 1 minute. Stir in tomato paste and cook until darkened, about 2 minutes.

3. Deglaze: Add wine (or a splash of red wine vinegar/beef broth) and scrape the bottom of the pot. Simmer 2-3 minutes, then stir in crushed tomatoes and beef broth. Add bay leaves, thyme and rosemary.

4. Braise: Low and Slow - Return the beef and any juices. Bring to a gentle simmer, cover and cook on the stovetop over low heat for about 3-4 hours, turning the beef occasionally and adding a splash of broth if the sauce becomes dry. It is ready when the beef shreds easily with a fork. The cooking time is a range. Chuck roast finishes when it pulls apart effortlessly, not when the clock says it’s done.

5. Braise: Instant Pot - Return the beef and any juices. Cook on high for 75 minutes and use a natural pressure release. The cooking time is a range. Chuck roast finishes when it pulls apart effortlessly, not when the clock says it’s done.

6. Remove the herbs and bay leaves. Shred the beef into the sauce. Simmer uncovered for 10-15 minutes to thicken as needed. Taste and adjust salt.

7. Serve: Cook pappardelle in salted water according to the package. Toss with ragu and a splash of pasta water. Finish with Parmesan.

Storage & Reheating:

Store: Refrigerate ragu in shallow containers up to 4 days or freeze sauce up to 3 months. Keep pasta separate for best texture but not totally required; you can cook fresh pasta for later portions.

Reheat: Heat ragu covered in a saucepan, stirring occasionally, until hot throughout (165°F for leftovers). Loosen with broth or water if needed.

Tags: beef, dinner, egg-free, eggless, freezer-meal, instant pot, Italian, main, make-ahead, nut-free, pasta, ragu, slow cooker, stew

Bare Minimum - Substack (September 26, 2026)