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Ingredients needed
- 700 g beef chuck roast, cut into 4 equal pieces
- Kosher salt, for seasoning
- Pepper, for seasoning
- 45 g Favuzzi Moderate Intensity Extra Virgin Olive Oil, plus more for dizzling before serving
- 200 g yellow onion, diced
- 100 g carrot, peeled and diced
- 100 g celery, diced
- 20 g garlic (about 6 cloves), minced or microplaned
- 30 g Favuzzi tomato paste
- 100 ml red wine
- 1 L beef stock
- 796 g Favuzzi San Marzano P.D.O peeled tomatoes, crushed by hand
- 3 sprigs fresh rosemary
- 10 sprigs fresh thyme
- 2 sprigs fresh sage
- 60 g Parmesan cheese, finely grated
- 1 pack (250 g) Favuzzi Egg Pappardelle
- Favuzzi Moderate Intensity Extra Virgin Olive Oil, for finishing
- Fresh herbs, for garnish (optional)
Products used in this recipe
Steps of preparation
- Preheat the oven to 150 °C (300 °F).
- Pat the beef dry and season all sides with kosher salt and pepper.
- Heat 30g of Favuzzi Moderate Intensity Extra Virgin Olive Oill in a Dutch oven over medium-high heat. Sear the beef on all sides, 3–4 minutes per side. Transfer to a plate and set aside.
- Add the diced onion, carrot and celery to the pot. Then 15g of Favuzzi Moderate Intensity Extra Virgin Olive Oil. Season with salt and pepper. Cook, stirring frequently, until deeply browned, about 12–15 minutes.
- Add the minced garlic and cook for 1 minute until fragrant. Stir in the Favuzzi tomato paste and cook for 2 minutes until slightly caramelized.
- Pour in the red wine to deglaze the pot, scraping up any browned bits. Cook until mostly reduced.
- Crush the Favuzzi San Marzano P.D.O peeled tomatoes by hand. Add the crushed tomatoes, beef stock, tied rosemary, thyme, sage, and seared beef to the pot.
- Cover and braise in the oven for 3 hours, or until the beef is fork-tender.
- Remove the beef from the sauce and transfer to a cutting board. Strain the sauce through a fine mesh strainer back into the pot, pressing on the solids to extract maximum flavour. Discard the solids and herb bundle.
- Bring the strained sauce to a vigorous simmer over high heat and reduce for about 15 minutes, or until the sauce coats the back of a spoon.
- Shred the beef using two forks. Return the shredded beef to the reduced sauce and stir to combine. Add the grated Parmesan and stir until melted and fully incorporated.
- Cook the 1 pack (250 g) Favuzzi Egg Pappardelle in salted boiling water according to package instructions until al dente. Drain.
- Add the cooked pasta to the ragu and toss to coat evenly.
- Serve immediately. Finish with additional Parmesan, fresh herbs, and a drizzle of Favuzzi Moderate Intensity Extra Virgin Olive Oil.
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