There’s nothing like expanding your meal plan with a new recipe! Oxford at the Ranch Apartments in Waller, Texas is proud to introduce you to new meal ideas that will keep your family and friends coming back for more.
You can begin expanding your weekly meal plan with this recipe for Beef Ragu. Delicious and filling, this Italian dish is perfect for a homecooked meal on a busy weekday. Made with browned chuck roast, juicy, peeled tomatoes, and plenty of Italian seasonings, it pairs perfectly with your favorite type of pasta and a big piece of garlic bread. Best of all, it will be a recipe that your family will absolutely love time and again!
- 2 tablespoons extra-virgin olive oil, divided
- 2 pounds chuck roast, cut into 2-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 5 cloves garlic, thinly sliced
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1/4 cup red wine
- 1 (28-ounce) can whole peeled tomatoes
- 1/4 cup water
- 3 sprigs thyme
- 1 bay leaf
- 2 teaspoon balsamic vinegar
- Parmesan, for serving
- Cooked pasta or polenta of your choice
- In a large stock pot over medium heat, heat 1 tablespoon oil. Season chuck roast with salt and pepper and sear in batches until browned on all sides, 10 minutes. Place into a large bowl.
- Heat remaining oil, still over medium heat. Add onion and cook until soft, 6 minutes. Add garlic, fennel seeds, and red pepper flakes and cook until fragrant, 1 minute more.
- Add tomato paste and cook until it is darkened in color, 1 to 2 minutes more. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon.
- Add whole peeled tomatoes, water, thyme, bay leaf, and seared pot roast and season with salt and pepper. Stir to combine and reduce heat to low. Cover and simmer, stirring occasionally, until meat easily shreds, 2 to 2 1/2 hours.
- Use a wooden spoon to break up tomatoes and meat, then serve over your favorite pasta or polenta. Top with parmesan and parsley before serving.