Description
A traditional sauce to delight the senses.
Ingredients
Scale
- 1 lb egg tagliatelle
- Parmigiano Reggiano to taste
- 1 cup chopped yellow onions
- 2 lb beef chuck, trimmed of fat and cut into 2” cubes
- Salt
- Pepper
- Hefty pinch of sugar
- 6 cloves of garlic minced
- 3 1/2 tbsp olive oil
- 1 tbsp fresh rosemary finely minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano finely minced
- ½ cup red wine (Sangiovese, Chianti, or Cabernet Sauvignon)
- 5 14 oz cans of San Marzano tomatoes (quick puréed with immersion blender)
- Beef broth (optional to thin sauce if needed)
Instructions
- Wash, drain, pat dry, and season the beef cubes with salt and pepper.
- Heat a large dutch oven and pour in the olive oil. Once hot, place 1/2 the beef in a single layer. Brown on all sides and set aside. Add the remaining 1/2 of the beef and brown all sides again. (iIf your pan is large enough to do this all at the same time, then no need to brown in batches. If meat is not tender after this long, place the covered dutch oven in a 325 degree oven for an additional 45 minutes).
- Once you have removed the browned beef, add the diced onions, garlic, and a little salt. Sauté until onions are translucent. Add the finely minced herbs, stir, and sauté for a minute.
- Next, pour in ½ cup of the red wine, scraping the bottom and sides to deglaze the pan. Simmer for 1-2 minutes.
- Pour in the puréed San Marzano tomatoes and add a pinch of sugar.
- Stir and cover, leaving the lid a little askew. Simmer for around 30 minutes.
- Then, place the browned meat along with any juices into the pan. Stir, cover the same way with the lid slightly askew.
- Simmer on low heat for at least 2 hours, stirring frequently, until meat is tender.
- Serve ragù over al dente tagliatelle. Top with Parmigiano Reggiano cheese.