Shake up your household menu – and put your fully equipped kitchen to use – with this easy-to-follow recipe, courtesy of The Enclave at Woodbridge, the best apartments in Sugar Land TX.
Start with this recipe for Beef Ragu. Why? Well, because, no one – and we mean, no one – can deny the flavor and tradition of a well-made Italian dish. Using browned chuck roast, juicy, peeled tomatoes, red wine, and plenty of Italian seasonings, this recipe is hearty and fulfilling. Plus, it perfectly complements any type of pasta or zoodles. Add it to your recipe box tonight, courtesy of the premier apartments 77498.
- 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 if needed, 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.