Bertotti Beef Ragu

Traditional Italian Ingredients: 

Beef:  2 ½ pound Hole-in-One grass-fed Chuck Roast cut into 2 inch cubes (you can also use a leaner cross-rib roast, but increase cooking time)

Vegetables:  1 Onion diced, 3 cloves minced Garlic, 1 cup each Celery and Carrots – chopped

Liquid:  1 cup Beef Stock and 1 cup Red Wine (something you would enjoy drinking)

Tomatoes: 28oz can Crushed Tomatoes, 28oz can Diced Tomatoes and 3 tbsp Tomato Paste

Balsamic Vinegar: 2 tbsp.

Herbs: 3 Bay Leaves, 1½ tsp Thyme and freshly chopped Parsley for garnish

Spices: Salt, Pepper and Sugar

Cheese:  Freshly grated Parmesan

Pasta:  Most recipes recommend Pappardelle, Fettuccine or Tagliatelle

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Pat dry and sprinkle with plenty of salt and pepper:
            Cubed Beef

Heat a heavy-bottomed pan over medium heat. Add:                                                                                                                                                                                     2-3 tbsp olive oil

In batches, making sure the meat doesn’t touch, quickly sear the beef on all sides (less than 1 min/side).   Remove beef to a plate and add to pan:
           A little more olive oil
           Onions & Garlic . . . then Celery & Carrots

Cook onions & garlic 3 minutes.  Then add celery & carrots and sauté slowly for 5 minutes.  Add:
           Tomato paste 

Stir and allow to cook for a minute or two.  Add:
           Crushed and Diced Tomatoes

Deglaze your pan with tomato liquids.  Add:
           Balsamic Vinegar, Wine, Bay Leaves, and Thyme (there’s never enough time . . .)

Bring to a boil and simmer for 3 minutes. Remove from heat and transfer to a crockpot.  Add:
           Beef cubes

Turn crockpot to LOW setting for 6-8 hours.  Check meat after 6 hours for tenderness, using two forks to shred the meat.  It’s done when it falls apart easily.         Pour yourself a:
           Glass of Red Wine and say, “Saluti!”

Season the sauce with salt to taste and possibly a tsp of sugar. Meanwhile cook your pasta, toss some of the Ragu with the cooked pasta. Serve topped with more Ragu, Parmesan, parsley, and open another bottle of wine.

            Buon Appetito!