Lucky Penne Braised Beef Ragu
takes 3 hours and 30 minutes
serves 4 or 5
1.5 pounds chuck roast beef, cut into 1 inch cubes
1 cup diced onion
1/2 cup diced carrot
5 cloves garlic, minced
4 oz tomato paste
3 cups broth (beef or chicken)
1 cup red wine
1.5 teaspoons salt
2 boxes GOODLES Lucky Penne
Preheat oven to 325
In a dutch oven or any oven-safe baking dish with a lid, mix the beef, onion, carrot, tomato paste, broth, wine, and salt. Stir to combine.
Cover and cook at 325 for an hour. Remove the lid, stir, and cook for a second hour uncovered. If it feels thin, leave it uncovered for the last hour. If it feels thick or shows signs of burning, cover it for the last hour of cooking.
When the steak is fork tender, remove it from the oven and use a potato masher to mash together lightly, shredding up the steak.
Bring a pot of salted water to a boil. Add the Lucky Penne and cook for about 10 minutes until al dente. Before straining, reserve 1 cup of the cooking liquid.
Strain the pasta and toss it immediately with the sauce. If it feels too tight or dry, add pasta cooking liquid, a little at a time, until it reaches the perfect consistency for you.
Serve and top with the parsley, ricotta, and parmesan.