Gluten-Free Beef Ragú, Tender And Delicious!
Ingredients:
2 lbs beef chuck, cut into chunks
2 tbsp olive oil (for greasing the pot)
2 medium carrots, diced
2 celery stalks, diced
1 tbsp salt
1 tsp pepper
4 cloves garlic, minced
1 cup red cooking wine
2 cups beef broth
1 tsp dried thyme
1 tsp dried oregano
4 cups homemade red sauce (recipe coming soon!)
1 cup fresh Parmesan cheese, shredded
1/4 cup fresh basil, chopped
1 lb Jovial Brown Rice Mafalda pasta
Fresh parsley (for garnish)
Ricotta cheese (for garnish)
Instructions:
1. Prepare the beef: Start by cutting your beef chuck into chunks. Spray a large pot with oil and add the beef, cooking on all sides for about 5-7 minutes until nicely browned. Remove the beef from the pot and set aside.
2. Sauté the vegetables: In the same pot, add diced carrots and celery. Sauté them for 5-7 minutes until soft. Season with salt and pepper.
3. Add garlic and cooking wine: Add minced garlic to the vegetables and cook for 1-2 minutes. Then, pour in the red wine and bring it to a simmer. Let the red cooking wine cook down for about 5-7 minutes, stirring occasionally, until the cooking wine evaporates and reduces by about half.
4. Add herbs and beef broth: Stir in thyme and oregano and add the beef broth, letting them cook with the vegetables for another 1-2 minutes to release their flavors.
5. Add the sauce and beef: Pour in your homemade red sauce (recipe coming soon!). Add the browned beef chunks back into the pot, and stir to combine. Bring everything to a simmer, then reduce the heat to low. Cover the pot and let the beef cook for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender and easily shreds.
6. Shred the beef: Once the beef has cooked for 2.5 to 3 hours, remove the beef chunks from the pot and use a fork to shred it. Return the shredded beef to the pot and stir it back into the sauce.
7. Prepare the pasta: While the beef is cooking, cook your Jovial Brown Rice Mafalda pasta according to the box instructions. This pasta is perfect for holding onto the hearty ragú sauce! (Tip: We cook it for 2 minutes less than the suggested time for an al dente texture, this is our personal favorite!)
8. Finish the ragú: In the last 30 minutes of cooking, check the consistency of the sauce. If it seems too thick, you can add a bit of broth or water to reach your desired consistency. Stir everything together, allowing it to cook for the final 30 minutes.
9. Serve: To plate, add your cooked Jovial Brown Rice Mafalda pasta to a bowl. Spoon the rich beef ragu over the top. Garnish with shredded Parmesan cheese, fresh parsley, and a dollop of ricotta cheese for extra creaminess.
10. Enjoy: Serve your hearty beef ragú pasta and enjoy this comforting, delicious gluten-free meal!
