Beef Ragu With Fettuccine Recipe

Ingredients for Beef Ragu With Fettuccine

• Olive Oil
• Beef Gravy
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• Garlic Cloves
• Red Wine
• Diced Tomatoes
• Beef Stock
• 2 bay leaves
• Fettuccine Pasta
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley

How to Make Beef Ragu With Fettuccine

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Brown 2 lbs of beef stew meat in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
3. Reduce heat to medium. Add 2 carrots (chopped), 2 celery stalks (chopped), 1 large onion (chopped), and 4 cloves garlic (minced) to the pot. Cook for 5-7 minutes, until softened.
4. Pour in 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated.
5. Return the beef to the pot. Add 28 oz (one 28-ounce can) crushed tomatoes, 4 cups beef broth, 2 bay leaves, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, salt, and pepper to taste.
6. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the beef is incredibly tender.
7. While the ragu simmers, cook 1 lb fettuccine according to package directions in a large pot of salted boiling water.
8. Drain the pasta, reserving about 1/2 cup of pasta water. Return the pasta to the pot and toss with 2 tablespoons of butter and 1/4 cup chopped fresh parsley.
9. Serve the ragu over the fettuccine, garnishing with extra parsley if desired.