Valentine’s Day is here. Do you like to celebrate Valentine’s Day with your boo, gals, solo? Whether you have a significant other in your life to make dinner for or you’re just making leftovers for yourself, this ragu will give you all the feels and will have your tastebuds saying, “I love you!”
I’m not actually into Valentine’s Day. Honestly, you’ll probably never see a super cute cupcake or chocolate recipe from me on this day. Typically my boyfriend and I kind of ignore the day except for the occasional joke. We’ve been known to go to dinner with his parents most years so that we don’t get thrown into the hysteria that is Valentine’s Day dining… previously Single Sam was known for staying home and eating Nutella alone in my bed with a bottle of wine. But this year if you’re staying in for the night with someone or by yourself, you should consider making something that seriously treats your tastebuds. After all, tastebuds are BAE. Don’t forget it!
SLOW COOKED BEEF RAGU
1 tbsp olive oil
2 pound chuck roast
1 medium vidalia onion, diced
6 cloves of garlic, minced
1 cup + 2 tbsp beef broth
2 tbsp tomato paste
2 tbsp balsamic vinegar
28 oz can crushed tomatoes
1 14 oz can dice tomatoes
2 dried bay leaves
4 basil leaves
1/2 tsp red pepper flakes
salt and pepper to taste
Additionally: pappardelle, parsley, and parmesan cheese
Season both sides of the chuck roast with salt and pepper. Heat oil in a large, dutch oven over medium high heat.
Add the beef into your pot and let it sear on each side for about 5 minutes. Add onions to the skillet and let them sweat for 4-5 minutes, they should look translucent. Add the garlic and let cook for another 1-2 minutes. Add 1 cup of beef broth to your Dutch oven.
Add the remaining 2 tablespoons of beef broth to a bowl along with the tomato paste and balsamic vinegar. Use a whisk to combine. Add the mixture to the dutch oven and stir to mix.
Add the crushed tomatoes, diced tomatoes, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Allow the sauce to simmer. Cover and lower your heat to a low heat, and let cook for 3 – 3 1/2 hours or until the meat easily shreds with two forks. Season with salt to taste.
Serve over pappardelle with a parsley and parmesan.