Ingredients
4
4 servings
- •2 tablespoons olive oil
- •1 (2 pound) boneless beef chuck roast, cut into 2-inch cubes
- •1 teaspoon ground black pepper
- •3 teaspoons kosher salt, divided
- •1 yellow onion, chopped
- •6 cloves garlic, chopped
- •2 tablespoons harissa
- •2 tablespoons tomato paste
- •1 cup dry red wine
- •1 (28 ounce) can crushed tomatoes
- •1 bay leaf
- •1 pound pappardelle pasta, cooked and drained
- •grated Parmesan cheese, for serving
Instructions
- Heat oil in a large Dutch oven over medium-high. Season chuck roast with pepper and 2 teaspoons salt. Sear meat until browned on every side, working in batches if necessary, about 10 minutes. Remove from Dutch oven and transfer to a large plate.
- Reduce heat to medium and stir in onion. Cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in harissa and tomato paste; cook, stirring constantly, until caramelized, about 2 minutes.
- Pour in wine and cook, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, until reduced by two thirds, about 5 minutes. Stir in tomatoes, bay leaf, chuck roast, and remaining 1 teaspoon salt. Reduce heat to medium-low and cover. Cook, stirring occasionally, until meat is tender, sauce has thickened, and flavors meld, about 2 1/2 hours.
- Remove and discard bay leaf. Transfer meat from Dutch oven to a cutting board and shred using 2 forks. Return meat to pot and stir in pappardelle. Top with grated Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 935
- Carbohydrate: 54g
- Fat: 54g
- Fiber: 7g
- Protein: 48g
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