Bolognese Ragu

This recipe changed the game for me. Imagine a super rich sauce with deep flavours, a hint of tomato, and a bunch of delicious, melt-in-your-mouth beef. Yup, this recipe is the best. I was craving the ultimate bolognese one day this summer, but at the same time I really wasn’t in the mood for ground beef. So, I decided to use a chuck roast and see what would happen. Thanks to this experiment, I created my absolute favourite dish EVER. It is by no means healthy, but it is packed with vegetables and you wouldn’t even know it in the end! I have made it for three dinner parties now and needless to say, everyone was pretty dang excited about it! I have had people tell me that it is the most delicious thing they have ever eaten - I am honestly on board with them, haha! Not to toot my own horn or anything, but yeah - it’s that good!

I promised my instagram followers this recipe a few months ago and ended up having to write it down for some friends because I haddn’t gotten around to posting it online! It is finally here for you to re-create, and I am so excited to share it!

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Ingredients

1 Large Chuck Roast cut into chunks

1 Cup flour

1 - 2 Cups olive oil

1/2 Cup canola oil

3 Celery stalks

2 Carrots

1 Onion

6 Garlic Cloves

1 Zuchinni

3 Tbsp Tomato Paste

4 Cups Beef Stock

1 Cup Water

1 Cup Milk

1 Tsp Pesto

1 Parmigiano Reggiano Rind

Bucatini or Spagetti

Method

First preheat a large dutch oven or heavy bottomed pot on the stove. Then coat your chunks of beef in the flour. Brown the beef on all sides in the canola oil until the outside is done and there are some brown bits in the pot.

While the beef is browning, shred all of the vegetables including the garlic and onion into a bowl. In a small/medium saucepan add the 2 cups of olive oil. It seems like a lot, but this will be used to confit the vegetables. Once all of the veg is shredded, add it to the olive oil and confit/cook out for around 20 minutes. After 20 minutes add the tomato paste and optional chili powder to the vegetables and stir it well.

Once the beef is browned and the vegetables are done, add the veg and oil mixture to the beef as well as the beef stock. Stir everything together, season with salt and pepper, and then simmer with the lid off for 2 hours. The mixture will reduce quite a bit during this time. After two hours, add the one cup of water and then let it reduce again until it has thickened slightly - probably around 30 minutes.

After the mixture has reduced nicely, take the beef out and shred it - it will break up really well with a fork. Add it back into the sauce, along with the milk, parmigiano reggiano rind, pesto, and if you have parsley feel free to rip it up and add it in. Allow this mixture to come together for around 30 minutes. The last step is to cook the pasta. I recommend bucatini as it has a hole through the middle and absorbs the sauce really nicely! Spagetti will also work wonderfully with this dish. Once everything is cooked and the pasta is al dente, add it straight into the pot with the sauce and mix it in really well, cook until the pasta is done. Serve it with a nice sprinkling of basil or parsley, and of course a bunch of grated parm!

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Be sure to let me know if you make this recipe and if it was a hit!

Thanks so much for reading,

Madison x

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