Classic Beef Ragu Tagliatelle

INGREDIENTS

1 pound grass fed beef chuck, cubed

1 large onion, finely minced (~8 ounces)

4 medium cloves of garlic, minced

3 carrots, grated (~8 ounces)

3 ribs of celery, grated (~8 ounces)

8 ounces baby bella mushrooms, chopped

4 tbsp tomato paste

1 cup of dry red wine 

2 cans of crushed tomatoes (~30 ounces)

2 cups (~500 mL) beef stock

1 tbsp dried thyme

2 bay leaves

2 sprigs of rosemary

Salt and pepper, to taste

2 tbsp olive oil

1 tbsp salted butter

1 pound tagliatelle or pasta of choice (~13 ounces) 

1/4 cup fresh parsley, minced

3 ounces grated parmesan

METHOD

In a dutch oven or 3-quart pan, heat olive oil on medium heat.  Add meat and season generously with salt and pepper.  Brown meat, remove from the pan and set aside.  

Add butter to the pan, then sauté onions and garlic until translucent.  Add carrots, celery, mushrooms and tomato paste. Combine and cook for about 2 minutes. Add beef back to the pan and pour in red wine.  Let it reduce, then add crushed tomatoes, beef stock, bay leaves, dried thyme and rosemary.  Cover the pan with a lid and let it simmer on low for 2 hours.  

Cook pasta according to package instructions, generously salt the water. Remove herbs from sauce, then add in pasta and combine.  

Serve with fresh parsley and parmesan; and a glass of red wine.