campanelle & braised beef ragu bianco Recipe

Sear the Beef

In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and black pepper. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside.

Sauté the Vegetables

In the same pot, add the diced carrot, celery, and onion. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

Deglaze the Pot

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 2-3 minutes.

Add Broth and Herbs

Return the beef to the pot. Add the beef broth, fresh thyme, and bay leaves. Bring to a simmer.

Braise the Beef

Cover the pot and reduce the heat to low. Let the beef braise for about 2-3 hours, or until the meat is tender and shreds easily.

Shred the Beef

Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and stir to combine. Adjust seasoning with salt and black pepper.

Boil the Pasta

Bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente.

Combine with Ragu

Drain the pasta, reserving a bit of the pasta water. Add the cooked pasta to the pot with the braised beef ragu. Toss to combine, adding reserved pasta water as needed to loosen the sauce.

Plate the Dish

Serve the campanelle and braised beef ragu bianco hot, garnished with grated Parmesan cheese and fresh thyme if desired.