Braised Beef Ragout Recipe

Prepare beef

Pat the beef cubes dry with paper towels. Season evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Lightly dust the pieces with the 1/4 cup flour, shaking off excess.

Brown beef

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. In batches (do not crowd), sear the floured beef cubes for 2–3 minutes per side until well browned. Transfer browned beef to a plate and repeat until all beef is browned. Add extra oil if needed.

Sweat aromatics

Reduce heat to medium. Add remaining 1 tablespoon olive oil if pan is dry. Add the diced onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the 4 minced garlic cloves and cook 30–45 seconds until fragrant.

Build flavor

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by about half, 3–5 minutes.

Braise

Return the browned beef and any accumulated juices to the pot. Add 2 cups beef stock and the crushed canned tomatoes (14 oz). Add 1 bay leaf, 2 thyme sprigs, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (optional), and 1/2 teaspoon sugar if tomatoes taste too acidic. Bring to a simmer, then reduce heat to low so the sauce maintains a gentle simmer. Partially cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and sauce has thickened. If sauce reduces too quickly, add a splash more stock or water.

Shred and finish

Remove bay leaf and thyme stems. Using two forks, shred large pieces of beef into bite-sized shreds, or leave some chunks for texture. Taste and adjust seasoning with remaining 1 teaspoon kosher salt and remaining black pepper as needed. Stir in 2 tablespoons heavy cream if you prefer a silkier, rounder sauce. Keep warm over the lowest heat while you cook pasta.

Bring a large pot of salted water to a rolling boil. Add 12 oz tagliatelle and cook according to package directions until just al dente (usually 7–9 minutes for dried; less for fresh). Reserve 1/2 cup pasta cooking water before draining.

Transfer drained pasta directly to the ragù in the pot (or to a large skillet with some ragù). Add 1/2 cup reserved pasta water and toss vigorously over medium heat for 1–2 minutes so the pasta absorbs sauce and the sauce thickens and coats the noodles. If needed, add more pasta water a tablespoon at a time to reach desired consistency.

Stir in 1 teaspoon extra-virgin olive oil and 1/4 cup grated Parmigiano-Reggiano to finish, tossing until glossy. Taste and adjust salt and pepper.

Make breadcrumbs: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 minced garlic clove and cook 20–30 seconds until fragrant but not browned. Add 1.5 cups cubed day-old bread and sauté, stirring often, until golden brown and crisp, about 6–8 minutes.

Finish crumbs: Remove from heat and stir in 1 teaspoon Calabrian chili paste or finely chopped Calabrian chilies (optional) and 2 tablespoons chopped parsley. Season with a pinch of salt and let cool slightly.

Serve: Portion tagliatelle and ragù onto warm plates. Sprinkle generous tablespoons of the Calabrian breadcrumbs over each plate. Finish with additional grated Parmigiano-Reggiano, a drizzle of extra-virgin olive oil, and an extra pinch of chopped parsley. Offer additional red pepper flakes at the table.