Time: 3 hours 20 minutes
Complexity: easily
Servings: 4 - 6

This simple ragù gets its pleasant acidity and rich flavor from the addition of a full bottle of red wine! The wine balances the deep flavor of the grilled beef and vegetables, so you can skip the stovetop searing without sacrificing the flavor. Serve the ragù with cooked pasta, generously sprinkled with Parmesan and fresh parsley.

Ingredients:

• 450 g beef neck, cut into 2.5 cm cubes.
• 1 bottle (750 ml) of red wine, such as Cabernet Sauvignon
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves (3-4 sprigs)
• 2 medium carrots, chopped
• 2 cloves garlic, crushed
• 1 small yellow onion, thinly sliced
• 2 tablespoons unsalted butter
• Cooked rigatoni pasta, for serving (450g pack)
• Grated Parmesan, for serving
• Chopped fresh parsley, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, red wine, carrot, onions, tomato paste, thyme

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Preparation:

Step 1
• Preheat oven to grill mode. Line a baking sheet with foil.
Step 2
• Combine the wine, tomato paste, thyme, and 2 cups of water in a large saucepan and bring to a simmer over medium heat. Meanwhile, place the beef, carrots, garlic, and onion on the prepared baking sheet. Season with 1 teaspoon of salt and freshly ground black pepper. Broil in the oven until the beef and vegetables are golden brown, 8-10 minutes.
Step 3
• Once the liquid comes to a boil, carefully add the browned beef and vegetables, along with any liquid from the pan, to the pan. Season with 0.5 teaspoon of salt and a pinch of freshly ground black pepper. Bring to a gentle simmer, cover, and cook, stirring occasionally, for 1 hour and 30 minutes.
Step 4
• Remove the lid and continue cooking until the beef is very tender and easily shredded with a fork, another 1 hour. Add the butter and stir until melted and the sauce is glossy. Pour the sauce over the hot cooked pasta. Sprinkle generously with Parmesan and parsley.

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