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Beef Ragu with Pappardelle

Sep 16, 2025

If you’re craving something hearty, comforting, and full of deep flavor, this Braised Chuck Roast in Tomato-Wine Sauce is the ultimate cold-weather dish. Slowly simmered in a rich blend of red wine, crushed tomatoes, and aromatics, the chuck roast becomes melt-in-your-mouth tender. A final swirl of heavy cream gives the sauce a velvety finish that’s perfect for spooning over pasta or creamy polenta. This is a rustic, slow-cooked meal that brings serious comfort with minimal effort—and it’s even better the next day. Whether you’re hosting guests or just feeding the family, this dish is guaranteed to impress.

Serves 6–8

Ingredients
3 pounds (1.36 kg) chuck roast
3 carrots, small diced
3 celery stalks, small diced
1 large onion, small diced
48 ounces (1.36 kg) crushed tomatoes
720 ml red wine
720 ml beef stock or water
8 ounces (240 ml) heavy cream
Salt and pepper, to taste

Instructions
Season the chuck roast generously with salt and pepper. In a large, heavy-bottomed pot, sear the roast over medium-high heat until well browned on all sides.

Once seared, add the diced carrots, celery, and onion to the pot. Cook briefly until the vegetables begin to soften. Pour in the crushed tomatoes, red wine, and beef stock or water. Stir to combine.

Lower the heat to a gentle simmer. Cover and braise the meat for several hours until it is fork-tender and beginning to fall apart.

Remove the meat from the pot and set aside. Raise the heat and reduce the sauce until it has slightly thickened and no longer looks watery.

Add the heavy cream to the reduced sauce, stirring to combine. Season with additional salt and pepper to taste.

Return the shredded meat to the sauce or serve it separately. Serve hot over pasta or creamy polenta.

 

New to braising? Check out our YouTube channel and cook along to learn how to make the perfect braise.

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