Ree Drummond's Slow Simmered Beef Ragu | The Pioneer Woman

Ree Drummond makes a deep, rich pasta sauce using chuck roast instead of ground meat. It takes a bit of time to cook, but it’s economical, versatile and elegant enough to serve guests. Bonus point: It also freezes well! #ReeDrummond #ThePioneerWoman #FoodNetwork #BeefRagu Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3sgBGRQ Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Slow Simmered Beef Ragu RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 3 hr 50 min Active: 1 hr Yield: 8 servings Ingredients 1/4 cup olive oil One 3 1/2- to 5-pound chuck roast, cut into 1/2-inch pieces Kosher salt and freshly ground black pepper 3 leeks, whites only, sliced thin and cleaned 2 medium carrots, diced small 10 cloves garlic, sliced 3 sprigs fresh rosemary, leaves minced 2 tablespoons minced fresh oregano leaves 1/2 cup tomato paste 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc 2 cups beef stock 2 bay leaves Cooked pappardelle, for serving Parmesan cheese wedge, for grating Fresh basil, for garnish Directions Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the beef with salt and pepper. In batches, sear the beef in the oil until browned all over, about 5 minutes per batch. Remove to a sheet pan or plate and set aside. Add the leeks, carrots, garlic, rosemary and oregano to the Dutch oven and stir. Cook for 3 to 4 minutes to soften. Add the tomato paste and stir to combine. Allow the tomato paste to cook and deepen in flavor, 2 to 3 minutes. Deglaze with the white wine, stirring and allowing it to come to a boil. Add the beef stock and bay leaves as well as the beef back to the pot. Stir to combine, then bring to a simmer and cover with the lid. Cook, stirring occasionally, until the meat is tender, 2 to 2 1/2 hours. Remove the lid and continue to cook until the sauce has reduced slightly and thickened, 15 to 20 minutes. To serve, add the noodles to a bowl. Top with a generous scoop of the ragu, then grate over the Parmesan and garnish with the basil. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Slow-Simmered Beef Ragu | The Pioneer Woman | Food Network https://youtu.be/NrOIty003ho