Recipe Card
ingredients
- 3 tablespoons vegetable oil
- 4 pounds boneless chuck roast, cut into large chunks
- Sea salt and ground black pepper, to taste
- 1 cup pancetta, diced, about 8 ounces
- 6 cloves minced
- 2 yellow onions, chopped
- 3 carrots, peeled and diced
- 2 cups fresh whole mushrooms, cleaned and cut in half
- 1 1/2 cups red wine
- 1 bunch fresh thyme, remove leaves from stem
- 2 bay leaves
- 1 (28 oz) can Tuttorosso® Italian Inspirations Peeled Plum Tomatoes in Puree, broken into pieces by hand
- 3 tablespoons Tuttorosso® Tomato Paste
- 1 cup chicken or beef stock
- 1/4 cup chopped fresh parsley
Method
Step 1
Preheat oven to 350º F.
Step 2
Heat oil in a large Dutch oven. Pat dry the pieces of chuck roast and season with salt and pepper. Brown meat on all sides in the oil; then transfer to a plate.
Step 3
Add the pancetta to Dutch oven and lightly brown. Add the garlic, onions, carrots and mushrooms; stir to combine. Cook until onions are translucent. Place the meat back into the Dutch oven.
Step 4
Add the wine and cook for several minutes reduce the liquid by half, stirring occasionally. Add the thyme, bay leaves, tomatoes, tomato paste and stock. Bring to a boil and then cover.
Step 5
Place Dutch oven in the oven and cook about 2½ to 3 hours or until meat is fork tender. Remove from oven and garnish with parsley. Cook's Note: Store in the refrigerator for a day or two, then reheat in your oven when ready to serve. Serve over creamy polenta or shredded for a delicious ragu on pappardelle pasta!