Prep Time::20 mins
Cook Time:: 3 hrs
Total Time:: 3 hrs 20 mins
Servings::4
Ingredients
2 tablespoons olive oil
1 (2 pound) boneless beef chuck roast, cut into 2-inch cubes
1 teaspoon ground black pepper
3 teaspoons kosher salt, divided
1 yellow onion, chopped
6 cloves garlic, chopped
2 tablespoons harissa (Optional)
2 tablespoons tomato paste
1 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 bay leaf
1 pound pappardelle pasta, cooked and drained
grated Parmesan cheese, for serving
Directions
Heat oil in a large Dutch oven over medium-high. Season chuck roast with pepper and 2 teaspoons salt. Sear meat until browned on every side, working in batches if necessary, about 10 minutes. Remove from Dutch oven and transfer to a large plate.
Reduce heat to medium and stir in onion. Cook, stirring often, until softened, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in harissa and tomato paste; cook, stirring constantly, until caramelized, about 2 minutes.
Pour in wine and cook, scraping the bottom of the pot with a wooden spoon to loosen any browned bits, until reduced by two thirds, about 5 minutes. Stir in tomatoes, bay leaf, chuck roast, and remaining 1 teaspoon salt. Reduce heat to medium-low and cover. Cook, stirring occasionally, until meat is tender, sauce has thickened, and flavors meld, about 2 1/2 hours.
Remove and discard bay leaf. Transfer meat from Dutch oven to a cutting board and shred using 2 forks. Return meat to pot and stir in pappardelle. Top with grated Parmesan cheese.