Tuscan Beef Chuck Roast Ragù (Ragù di Manzo alla Toscana)

🥘 Ingredients

• pancetta 200 g
• extra virgin olive oil 15 ml
• yellow onions 300 g
• carrots 200 g
• celery 200 g
• garlic 5 cloves
• beef chuck roast 1.8-2.0 kg
• fine sea salt
• freshly cracked black pepper
• extra virgin olive oil 15 ml
• fresh pork belly 250 g
• tomato paste 100 g
• whole milk 300 ml
• dry Tuscan red wine 400 ml
• tomato passata 700 g
• rich beef stock 800 ml
• Parmigiano-Reggiano rind 1 large
• fresh bay leaves 3
• fresh rosemary 2 sprigs
• freshly grated nutmeg ½ tsp
• cold unsalted butter 60 g

Rendering & Soffritto Base

1. 1

   Set a heavy-bottomed cast-iron Dutch oven or large rondeau over medium-low heat. Add the diced pancetta and extra virgin olive oil . Slowly render the fat until the pancetta is lightly crisp and translucent ( 8-10 minutes ).
2. 2

   Add the ultra-fine brunoised yellow onions , carrots , and celery . Sweat gently over low heat for 20-25 minutes .
3. 3

   Stir in the microplaned garlic during the final 3 minutes of sweating. Remove the soffritto and pancetta mixture from the pan using a slotted spoon and set aside in a warm bowl .

Hard Sear on the Beef Chuck Roast

1. 1

   Season the beef chuck roast generously with fine sea salt and freshly cracked black pepper .
2. 2

   Increase pan heat to high and add the remaining extra virgin olive oil . Working in batches to avoid crowding, sear the beef blocks heavily until a dark brown crust develops on all sides ( 3-4 minutes per side).
3. 3

   Remove the seared beef blocks and set them aside with any accumulated juices. Add the fresh pork belly to the hot pan and brown quickly for 3-4 minutes .

Tomato Paste Caramelization & Early Milk Reduction

1. 1

   Turn the heat down to medium. Add the tomato paste directly to the hot fat in the pan.
2. 2

   Stir constantly for 3-4 minutes , roasting the paste until it shifts from bright red to a deep reddish-brown mahogany.
3. 3

   Lower the heat and pour in 200 ml of the whole milk . Stir into the caramelized tomato paste and scrape up early pan fond. Allow the milk to simmer down for 3-4 minutes .

Deglazing & Liquid Assembly

1. 1

   Pour in the dry Tuscan red wine . Increase heat to medium-high and reduce by 50%, scraping every bit of caramelized fond off the bottom of the pan until clean.
2. 2

   Return the seared beef chuck, pork belly, and reserved soffritto to the pot.
3. 3

   Add the tomato passata , rich beef stock , Parmigiano-Reggiano rind , fresh bay leaves , fresh rosemary , and freshly grated nutmeg . Stir thoroughly to combine. Bring to a gentle simmer.

Low & Slow Oven Braise

1. 1

   Cover the Dutch oven with a tight-fitting lid (or parchment cartouche + foil) and transfer to a preheated oven at 120°C.
2. 2

   Braise undisturbed for 4-4.5 hours , until the beef chuck roast is ultra-tender and yields completely to a fork.

Shredding & Sauce Finishing

1. 1

   Transfer the pot back to the stovetop. Carefully remove the cooked beef chuck blocks to a tray using tongs or a slotted spoon.
2. 2

   Discard the parmesan rind, bay leaves, and rosemary stems. Skim any excess surface oil if necessary.
3. 3

   Using two forks or gloved hands, shred the beef chuck into medium-coarse strands. Return the shredded meat back into the rich sauce base.
4. 4

   Set the pan over low heat on the stovetop. Stir in the remaining 100 ml of whole milk.
5. 5

   Turn off the heat and mount the ragù with the cubed cold unsalted butter , stirring continuously until melted and fully emulsified into a glossy, velvety sauce. Adjust final seasoning with fine sea salt and freshly cracked black pepper.