About
You know what they say... "what happens on pasta night, stays in pasta night." What that means is if you want to eat five bowls of Sin City Ragù, no one will ever judge you for it! And once everyone tastes just how delicious the bouncy noodles taste covered in the tomato-y, roast-filled sauce, well, they won't ever blame you for wanting more! Sin City Ragù is in the cards for you to enjoy guilt-free... all the time!
Ingredients
- For the ragù:
- 1 (2-pound) chuck roast, cut into 2-inch-thick cubes
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 5 cloves garlic, thinly sliced
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1/4 cup red wine
- 1 (28-ounce) can whole peeled tomatoes
- 1/4 cup water
- 3 sprigs thyme
- 1 bay leaf
- 2 teaspoons balsamic vinegar
- For serving:
- spaghetti, to taste, cooked and warm
- parmesan, to taste, freshly grated
- fresh parsley, to taste, chopped
Directions
Step 1 -Season the chuck roast cubes with the salt and the pepper.
Step 2 -In a large stock pot over medium heat, heat 1 tablespoon of the olive oil.
Step 3 -Add the seasoned roast cubes to the oil, in batches, and sear until they are browned on all sides, about 10 minutes per batch.
Step 4 -Transfer the cooked roast cubes to a clean plate and set them aside.
Step 5 -In the same pot over medium heat, add the remaining olive oil and the onion and cook until it is soft, about 6 minutes.
Step 6 -Add the garlic, the fennel seeds, and the red pepper flakes to the onion and cook until they are fragrant, about 1 minute.
Step 7 -Add the tomato paste to the onion mixture and cook until it darkens in color, about 1-2 minutes.
Step 8 -Add the red wine to the onion mixture to deglaze pot, scraping any of the browned bits from the bottom with a wooden spoon.
Step 9 -Add the peeled tomatoes and their juices, the water, the thyme sprigs, the bay leaf, the balsamic vinegar, the cooked roast cubes, the salt, and the pepper to the onion mixture and stir to combine.
Step 10 -Reduce the heat to low and cover the pot. Simmer the sauce, stirring occasionally, until the roast cubes shred easily and have reached an internal temperature of at least 145 degrees F, about 2 hours-2 hours 30 minutes.
Step 11 -Transfer the pot from the heat and use a wooden spoon to break up the tomatoes and the meat.
Step 12 -Remove and discard the thyme sprigs and the bay leaf.
Step 13 -Serve the sauce over the spaghetti, topped with the parmesan and the parsley.

Grocery Prices Are Out of Control — These Tricks Will Help
Sponsored

Do You Know These 9 Sam's Club Hacks?
By: Jennifer A.

The Dumb Money Mistake You’re Probably Still Making
Sponsored

14 Easter Recipes
By: Rosa L.

Winter Mac N' Cheese
Side Dishes

15 Sheet Cake Recipes
By: Jennifer A.

Special Christmas Chicken Dinner
Main Courses

13 Sheet-Pan Recipes
By: Rosa L.

Shortcut Fruitcake
Desserts

9x13 Dinner Recipes
By: Rosa L.

Winter Potatoes
Apps & Snacks

15 Spring Veggie Recipes
By: Jennifer A.

Christmas Morning Cinnamon Roll Waffles
Breakfast & Brunch

15 Retro Recipes
By: Jennifer A.

Deck-the-Halls Parmesan Bread
Apps & Snacks

12 Mother's Day Treats
By: Rosa L.

Bayou Christmas Skillet
Main Courses

12 Mother's Day Dishes
By: Jennifer A.

Perfect Christmas Prime Rib
Main Courses

12 St. Pat's Day Recipes
By: Jennifer A.

Cowboy Christmas Morning Casserole
Breakfast & Brunch

15 Spring Recipes
By: Rosa L.

Santa's Favorite Cookies
Desserts

Taste the World in 10 Dishes
By: Robert W.

Peppermint Fudge Brownies
Desserts

10 Valentine's Day Treats
By: Jennifer A.

Country Christmas Chicken & Dumplings
Main Courses

8 Super Bowl® Drink Recipes
By: Robert W.