33

min
  • dinners

Recursive Reduction Ragu

If you're looking for a dish that embodies the essence of traditional Italian cooking while offering a modern twist, look no further than Recursive Reduction Ragu. This slow-cooked beef ragu is a labor of love, simmered for hours to develop deep, rich flavors. Served over hand-cut pappardelle, this dish transforms simple ingredients into a culinary masterpiece that will impress even the most discerning of palates.

  • SERVES
    4 people
  • PREP TIME
    30 minutes
  • Cook TIME
    3 hours
Ingredients
  • 2 lbs chuck roast, cut into 1-inch cubes
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 cup red wine (preferably a full-bodied variety)
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • Salt and pepper, to taste
  • 1 lb flour (for pappardelle)
  • 4 large eggs
  • Fresh basil, for garnish
  • Grated Parmigiano-Reggiano, for serving
Directions
  1. In a large Dutch oven, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove and set aside.
  2. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for an additional minute until fragrant.
  3. Deglaze the pot with red wine, scraping up any browned bits. Allow the wine to reduce by half.
  4. Return the beef to the pot. Stir in crushed tomatoes, tomato paste, beef broth, bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle simmer.
  5. Cover and let the ragu simmer on low heat for about 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
  6. While the ragu simmers, prepare the pappardelle. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well and gradually incorporate the flour until a dough forms. Knead for about 10 minutes until smooth.
  7. Roll out the dough to about 1/8 inch thick, then cut into wide strips (approximately 1 inch) to form pappardelle. Dust with flour to prevent sticking.
  8. Cook the pappardelle in salted boiling water for about 3-4 minutes, or until al dente. Drain and toss with a little olive oil.
  9. Serve the ragu over the pappardelle, garnishing with fresh basil and a generous sprinkle of grated Parmigiano-Reggiano.

Recursive Reduction Ragu is not just another version of the classic Italian dish; it’s a reimagining that emphasizes depth and complexity through the technique of reduction. The slow-simmering process allows the flavors to meld beautifully, creating a sauce that is both robust and velvety. The inclusion of red wine and a careful balance of aromatics enhances the dish, making it stand out from typical ragu recipes.

The inspiration for this recipe came from the idea of "recursive flavors"—a concept where the dish builds upon itself, layering flavors at each step.

"In cooking, as in life, true richness comes from taking your time, allowing flavors to evolve and deepen. This ragu is a reflection of that philosophy."

What makes Recursive Reduction Ragu particularly unique is the hand-cut pappardelle. While many opt for store-bought pasta, creating your own elevates the dish, adding a delightful texture that pairs perfectly with the hearty ragu. The slight bite of fresh pasta complements the tender beef, providing a truly indulgent experience.

This dish is perfect for a cozy family dinner or a special occasion, bringing warmth and comfort to the table. So roll up your sleeves, pour a glass of wine, and immerse yourself in the art of making Recursive Reduction Ragu.

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