Beef Ragu with Lemon-Pepper Fettuccine

Slow-simmered beef ragu with the deep flavors of wine and garlic is served over homemade pasta with lemon and cracked black pepper worked[ right into the dough.]

Total Time:
4 hr
25 min
1 hr
2 hr 35 min

6 to 8 servings

  • Ragu:
  • 2 tablespoons vegetable oil
  • One 5-pound bone-in beef chuck roast
  • Kosher salt
  • One 35-ounce can whole peeled tomatoes
  • 2 cups Italian red wine, such as Chianti
  • 1/2 cup red wine vinegar
  • 2 tablespoons fennel seeds
  • 12 cloves garlic, smashed and peeled
  • 4 carrots, sliced
  • 4 celery ribs, sliced
  • 2 bay leaves
  • 1 large onion, sliced
  • 1 cup fresh flat-leaf parsley, roughly chopped
  • Pasta:
  • 2 cups semolina flour, plus more for dusting
  • Kosher salt
  • 3 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon fresh cracked black pepper
  • Grated pecorino, for serving
  • For the ragu: Preheat the oven to 350 degrees F.

  • Heat the oil in a large Dutch oven over high heat. Season the beef well with salt; then sear it on all sides, about 8 minutes. Add the tomatoes with their juices, wine, vinegar, fennel seeds, garlic, carrots, celery, bay leaves and onion. Season the liquid with 1 tablespoon salt. Bring to a simmer, cover and transfer to the oven. Cook until the meat is almost tender, about 2 hours. Uncover and cook until the meat is tender all the way through and falling off the bone, 30 to 45 minutes more.

  • Cool the meat in the braising liquid. Remove and discard the bay leaves. Place the meat on a cutting board and pull it into large bite-size chunks with 2 forks. Remove any fat from the surface of the sauce and discard; return the meat to the sauce. (The dish can be prepared to this point up to 2 days ahead, the cooled, covered and refrigerated.)

  • For the pasta: Mix the semolina flour and 1 teaspoon salt in a stand mixer fitted with the paddle attachment. Add the eggs, yolks, lemon zest and juice and pepper; mix slowly to make a rough dough. Switch to the dough hook attachment and knead until smooth, about 5 minutes. Form the dough into a ball by hand; cover with plastic wrap and let rest at room temperature for 1 hour.

  • Divide the dough into 10 pieces and cover with a towel. Roll the dough with a pasta machine into sheets to setting number 6. Dust with semolina and lay on baking sheets; dry for 15 minutes. Then cut into fettuccini with the appropriate attachment. Dust with semolina and set aside on baking sheets; dry for at least 1 hour.

  • Bring a large pot of water to a boil over high heat and salt it generously. Add the fettuccini and cook, stirring frequently, until al dente, about 4 minutes. Drain and toss with the grated pecorino. Transfer to serving plates. Spoon the meat sauce over the pasta and sprinkle with the parsley.

  • Copyright 2006 Television Food Network, G.P., All Rights Reserved.

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