Rosemary Beef Chuck Ragu with "Good Hair Day" Bucati

Rosemary Beef Chuck Ragu with "Good Hair Day" Bucati

This "Sunday Supper" style ragu lets the oven do most of the work, transforming the chuck roast into melt-in-your-mouth tenderness that clings perfectly to the unique texture of the Greenomic Bucati. 

Yields: 4-6 Servings | Prep time: 20 mins | Cook time: 2.5 - 3 hours

The "Foodie Box" Lineup:
  • The Pasta: Greenomic Rose Lunghi Bucati (The "Good Hair Day" Pasta)
  • The Sauce: Mnmlst Garlic Pasta Sauce
  • The Crunch: Sabatino Calabrian Crunch

Ingredients:

  • 2.5 - 3 lbs Beef Chuck Roast, cut into 2-inch cubes
  • Salt and freshly cracked black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 cup dry red wine (Cabernet Sauvignon or Chianti work best)
  • 1 jar (approx. 24oz) Mnmlst Garlic Pasta Sauce
  • 3 sprigs fresh rosemary (leave whole)
  • To Serve:
    • Greenomic Rose Lunghi Bucati
    • Grated Parmesan cheese
    • Sabatino Calabrian Crunch
    • Optional: Red pepper flakes/seeds for extra heat
Method:
1. Sear the Beef: Preheat your oven to 325°F (165°C). Pat the beef cubes dry with paper towels and season generously with salt and pepper. In a heavy-bottomed Dutch oven or large pot, heat the olive oil over medium-high heat. Sear the beef in batches—don't overcrowd the pan—until deeply browned on all sides. Remove the beef and set aside on a plate.

2. Sauté & Deglaze: Lower the heat to medium. Add the diced onions to the pot (add a splash more oil if the pan is dry) and cook for 5-7 minutes until softened and translucent. Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up all the delicious "fond" (browned bits) from the bottom. Let the wine simmer for 3 minutes to reduce slightly.

3. The Simmer: Pour in the jar of Mnmlst Garlic Pasta Sauce. Return the seared beef and any accumulated juices to the pot. Toss in the fresh rosemary sprigs. Stir to combine.
  • Oven Method (Preferred): Cover the pot with a heavy lid and place it in the preheated oven for 2.5 to 3 hours.
  • Stovetop Method: Cover and simmer on low heat for 2.5 to 3 hours, stirring occasionally.
4. Shred & Finish Sauce: The meat is done when it falls apart with a gentle push of a fork. Remove the rosemary stems. Using two forks, coarsely shred the beef chunks directly in the sauce (leave some chunks for texture!). Taste and adjust salt and pepper if needed. Keep warm.

5. The "Good Hair Day" Pasta: Bring a large pot of salted water to a boil. Cook the Greenomic Rose Lunghi Bucati according to package directions until al dente. Tip: Reserve ½ cup of starchy pasta water before draining.

6. Combine: Add the drained pasta directly into the pot with the ragu. Toss gently to coat every strand. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
Plating & Presentation
  • Serve immediately in wide, shallow bowls. Top with a generous dusting of Parmesan cheese.
  • The Finisher: This is where the magic happens. Top each bowl with a spoonful of Sabatino Calabrian Crunch. It adds a spicy, crispy texture that cuts through the richness of the beef and rosemary. Sprinkle with extra hot pepper seeds if you like it fiery!

- Danny Catullo, Chief Foodie Finder

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