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recipe by Bruce Weinstein https://amzn.to/2PjilWY
This recipe’s a hybrid of sorts. Stew + Ragu = voila! You’ll want to deeply brown the pieces of beef chuck. Seriously. Don’t gray them. They should have dark spots across the surface, not just golden patches. Be patient and let all those natural sugars become more intensely flavored. To balance all that browned goodness, we call for dried spices, rather than fresh, because the dried ones have a slightly earthier flavor, less bright and so more balanced in the ragu. This ragu takes well to pasta shapes like rigatoni or fusilli. Or serve it as a stew over large spoonfuls of ricottaInspired by: https://recipes.instantpot.com/recipe/italian-pot-roast-ragu/
recipe updated Mar 19, 2020