Fettuccine with Beef Ragu


  • 3 Tablespoons of Olive Oil
  • 2 LB. of Chuck Roast, Cut into Cubes
  • 1 Yellow Onion
  • 5 Garlic Cloves
  • 2 Tablespoons of Tomato Paste
  • 1/4 Cup of Red Wine
  • 1 Can of Whole Peeled Tomatoes
  • 1 Cup of Beef Broth
  • 2 Tablespoons of Balsamic Vinegar
  • 1 Cup of Parmesan Cheese
  • 1 LB. of Fettuccine
  • 1 Bay Leaf
  • ¼ Cup of Cilantro
  • Salt and Pepper


  1. Heat the Calphalon Premier™ Space Saving Hard Anodized Nonstick 10” Fry Pan at medium high and add the olive oil, onions and garlic. Cook until softened.
  2. Over high heat, sear the beef on all sides until brown, approx. 3 minutes each side.
  3. Deglaze with red wine and stir, let it reduce. Season with salt and pepper flakes.
  4. Add the tomato paste and balsamic vinegar. Mix until everything is combined.
  5. Add the peeled tomatoes, beef broth, bay leaf and bring to a simmer. Reduce to low and let it bubble softly. Cover the pan and let it cook for about one hour or until the beef is tender.
  6. When beef is ready, remove the beef from the pan and shred. Return beef to the pan. Simmer for 30 minutes until the sauce is reduced and thickened.
  7. Bring water to a boil in a Calphalon Premier™ Space Saving Hard Anodized Nonstick 6qt. Stock Pot. Once water is boiling, add the pasta and cook.
  8. Once cooked, transfer the pasta from the pot to the pan using tongs. Gently toss the pasta and serve with fresh cilantro and parmesan cheese.