21 Ingredients
  • 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
  • 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
Nutrition
686
34% daily value
8 servings
                                       
                                            high-​fiber
     

Fat

34% 22

Saturated

35% 7

Trans

- 1

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

15% 45

Carbs (net)

- 39

Fiber

26% 7

Sugars

- 6

Sugars, added

- 0

Protein

134% 67

Cholesterol

95% 286

Sodium

17% 417

Calcium

16% 163

Magnesium

30% 125

Potassium

38% 1766

Iron

56% 10

Zinc

175% 19

Phosphorus

116% 810

Vitamin A

41% 370

Vitamin C

36% 32

Thiamin (B1)

95% 1

Riboflavin (B2)

64% 1

Niacin (B3)

95% 15

Vitamin B6

147% 2

Folate equivalent (total)

23% 92

Folate (food)

- 92

Folic acid

- 0

Vitamin B12

306% 7

Vitamin D

200% 30

Vitamin E

18% 3

Vitamin K

118% 141

Sugar alcohols

- 0

Water

- 469
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