Using a top round roast for beef ragu is one of my favorite ways to utilize this cut of meat š„© . Hereās how I did it: Ingredients ā¢ 3-4 lbs. top round ā¢ Worcestershire sauce ā¢ SPG rub ā¢ Olive oil ā¢ 1 medium onion, diced ā¢ 2 celery sticks, diced ā¢ 2-3 carrots, diced ā¢ 2 T garlic paste ā¢ 1 C red wine ā¢ 1 (28 oz.) can crushed tomatoes ā¢ Ā¼ C tomato paste ā¢ 1 tsp beef bouillon ā¢ 1 C beef broth ā¢ 2 tsp Italian herb seasoning ā¢ Ā½ tsp crushed red pepper + more to taste ā¢ 2-3 bay leaves ā¢ Salt to taste ā¢ 1 parmesan cheese rind + grated parmesan to serve ā¢ 1 bunch thyme ā¢ Ā½ box pasta (I used linguine here but typically Iāll use pappardelle) ā¢ Basil, to garnish Procedure: 1. Preheat your smoker to 300Ā°F. Meanwhile, slice the top round into four equal chunks. Generously coat the chunks with Worcestershire sauce, then season all sides liberally with SPG rub. Once the smoker is ready, place the seasoned chunks on the grill. Smoke until they reach an internal temperature of 165Ā°F. Remove the chunks from the grill and set them aside. 2. While the top round is smoking, start preparing the sauce. Heat a splash of olive oil in a skillet over medium-high heat. Once the oil is hot, add the onions, celery, and carrots, sautĆ©ing until they become tender. Stir in the garlic paste, cooking until aromatic. Pour in the red wine and let it simmer until it reduces. Next, add the crushed tomatoes along with the next 8 ingredients. Season with salt to taste. Add the smoked top round chunks and thyme to the skillet, partially cover it, and place it back on the grill. 3. Allow the mixture to cookuntil the meat reach an internal temperature of about 205Ā°F and are fork-tender. Remove the chunks from the skillet, shred the meat, and return it to the sauce. 4. Meanwhile, prepare the pasta according to the package instructions, cooking until itās just shy of al dente. Transfer the pasta to the skillet with the ragu, tossing to coat and finish cooking in the sauce. 5. Plate the pasta, top with grated Parmesan cheese and enjoy!
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