KPC ORIGINALKING'S PLATE
Smoked Italian Garlic Chuck Roast Ragu with Fettuccine
A rich, slow-cooked ragu featuring smoked chuck roast seasoned with an aromatic Italian garlic rub. Braised until tender in a flavorful tomato sauce and served over fettuccine with melted cheeses.
COOK TEMP
250°F
COOK TIME
6-8 hours
Ingredients — Smoked Italian Garlic Chuck Roast Ragu with Fettuccine
3 to 4 lb
chuck roast (local beef preferred)
6 cloves
garlic (minced or crushed)
1 Tbsp
dried oregano
1 Tbsp
dried basil
1 tsp
dried rosemary
1 tsp
dried thyme
2 tsp
coarse sea salt
1.5 tsp
freshly cracked black pepper
2 Tbsp
olive oil
2 Tbsp
olive oil
1 large
yellow onion (diced)
4 extra cloves
garlic (minced)
2 cups
crushed or whole canned San Marzano tomatoes
1 cup
beef bone broth or stock
1/2 cup
dry red wine (optional)
2 sprigs
fresh rosemary
3 sprigs
fresh thyme
Salt and freshly cracked black pepper (to taste)
1 lb
fettuccine pasta
Freshly grated parmesan and mozzarella cheese (for serving)
Method — Smoked Italian Garlic Chuck Roast Ragu with Fettuccine
1
In a small bowl, mix together the olive oil, minced garlic, oregano, basil, rosemary, thyme, salt, and black pepper into a thick paste. Rub this heavy Italian garlic seasoning generously all over the chuck roast, making sure every inch is coated.
2
Place the seasoned chuck roast directly on your smoker preheated to 250°F and smoke it until it builds a deep crust and reaches an internal temperature of around 160°F to 175°F (usually about 3 to 4 hours).
3
While the beef is smoking, heat the olive oil in a large Dutch oven over medium heat. Add the diced onions and sauté until translucent and tender (about 5 minutes), then stir in the extra minced garlic and cook for another minute until fragrant.
4
Pour in the crushed tomatoes, beef broth, red wine (if using), fresh rosemary sprigs, and fresh thyme. Bring the mixture to a gentle simmer.
5
Transfer the smoked Italian garlic chuck roast directly into the Dutch oven with the tomato sauce. Cover the pot with a tight-fitting lid and let it braise low and slow either on the smoker or in a 275°F oven for another 3 to 4 hours, until the beef shreds apart effortlessly with a fork.
6
Remove the herb stems from the pot. Shred the tender smoked beef right into the rich garlic-tomato sauce, mixing thoroughly so it absorbs all those savory flavors. Season with salt and pepper to taste.
7
Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain.
8
Plate the pillowy fettuccine and ladle the rich, slow-smoked Italian garlic beef ragu generously over the top. Finish with a heavy dusting of freshly grated parmesan and mozzarella cheese.