This hearty Prime Rib Ragu is a delicious take on the classic Italian ragù alla bolognese featuring tender chunks of perfectly roasted prime rib! A low and slow simmer brings all of the fantastic flavors together for a perfect prime rib pasta dinner that the whole family will love!
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Instructions
Bring a large stockpot to medium heat with the tablespoon of olive oil. Once the oil is shimmering, add the onion, carrots, and celery. Saute for about 5 minutes, or until fragrant and the onion is softened.
Add the garlic, fennel seeds, and crushed red pepper flakes. Stir and continue to saute for an additional minute.
Add the tomato paste, stir, and cook for 1-2 minutes or until the paste starts to darken to a deeper red color.
Add the red wine and deglaze the pan, stir the red wine in until well combined while scraping any bits from the bottom of the pan.
Add the remaining ingredients: crushed tomatoes, beef bouillon, leftover prime rib roast, and bay leaves. Stir and season to taste with salt and pepper.
Reduce the heat to low and simmer for 45-50 minutes, stirring occasionally. Once the beef is tender and pulls apart easily, remove the bay leaf and serve over cooked pasta. Garnish with fresh chopped parsley and grated parmesan cheese.