Slow-Cooked Beef and Wine Ragu (Charles Oral Tite)

By LADONMANK

Ingredients

• 3 Tbsp. oil, divided
• 1 lb. pearl onions, peeled, halved
• 2 lb. boneless beef chuck eye roast, cut into 1-1/2 inch cubes
• 1 can (6 oz.) tomato paste
• 2 cloves garlic, minced
• 2 cups beef stock
• 1/2 cup dry red wine
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/4 tsp. each salt and pepper
• 6 cups hot cooked rotini pasta

Preparation

Step 1

HEAT 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan.

HEAT remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally. Add onions; cook 20 min., stirring occasionally.

REMOVE small amount of liquid from pan. Add to cream cheese in small bowl; mix well. Return to pan; cook 10 min., stirring occasionally. Serve with pasta.