Description
Indulge in this hearty Beef Ragu with Pappardelle, a classic Italian dish featuring tender chunks of beef in a rich tomato-based sauce, served over wide, flat pasta. This comforting meal is perfect for a cozy dinner at home.
Ingredients
Scale
For the Beef Ragu:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 1 yellow onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon dried oregano
For Serving:
- 1 pound pappardelle pasta
- Freshly grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Season the Beef: Season the beef with salt and pepper.
- Sear the Beef: Heat olive oil in a large Dutch oven and sear the beef until browned. Transfer to a plate.
- Cook the Vegetables: In the same pot, sauté onion, carrots, and celery until softened. Add garlic and tomato paste.
- Deglaze the Pot: Pour in red wine, scraping up browned bits. Add crushed tomatoes, broth, thyme, bay leaves, oregano, and beef.
- Braise the Beef: Simmer covered for 2½ to 3 hours until beef is tender. Shred and mix back into the sauce.
- Prepare the Pasta: Cook pappardelle, drain, and toss with ragu.
- Serve: Top with Parmesan and parsley before serving.
Notes
- This ragu develops richer flavors when made ahead.
- Short ribs or brisket can be used as alternatives to beef chuck.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 6g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg
