Description
A hearty and comforting Italian dish, this Beef Ragu with Pappardelle features tender chunks of beef in a rich tomato-based sauce, served over wide, flat pasta and topped with Parmesan cheese and fresh parsley.
Ingredients
Scale
For the Beef Ragu:
- 2 pounds beef chuck roast, cut into large chunks
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Serving:
- 1 pound pappardelle pasta
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven and brown beef on all sides. Set aside.
- Prepare the Ragu: In the same pot, sauté onion, carrots, and celery. Add garlic and tomato paste. Deglaze with red wine, then add crushed tomatoes, beef broth, herbs, and beef. Simmer covered for 2.5 to 3 hours.
- Finish and Serve: Shred beef, return to sauce. Cook pappardelle, toss with ragu. Serve topped with Parmesan and parsley.
Notes
- This ragu can be made in a slow cooker by searing the beef first and then transferring everything to the slow cooker.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering, Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups pasta with sauce
- Calories: 560
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 95 mg
