Introduction to Hearty Braised Beef Ragu with Pappardelle
There’s something magical about a pot of Hearty Braised Beef Ragu with Pappardelle simmering on the stove. The aroma wafts through the house, wrapping you in a warm embrace.
This dish is more than just a meal; it’s a comforting hug after a long day.
Whether you’re looking to impress friends or simply want to treat yourself, this recipe is your go-to.
With tender beef and rich flavors, it’s perfect for cozy evenings or family gatherings.
Let’s dive into this culinary adventure that’s sure to become a favorite in your kitchen!
Why You’ll Love This Hearty Braised Beef Ragu with Pappardelle
This Hearty Braised Beef Ragu with Pappardelle is a game-changer for busy weeknights.
It’s not just about the incredible taste; it’s about the ease of preparation.
With minimal hands-on time, you can let the flavors meld while you unwind.
The rich, savory sauce clings to the wide pappardelle, creating a dish that feels gourmet yet comforting.
Trust me, your taste buds will thank you!
Ingredients for Hearty Braised Beef Ragu with Pappardelle
To create this delightful Hearty Braised Beef Ragu with Pappardelle, you’ll need a handful of quality ingredients that come together to make magic in your kitchen.
Here’s what you’ll gather:
Beef chuck roast: This cut is perfect for braising, becoming tender and flavorful as it cooks.
Olive oil: A staple in Italian cooking, it adds richness and helps brown the beef beautifully.
Onion: Diced onion brings sweetness and depth to the ragu, forming the base of your sauce.
Carrots: These add a subtle sweetness and a pop of color to the dish.
Celery: A classic aromatic that enhances the overall flavor profile.
Garlic: Minced garlic infuses the ragu with its unmistakable aroma and taste.
Crushed tomatoes: They provide the rich, tangy sauce that binds everything together.
Beef broth: This adds moisture and enhances the beefy flavor of the ragu.
Red wine: A splash of Cabernet Sauvignon deepens the flavor, making it more complex.
Tomato paste: This thickens the sauce and intensifies the tomato flavor.
Dried oregano and thyme: These herbs bring an earthy aroma, typical of Italian cuisine.
Bay leaf: A single leaf adds a subtle depth to the simmering sauce.
Salt and pepper: Essential for seasoning, enhancing all the flavors in the dish.
Pappardelle pasta: These wide noodles are perfect for holding onto the hearty ragu.
Fresh parsley: Chopped parsley adds a fresh touch and brightens the dish when served.
Grated Parmesan cheese: A sprinkle on top adds a salty, nutty finish that’s simply irresistible.
For those looking to customize, consider adding a tablespoon of balsamic vinegar for extra richness.
Feel free to swap the pappardelle for fettuccine or tagliatelle if you prefer a different texture.
Exact measurements for each ingredient can be found at the bottom of the article, ready for printing!
How to Make Hearty Braised Beef Ragu with Pappardelle
Creating a Hearty Braised Beef Ragu with Pappardelle is a rewarding experience.
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Follow these simple steps, and you’ll have a dish that’s bursting with flavor and comfort.
Step 1: Brown the Beef
Start by heating olive oil in a large Dutch oven over medium-high heat.
Season the beef chuck roast pieces with salt and pepper.
Brown them in batches, about 5-7 minutes per batch, until all sides are seared.
This step locks in the flavor, creating a delicious crust.
Once browned, remove the beef and set it aside.
Step 2: Sauté the Vegetables
In the same pot, toss in the diced onion, carrots, and celery.
Sauté for about 5 minutes until the vegetables soften.
Add the minced garlic and cook for an additional minute.
The aroma will be heavenly, setting the stage for your ragu.
Step 3: Combine Ingredients
Now, stir in the crushed tomatoes, beef broth, red wine, and tomato paste.
Add the dried oregano, thyme, and bay leaf.
Return the browned beef to the pot, mixing everything well.
Bring the mixture to a gentle simmer, allowing the flavors to meld beautifully.
Step 4: Simmer the Ragu
Cover the pot and reduce the heat to low.
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Let the ragu simmer for 2.5 to 3 hours.
This slow cooking process makes the beef tender and easy to shred.
Stir occasionally, adding more broth if needed to keep it moist.
Step 5: Cook the Pappardelle
About 30 minutes before the ragu is done, cook the pappardelle according to package instructions.
Aim for al dente, as it will continue to cook when combined with the ragu.
Once cooked, drain the pasta and set it aside.
Step 6: Serve and Enjoy
Once the ragu is finished, remove the bay leaf.
Adjust the seasoning with salt and pepper to taste.
Serve the ragu generously over the cooked pappardelle.
Garnish with fresh parsley and a sprinkle of grated Parmesan cheese.
Dig in and enjoy the comforting flavors of your Hearty Braised Beef Ragu with Pappardelle!
Tips for Success
Don’t rush the browning process; it adds depth to the flavor.
Use a good quality red wine for the best taste.
Feel free to adjust the herbs based on your preference.
Let the ragu sit for a few minutes before serving; it enhances the flavors.
Pair with crusty bread to soak up every last drop of sauce!
Equipment Needed
Large Dutch oven: Ideal for braising; a heavy pot with a lid works too.
Wooden spoon: Perfect for stirring; a silicone spatula can also do the job.
Cutting board: Essential for prepping your ingredients; any sturdy surface will suffice.
Sharp knife: A good chef’s knife makes chopping easy and efficient.
Variations
Spicy Kick: Add red pepper flakes or a diced jalapeño for a bit of heat.
Mushroom Medley: Incorporate sautéed mushrooms for an earthy flavor boost.
Vegetarian Option: Substitute beef with hearty vegetables like eggplant and zucchini, and use vegetable broth.
Herb Infusion: Experiment with fresh herbs like basil or rosemary for a fragrant twist.
Gluten-Free Pasta: Use gluten-free pappardelle or any gluten-free pasta to accommodate dietary needs.
Serving Suggestions
Crusty Bread: Serve with a warm, crusty baguette to soak up the delicious ragu.
Salad: A simple arugula salad with lemon vinaigrette complements the richness of the dish.
Wine Pairing: Enjoy with a glass of the same red wine used in the ragu for a harmonious experience.
Presentation: Serve in shallow bowls, garnished with fresh parsley and a generous sprinkle of Parmesan.
FAQs about Hearty Braised Beef Ragu with Pappardelle
Can I make Hearty Braised Beef Ragu with Pappardelle ahead of time?
Absolutely! This ragu tastes even better the next day. Just store it in the fridge and reheat when you’re ready to serve. The flavors will deepen, making it a perfect make-ahead meal.
What can I substitute for pappardelle?
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If pappardelle isn’t available, don’t worry! Fettuccine or tagliatelle work wonderfully too. You can even use penne or rigatoni for a different texture.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze the ragu for up to three months. Just thaw and reheat when you’re ready to enjoy it again!
Can I use a slow cooker for this recipe?
Yes! You can brown the beef and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours for a deliciously tender ragu.
What wine should I use for the ragu?
A good quality red wine, like Cabernet Sauvignon or Merlot, works best. It adds depth to the flavor. Just remember, if you wouldn’t drink it, don’t cook with it!
Final Thoughts
Cooking Hearty Braised Beef Ragu with Pappardelle is more than just preparing a meal; it’s about creating memories.
The rich aromas that fill your kitchen invite everyone to gather around the table, eager to share in the warmth of this dish.
Each bite offers a comforting blend of flavors that warms the soul, making it perfect for family dinners or cozy nights in.
As you savor the tender beef and luscious sauce, you’ll find yourself transported to an Italian trattoria.
This recipe is a celebration of good food, good company, and the joy of home cooking.
A hearty and flavorful braised beef ragu served over pappardelle pasta, perfect for a comforting meal.
Ingredients
Scale
2 pounds beef chuck roast, cut into 2-inch pieces
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 ounces) crushed tomatoes
1 cup beef broth
1 cup red wine (such as Cabernet Sauvignon)
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons dried thyme
1 bay leaf
Salt and pepper to taste
1 pound pappardelle pasta
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
Instructions
In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef pieces with salt and pepper, then brown them in batches until all sides are seared, about 5-7 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
Stir in the crushed tomatoes, beef broth, red wine, tomato paste, oregano, thyme, and bay leaf. Return the browned beef to the pot and bring the mixture to a simmer.
Cover the pot and reduce the heat to low. Let the ragu simmer for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork. Stir occasionally and add more broth if needed.
About 30 minutes before the ragu is done, cook the pappardelle according to package instructions until al dente. Drain and set aside.
Once the ragu is finished, remove the bay leaf and adjust seasoning with salt and pepper. Serve the ragu over the cooked pappardelle, garnished with fresh parsley and grated Parmesan cheese.
Notes
For a richer flavor, consider adding a tablespoon of balsamic vinegar to the ragu while it simmers.
Substitute the pappardelle with any pasta of your choice, such as fettuccine or tagliatelle, for a different texture.
