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Paul

Hearty Braised Beef Ragu with Pappardelle is Delicious!

A hearty and flavorful braised beef ragu served over pappardelle pasta, perfect for a comforting meal.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. About 30 minutes before the ragu is done, cook the pappardelle according to package instructions until al dente. Drain and set aside.
  6. 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.