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Beef Ragu with Pappardelle

Beef Ragu with Pappardelle
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This hearty Beef Ragu with Pappardelle recipe features tender slow-cooked beef simmered in a rich tomato and red wine sauce, served over wide, silky ribbons of pappardelle pasta. Perfect for weeknight dinners, it combines simple pantry ingredients with bold, comforting flavors, making it easy to prepare and sure to impress.

Ingredients

Scale

Meat and Pasta

  • 2 to 3 lbs beef chuck roast, cut into large chunks
  • 12 oz pappardelle pasta

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped

Liquids and Sauces

  • 1 can (28 oz) crushed tomatoes
  • 1 cup red wine (Chianti, Sangiovese, or Cabernet Sauvignon recommended)
  • 1 ½ cups beef broth

Herbs and Seasonings

  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • Salt, to taste
  • Freshly ground black pepper, to taste

Other

  • 2 tablespoons olive oil
  • Freshly grated Parmesan or Pecorino Romano cheese (for serving)

Instructions

  1. Prepare the Ingredients: Finely chop the onion, garlic, carrots, and celery. Cut the beef chuck roast into large, even chunks to ensure uniform cooking and tenderness.
  2. Brown the Beef: Heat olive oil in a heavy-bottomed pot over medium-high heat. Season the beef chunks with salt and pepper, then brown in batches until all sides develop a rich, golden crust. This step enriches the flavor of the ragu.
  3. Sauté the Vegetables: Remove the browned beef and set aside. Using the same pot, add the chopped onion, carrots, celery, and garlic. Cook for 5 to 7 minutes until softened and fragrant, forming the aromatic base.
  4. Deglaze and Simmer: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Allow the wine to reduce by half. Return the browned beef to the pot, then add crushed tomatoes, beef broth, thyme, and rosemary.
  5. Slow Cook the Ragu: Bring the mixture to a gentle simmer, cover, and reduce heat to low. Let cook for 2 to 3 hours, stirring occasionally, until the beef is fall-apart tender and the sauce thickens.
  6. Cook the Pappardelle: About 10 minutes before the ragu is done, cook the pappardelle in boiling salted water until al dente. Drain, reserving some pasta water to adjust the sauce if necessary.
  7. Combine and Serve: Remove thyme and rosemary sprigs from the ragu. Toss the cooked pappardelle directly into the pot, mixing thoroughly to coat the noodles in sauce. Serve hot, topped with freshly grated Parmesan or Pecorino cheese.

Notes

  • Brown the Meat Well: Proper browning develops deeper flavor in your ragu.
  • Low and Slow Cooking: Slow simmering ensures tender beef and rich sauce.
  • Use Fresh Herbs: Fresh thyme and rosemary add vibrant, earthy notes.
  • Reserve Pasta Water: Use it to loosen the sauce and help it cling to pasta.
  • Season Gradually: Adjust salt and pepper towards the end to avoid over-seasoning.

Nutrition

Keywords: beef ragu, pappardelle, slow-cooked beef, Italian comfort food, tomato sauce, weeknight dinner

Find it online: https://ninagourmet.com/beef-ragu-with-pappardelle/