Description
This Beef Ragu with Pappardelle recipe is a hearty Italian dish featuring slow-cooked beef in a rich tomato-based sauce, served over wide, flat pasta. It’s a comforting and satisfying meal perfect for family dinners or special occasions.
Ingredients
Scale
For the Beef Ragu:
- 2 tablespoons olive oil
- 2 pounds beef chuck or stewing beef (cut into 2-inch pieces)
- Salt and black pepper to taste
- 1 yellow onion (finely chopped)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
For Serving:
- 1 pound pappardelle pasta
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Chopped fresh parsley for garnish (optional)
Instructions
- Season the Beef: Season the beef with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning to sear all sides, then transfer to a plate.
- Prepare the Ragu: In the same pot, reduce heat to medium and sauté onion, carrots, and celery. Add garlic and tomato paste, then deglaze with red wine. Stir in crushed tomatoes, beef broth, oregano, thyme, and bay leaves. Simmer for 2 minutes. Return the beef to the pot and simmer covered for 2.5 to 3 hours.
- Cook the Pasta: About 20 minutes before the ragu is done, cook the pappardelle pasta until al dente. Reserve pasta water.
- Finish the Dish: Discard bay leaves, shred the beef, stir in Parmesan cheese and pasta water. Toss with cooked pasta. Serve with extra Parmesan and parsley.
Notes
- This ragu tastes even better the next day.
- You can make it ahead and refrigerate or freeze for later.
- Substitute red wine with more broth if needed.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 6g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg
