Description
This hearty Beef Ragu with Pappardelle is a classic Italian comfort dish featuring slow-simmered, tender chunks of beef chuck in a rich tomato and red wine sauce, served over wide ribbon pasta and topped with sharp Parmesan and fresh parsley. Perfect for a satisfying family meal or special occasion.
Ingredients
Scale
Beef and Seasoning
- 2 tablespoons olive oil
- 2 pounds beef chuck roast, cut into large chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
Vegetables and Aromatics
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
Sauce
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
Pasta and Garnish
- 1 pound pappardelle pasta
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Season and Brown the Beef: Season the beef chunks with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, then remove the meat and set it aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened. Add minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste and Wine: Stir in tomato paste and cook for two minutes. Then pour in the red wine, scraping any browned bits from the bottom of the pot, and let it simmer for three minutes to reduce slightly.
- Add Tomatoes and Herbs: Incorporate the crushed tomatoes, beef broth, dried oregano, dried thyme, and bay leaf. Return the browned beef chunks to the pot.
- Simmer the Ragu: Reduce the heat to low, cover the pot, and let it simmer gently for 2 1/2 to 3 hours until the beef is very tender and falling apart.
- Shred the Beef: Remove the bay leaf. Using two forks, shred the beef directly in the sauce and stir it well to combine.
- Cook the Pasta: Meanwhile, cook the pappardelle pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain well.
- Combine and Serve: Toss the cooked pasta with the beef ragu sauce. Serve immediately, topped with grated Parmesan cheese and a sprinkle of fresh chopped parsley.
Notes
- For extra richness, finish the sauce by stirring in a tablespoon of butter just before serving.
- This ragu can be prepared a day ahead and reheated to develop even deeper flavors.
