Pappardelle with Braised Beef Ragu 🍝🍖
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Ingredients:
1 pound pappardelle pasta
2 pounds beef chuck roast, cut into 2-inch pieces
Salt and black pepper, to taste
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup red wine (such as Merlot or Chianti)
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
Instructions:
Sear the Beef:
Season the beef: Pat the beef chuck pieces dry with paper towels and season generously with salt and black pepper.
Brown the beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef in batches, searing until browned on all sides, about 3-4 minutes per side. Remove the beef and set aside.
Cook the Vegetables:
Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until softened. Add the minced garlic and cook for another minute.
Deglaze and Braise:
Add wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes until slightly reduced.
Add beef and tomatoes: Return the beef to the pot. Stir in the crushed tomatoes, tomato paste, oregano, thyme, and bay leaf. Bring to a gentle simmer.
Braise the beef: Cover the pot and reduce the heat to low. Allow the beef to braise for 1.5 to 2 hours, until tender and easily shredded with a fork.
Cook the Pasta:
Cook the pappardelle: In a large pot, bring salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Combine and Serve:
Mix the ragu and pasta: Remove the bay leaf from the ragu. If the sauce is too thick, add reserved pasta water as needed. Toss the cooked pappardelle with the braised beef ragu until well coated.
Plate the dish: Serve the pappardelle with braised beef ragu hot, garnished with fresh parsley and grated Parmesan cheese.
Enjoy your delicious Pappardelle with Braised Beef Ragu! 🍝🍖