Description
A rich and hearty Italian Beef Ragu served with wide pappardelle pasta. This slow-braised dish features tender chunks of beef cooked in a flavorful tomato and red wine sauce, enhanced with aromatic vegetables and herbs. Perfect for a comforting main course that shines with fresh parsley and Parmesan cheese on top.
Ingredients
Scale
Beef Ragu
- 2 tablespoons olive oil
- 2 pounds boneless beef chuck, cut into 2-inch pieces
- Salt and pepper to taste
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
Pasta and Garnish
- 12 ounces pappardelle pasta
- ¼ cup chopped fresh parsley
- Grated Parmesan cheese for serving
Instructions
- Season and Sear Beef: Generously season the beef pieces with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 5 to 6 minutes per batch. Remove the beef and set aside.
- Sauté Vegetables: Lower the heat to medium, add diced onion, carrots, and celery to the same pot. Cook, stirring occasionally, until softened, about 5 to 7 minutes.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook for 1 minute, stirring constantly to blend the flavors.
- Deglaze with Red Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 to 3 minutes to reduce slightly.
- Add Tomatoes, Broth, and Herbs: Stir in crushed tomatoes, beef broth, dried oregano, thyme, and bay leaves. Return the seared beef to the pot.
- Braise the Beef: Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook slowly for 2 ½ to 3 hours until the beef is fork-tender and easy to shred.
- Shred Beef and Thicken Sauce: Remove and discard the bay leaves. Use two forks to shred the beef directly in the pot, mixing it well with the sauce. Simmer uncovered for 10 to 15 minutes to thicken the sauce slightly.
- Cook Pappardelle: Meanwhile, cook the pappardelle pasta according to package instructions until al dente. Drain well.
- Toss and Serve: Combine the cooked pasta with the beef ragu, stirring to coat evenly. Serve warm, garnished with chopped fresh parsley and grated Parmesan cheese.
Notes
- For deeper flavor, prepare the ragu a day ahead and refrigerate; the flavors develop beautifully overnight.
- You can substitute beef chuck with short ribs or brisket for different textures and flavors.
- Leftover ragu freezes well for up to 3 months, making it perfect for meal prep.
- To make it dairy-free, omit the Parmesan cheese garnish.
