Beef Ragu over Pappardelle
A rich, thick beef ragu cooked slowly to create a mouthwatering sauce
Ingredients
- 2 pounds chuck beef, cut into 3-4 large pieces (do not use stew beef)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil, divided
- 1 medium onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 can 28oz crushed tomatoes
- 4 tbsp tomato paste
- 1 cup red wine
- 1 1/2 cups beef broth
- 1 tsp dried thyme
- 1 tsp oregano
- 2 bay leaves
- 1 pound pappardelle
- 1/3 cup freshly grated Parmigiano Reggiano
- 1 tbsp fresh parsley, chopped
Instructions
- Season beef with salt and pepper.
- In a dutch oven, heat 1 tbsp of olive oil over high heat. Brown beef on all sides until very brown (5 minutes). Remove beef and set aside.
- Reduce heat to medium low and add remaining olive oil. Sauté garlic and onion for 2-3 minutes. Then add carrots and celery and sauté for 5-6 minutes.
- Add tomatoes, paste, broth, wine, and spices. Return beef and any juices to pot. Increase heat and bring to a simmer. Turn heat back down to low--it should be bubbling gently.
- Cover and cook for 2 hours or until beef is tender. Remove beef and shred with 2 forks. Remove bay leaves. Return beef to pot and simmer for 30 minutes until sauce is thickened. Season with salt and pepper. Cover sauce and set aside until ready to serve.
- Bring a large pot of water to boil. Add salt. Add pappardelle and cook for 1 minute less than package directions.
- While pasta is cooking, place 5-6 cups of the ragu in a large skillet. Heat over high heat while pasta cooks.
- When pasta is ready, transfer directly to skillet using tongs. Add 3/4 cup water to skillet. Gently toss the pasta 1-2 minutes until sauce is thickened and coats pasta.
- Serve with grated Parmigiano reggiano and parsley.
Notes
- You will have extra sauce. Refrigerate unused ragu for 1-2 days, or freeze for up to 3 months.