Beef Ragu with Pappardelle
What Started it all:
bEEF
This comforting Italian dish is a warm embrace on a plate. Rich, slow-cooked beef melds beautifully with the broad, luscious ribbons of pappardelle, creating a meal that feels both indulgent and homey. Perfect for sharing with family or friends.
Ingredients
- 1.5 kg beef chuck, cut into large chunks
- 4 tablespoons olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 can (400g) chopped tomatoes
- 2 tablespoons tomato paste
- 300 ml red wine
- 500 ml beef stock
- 2 bay leaves
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 500g pappardelle
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Sear the Beef: In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Season the beef chunks with salt and pepper and sear them in batches until browned on all sides. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onions, carrots, and celery. Cook for about 5-7 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for a few minutes until slightly reduced.
- Combine Ingredients: Stir in the chopped tomatoes, tomato paste, beef stock, bay leaves, and oregano. Return the seared beef to the pot and bring the mixture to a gentle simmer.
- Slow Cook: Cover the pot with a lid and let it simmer on low heat for about 2.5 to 3 hours, or until the beef is tender and falls apart easily. Stir occasionally and check the seasoning, adjusting salt and pepper as needed.
- Cook the Pappardelle: About 15 minutes before the ragu is done, cook the pappardelle according to package instructions in a large pot of salted boiling water. Drain and set aside.
- Serve: Once the ragu is ready, remove the bay leaves and shred the beef with two forks. Toss the cooked pappardelle in the ragu until well coated.
- Garnish and Enjoy: Serve the beef ragu over the pappardelle, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
This beef ragu with pappardelle is a celebration of Italian comfort food, perfect for gatherings or a cozy night in. Enjoy every bite, knowing that you’ve created something truly special with simple, fresh ingredients. Buon appetito!