Bold Beef Ragu with Pappardelle
What Started it all:
bEEF
Get ready to dive into a hearty and flavorful Italian classic! This rich beef ragu, served over luscious pappardelle, brings together bold flavors and a comforting texture that will impress your guests and satisfy your cravings. Perfect for a cozy dinner with friends or family, this dish is sure to become a favorite!
Ingredients
- 3 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine (preferably Chianti)
- 2 cups beef broth
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 pound pappardelle pasta
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Sear the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in batches. Sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it cook for about 3-4 minutes to reduce slightly.
- Build the Ragu: Return the seared beef to the pot and stir in the beef broth, crushed tomatoes, tomato paste, oregano, thyme, and additional salt and pepper to taste. Bring the mixture to a boil.
- Simmer Low and Slow: Reduce the heat to low, cover, and let it simmer for about 2-2.5 hours, stirring occasionally, until the beef is tender and the flavors have melded beautifully.
- Cook the Pappardelle: About 15 minutes before serving, cook the pappardelle according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- Combine and Serve: Toss the cooked pappardelle with the ragu sauce until well coated. Serve the dish hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
This bold beef ragu with pappardelle is not just a meal; it's an experience! With layers of flavor and a satisfying heartiness, it's perfect for gathering around the table with loved ones. Enjoy every bite of this Italian masterpiece!