Beef Ragu with Pappardelle
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Beef Ragu with Pappardelle
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This beef ragu recipe features tender beef chuck roast in a rich tomato sauce, served over your favorite pasta! It's the ultimate comfort food for your whole family, perfect for a busy weeknight or special occasion!
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Ingredients
- 2-3 pounds beef chuck roast
- 3 teaspoons kosher salt or more to taste
- 3 teaspoons freshly ground black pepper or more to taste
- 3 Tablespoons olive oil
- 3-4 carrots peeled and diced (about 1 cup)
- 1 large yellow onion chopped
- 4 celery stalks diced
- 6-8 garlic cloves minced
- 6 ounces tomato paste
- 1 cup red wine or beef broth
- 3 prigs fresh Rosemary
- 5 prigs fresh thyme
- 1 (15-ounce) can crushed tomatoes
- 2 ½ cups beef broth
- 24 ounces pappardelle
- ¾ cup heavy cream
- ½ cup freshly grated parmesan + extra for serving
- ½ bunch fresh parsley chopped
Instructions
- Pat the beef dry with paper towels. Cut into 4 large chunks for easier searing and better seasoning. Generously season on all sides with kosher salt and freshly ground black pepper, about 2-3 teaspoons of each.
- Add 2 tablespoons of the olive oil to a large dutch oven over medium-high heat. Once the oil is hot, add the chunks of beef searing for 3-4 minutes per side. Try not to overcrowd the pan and work in batches if necessary. Once the meat has been seared, transfer it to a plate and set aside.
- Add the remaining 1 tablespoon of olive oil to the dutch oven. Reduce the heat to medium and add the carrots, onion, and celery. Season with kosher salt and freshly ground black pepper, about 1 teaspoon of each. Cook over medium heat for 15 minutes, stirring frequently with a wooden spoon, until softened and browned. Add garlic and cook for 1 minute, continuing to stir. Add tomato paste and continue to cook and stir for another 1-2 minutes until combined.
- Deglaze the pan by adding the red wine (or beef broth) and using a wooden spatula or spoon to scrape up any browned bits that are stuck to the bottom of the pan. Continue to cook until the liquid is almost completely absorbed into the vegetables.
- Tie the sprigs of fresh rosemary and thyme together with a piece of kitchen twine and add to the dutch oven along with the crushed tomatoes, beef broth, and the seared beef. Cover and simmer over medium to medium-low heat for 2 1/2 to 3 hours until the meat easily shreds with two forks and is fall-apart tender. Check occasionally and add up to 1 extra cup of beef broth as needed.
- Remove the rosemary and thyme sticks and shred the beef in the dutch oven or on a cutting board.
- Cook the pappardelle according to the package directions in a large pot of salted, boiling water until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.
- Add the heavy cream and parmesan cheese to the ragu along with the cooked pasta. Toss the pasta, meat, and ragu to evenly coat, adding some of the pasta water as needed. I usually use around 1/2 cup but you may need more or less to get the sauce to the consistency that you like.
- Transfer to a large serving bowl and sprinkle with the chopped fresh parsley and additional parmesan cheese. Serve immediately.
Notes
- Storage
- Store: Store Beef Ragu for up to 5 days in an airtight container in the fridge.
- Freeze: Freeze Beef Ragu in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
- Store: Store Beef Ragu for up to 5 days in an airtight container in the fridge.
- Freeze: Freeze Beef Ragu in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
Nutrition Information
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Calories
600kcal
(30%)
Carbohydrates
58g
(19%)
Protein
31g
(62%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
144mg
(48%)
Sodium
1.253mg
(0%)
Potassium
842mg
(24%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3.952IU
(0%)
Vitamin C
11mg
(12%)
Calcium
129mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 58g | 19% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 1.253mg | 0% |
| Potassium | 842mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3.952IU | 0% |
| Vitamin C | 11mg | 12% |
| Calcium | 129mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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