Description
A one-pot comfort dish featuring tender beef ragu served over wide pappardelle pasta, perfect for a weeknight dinner.
Ingredients
Scale
- 400g pappardelle pasta
- 500g beef chuck or brisket, cut into bite-sized pieces
- 1 medium onion, chopped finely
- 4 cloves garlic, minced
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 800g crushed tomatoes
- 500ml beef broth
- 240ml red wine (dry)
- 2 tablespoons extra virgin olive oil
- 2 bay leaves
- 1 sprig thyme
- Salt, to taste
- Pepper, to taste
- Parmesan cheese, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the onion, garlic, carrot, and celery until softened and onion is translucent (5-7 minutes).
- Add the beef and cook until browned on all sides (about 10 minutes).
- Deglaze with red wine, scraping the bottom of the pot. Simmer for 5 minutes.
- Stir in crushed tomatoes, beef broth, bay leaves, thyme, salt, and pepper. Bring to a simmer, cover, and cook on low for 2-3 hours.
- In the last 30 minutes, cook pappardelle according to package instructions. Drain and set aside.
- Once the beef is tender, shred it and return to the sauce. Stir well.
- Serve ragu over pappardelle and top with freshly grated Parmesan cheese.
Notes
This dish can be made ahead of time and stored in an airtight container. It also freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg