Name: Beef & Red Wine Ragu Pappardelle
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 2 pounds beef chuck, cut into cubes; 1 tablespoon olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 tablespoon tomato paste; 1 cup red wine; 2 cups beef broth; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 bay leaf; 12 ounces pappardelle pasta; Parmesan cheese, for serving

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Beef & Red Wine Ragu Pappardelle

Creating a delicious Beef & Red Wine Ragu Pappardelle is an excellent way to enjoy rich flavors and hearty textures in a comforting dish. This recipe not only satisfies your hunger but also fills your kitchen with delightful aromas that invite everyone in.

Why Make This Recipe

This Beef & Red Wine Ragu Pappardelle is a classic Italian dish that is perfect for cozy dinners or special occasions. The combination of tender beef, aromatic vegetables, and the deep richness of red wine creates a sauce that clings beautifully to the wide pappardelle pasta. This dish is an ideal way to warm up on a chilly evening or impress guests with your culinary skills.

The simplicity of the ingredients leaves plenty of room for enhancement, making it a versatile choice for different occasions. Additionally, this recipe can be made ahead of time, making it perfect for busy weeknights or festive gatherings. With just a few steps and a little patience, you can create a memorable meal that is sure to be a family favorite.

How to Make Beef & Red Wine Ragu Pappardelle

Ingredients:

2 pounds beef chuck, cut into cubes
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tablespoon tomato paste
1 cup red wine
2 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
12 ounces pappardelle pasta
Parmesan cheese, for serving

Directions:

Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. Once browned, remove the beef from the pot and set aside.
Sauté the Vegetables: In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 4-5 minutes.
Develop the Sauce: Stir in the tomato paste, then pour in the red wine. Bring the mixture to a simmer and allow it to reduce for about 5 minutes, letting the flavors deepen.
Combine Ingredients: Add the browned beef back into the pot along with the beef broth, oregano, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2 hours, or until the beef is tender.
Final Touches: After simmering, remove the bay leaf. Shred the beef into the sauce and stir it well.
Cook the Pasta: Meanwhile, cook the pappardelle according to package instructions. Drain and set aside.
Serve: Serve the ragu over the cooked pappardelle and top with freshly grated Parmesan cheese.

Pro Tips for Success

Searing the Beef: Make sure to properly brown the beef. This step adds depth to the flavor of the ragu. Don’t overcrowd the pot, or it will steam instead of brown.
Quality Wine: Use a good-quality red wine to enhance the taste of the ragu. The better the wine, the richer the flavor of the sauce.
Long Simmer: Allow the beef to simmer for a long time; this tenderizes the meat and melds the flavors beautifully. If you can, let it simmer for an extra hour for maximum flavor.
Pasta Timing: Cook the pappardelle while the ragu simmers to save time. Just be sure to reserve some pasta water in case you want to thin the sauce when combining.
Let it Rest: After cooking, let the ragu sit for a few minutes before serving. This helps the flavors to meld even more.
Garnish Smartly: Along with Parmesan, consider adding fresh herbs like basil or parsley to brighten the dish before serving.

Flavor Variations

Herb Variation: Experiment with different herbs like rosemary or sage for a unique touch. These can enhance the heartiness of the ragu.
Spicy Kick: If you enjoy a bit of heat, add some crushed red pepper flakes when sautéing the garlic.
Mushroom Boost: For an earthy flavor, incorporate sliced mushrooms into the vegetable mixture. They pair beautifully with the beef and enrich the ragu.
Cheesy Delight: Mix in a bit of cream or mascarpone cheese just before serving for a creamy consistency and a richer flavor.
Vegetarian Alternative: For a vegetarian take, substitute the beef with lentils or mushrooms and use vegetable broth instead of beef broth and wine.

Serving Suggestions

Pair your Beef & Red Wine Ragu Pappardelle with a simple green salad dressed with olive oil and balsamic for a refreshing contrast. A slice of crusty bread is perfect for scooping up any leftover sauce on your plate.

For beverages, consider pairing with a robust red wine that complements the dish well, such as a Chianti or a Cabernet Sauvignon. This greatly enhances the dining experience and brings out the flavors in the ragu.

Storage and Freezing Instructions

To store your Beef & Red Wine Ragu Pappardelle, let it cool completely at room temperature. Transfer to an airtight container and store it in the refrigerator for up to 3 days. When reheating, you may need to add a splash of beef broth or water to loosen the sauce.

If you’re considering freezing, you can freeze the ragu alone (not the pasta) in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating. Cook fresh pappardelle when you’re ready to serve.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|————|———-|
| Calories | 550 |
| Protein | 40g |
| Carbohydrates | 50g |
| Fat | 20g |
| Fiber | 4g |
| Sodium | 700mg |

FAQ About Beef & Red Wine Ragu Pappardelle

Can I use a different cut of beef?

Yes! While beef chuck is ideal for its flavor and tenderness after slow cooking, you can also use brisket or even short ribs. Just ensure that you adjust the cooking time if the cut requires it, as different cuts can vary in tenderness.

Is it necessary to use red wine?

If you’re not comfortable using wine, you can replace it with additional beef broth. A splash of vinegar or lemon juice can also be used to introduce acidity. However, using red wine enriches the flavors in the sauce, giving it a more complex taste.

How do I know when the beef is done cooking?

The beef is done when it is fork-tender. You should be able to shred it easily with a fork. This usually takes about 2 hours of simmering on low heat but check for doneness at the 1.5-hour mark.

Can leftovers be reheated?

Absolutely! Leftovers can be reheated on the stove over low heat, adding a splash of broth or water if necessary to avoid the sauce becoming too thick. You can also microwave them in individual portions.

What is the best pasta to use?

Pappardelle is perfect for this dish due to its wide and flat shape, which holds the ragu sauce beautifully. However, you can use other pasta varieties like tagliatelle or fettuccine if you prefer.

Final Thoughts

This Beef & Red Wine Ragu Pappardelle recipe embodies the warmth and comfort of home-cooked meals. It’s a dish that not only nourishes the body but also brings people together around the dining table. With its rich flavors and tender beef, it’s sure to become a regular in your recipe rotation. So gather your ingredients, roll up your sleeves, and enjoy the delightful process of making this heartwarming meal!

Beef & Red Wine Ragu Pappardelle