Description
A classic Italian dish featuring tender beef in a rich red wine sauce served over pappardelle pasta.
Ingredients
Scale
- 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
Instructions
- In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Cook until softened, about 4-5 minutes.
- Stir in tomato paste, then pour in red wine. Bring to a simmer and reduce for about 5 minutes.
- Add browned beef back into the pot, along with beef broth, oregano, thyme, and bay leaf. Boil, then reduce to low and simmer for 2 hours.
- Remove bay leaf, shred beef into the sauce, and stir well.
- Cook pappardelle according to package instructions. Drain and set aside.
- Serve ragu over cooked pappardelle, topped with Parmesan cheese.
Notes
For a vegetarian alternative, substitute beef with lentils or mushrooms and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg