Slow-Cooked Beef Ragu with Pappardelle
30min
1h 30min
5
620
Chef's Note
For the best flavor, choose a full-bodied red wine like Cabernet Sauvignon or Chianti. The ragu actually tastes even better the next day, so consider making it a day ahead and reheating gently before serving. For a time-saving option, you can also prepare this in a slow cooker - after the searing and sautéing steps, transfer everything to a slow cooker and cook on low for 6-8 hours.
Tags
Ingredients
2 pounds chuck roast
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion
2 medium carrots
2 stalks celery stalks
4 cloves garlic cloves
2 tablespoons tomato paste
1 cup dry red wine
28 ounces crushed tomatoes
1 cup beef broth
2 leaves bay leaves
1 sprig fresh rosemary
3 sprigs fresh thyme
16 ounces pappardelle pasta
1/2 cup parmesan cheese
1/4 cup fresh basil
Instructions
- 1
Cut the 2 pounds of chuck roast into 2-inch cubes. Season with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until browned, about 3-4 minutes per batch. Transfer to a plate.
- 3
Reduce heat to medium. Finely dice 1 large yellow onion, 2 medium carrots, and 2 celery stalks. Add to the pot and cook until softened, about 5-7 minutes.
- 4
Mince 4 garlic cloves and add to the pot. Cook until fragrant, about 1 minute.
- 5
Add 2 tablespoons of tomato paste and cook, stirring constantly, for 2 minutes until it darkens slightly.
- 6
Pour in 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3-4 minutes until slightly reduced.
- 7
Return the beef to the pot. Add 28 ounces of crushed tomatoes, 1 cup of beef broth, 2 bay leaves, 1 sprig of rosemary, and 3 sprigs of thyme.
- 8
Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally.
- 9
Remove the lid and continue to simmer for 30 minutes more, until the sauce has thickened and the beef is fork-tender.
- 10
Remove and discard the bay leaves, rosemary sprig, and thyme sprigs. Using two forks, shred the beef in the pot.
- 11
Meanwhile, bring a large pot of salted water to a boil. Cook 16 ounces of pappardelle pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- 12
If the ragu seems too thick, add a splash of the reserved pasta water to reach desired consistency.
- 13
Serve the ragu over the pappardelle pasta. Garnish with freshly grated parmesan cheese and torn fresh basil leaves.
Nutrition Information (per serving)
620
42g
58g
22g
Reviews (0)
No reviews yet
Be the first to review this recipe!