Beef Ragu with Pappardelle Pasta
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A comforting, slow-cooked beef ragu served with perfectly cooked pappardelle pasta. This dish combines saucy, flavor-packed beef with the richness of tomatoes, a hint of red wine, and a blend of herbs for a hearty meal.
02:45:00 total
Serves 6
medium
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Ingredients
- pappardelle pasta - 1 pound
- short ribs or chuck roast - 3-4 pounds (preferably with fat marbled into the meat, cubed)
- olive oil - 2 tbsp
- unsalted butter - 2 tbsp
- carrots - 3 (small dice)
- large yellow onion - 1 (small dice)
- crushed red pepper - 1/2 tsp
- tomato paste - 3 oz
- dry red wine (cabernet sauvignon) - 1 cup
- red wine vinegar - 1 tbsp
- quality canned tomatoes - 20 oz (crushed or hand-squished)
- beef stock - 3 cups
- fresh thyme - 6 sprigs
- Parmesan cheese - to taste (for garnish)
- parsley - to taste (for garnish)
- salt and pepper - to taste (to taste)
Instructions
- Prepare the Beef: Season cubed beef with rosemary salt and black pepper on all sides.
- Sear the Beef: In a preheated pan on medium-high heat, add a little neutral oil and sear the beef cubes until they have a deep brown color on all sides. Remove from pan and set aside.
- Cook the Tomato Paste: In the same pan, add tomato paste and cook off on medium heat, stirring every 30 seconds, for about 3-4 minutes until the flavor deepens.
- Build the Sauce: In a Dutch oven or large pot, add olive oil and butter, then cook carrots, onion, and celery with a pinch of rosemary salt and more black pepper for about 8 minutes. Add thyme, chili flake, and the cooked tomato paste, then deglaze with red wine.
- Add Tomatoes and Beef Stock: Mix in the crushed tomatoes and cook down for 5 minutes before adding the beef stock. Use some stock to deglaze the pan used for tomato paste, then add to the pot along with a little red wine vinegar.
- Braise the Beef: Add the seared beef and any accumulated juices to the pot, ensuring the beef is submerged. Cook on a gentle simmer, partially covered, for 2.5 hours, adding water if needed.
- Rest and Shred the Beef: Let the beef rest in the sauce for at least 30 minutes to an hour before shredding to desired consistency.
- Cook the Pasta: Cook pappardelle pasta in salted boiling water until al dente, about 5 minutes.
- Combine and Serve: Toss the cooked pasta with the beef ragu, garnish with Parmesan cheese and parsley, and serve immediately.
