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Slow Cooked Beef Ragu with Pappardelle Pasta

Slow Cooked Beef Ragu with Pappardelle Pasta
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Slow Cooked Beef Ragu with Pappardelle Pasta is a comforting Italian-inspired dish featuring tender, slow-simmered beef in a rich and aromatic tomato ragù. Paired with wide ribbons of fresh pappardelle pasta that soak up the savory sauce, this hearty meal is perfect for cozy dinners, impresses with minimal effort, and delivers deep, complex flavors that melt in your mouth.

Ingredients

Scale

Meat

  • 1.5 lbs beef chuck, cut into large chunks

Pasta

  • 12 oz fresh pappardelle pasta (or dried if unavailable)

Vegetables & Aromatics

  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced

Canned & Liquids

  • 28 oz can diced tomatoes (good quality)
  • 1 cup dry red wine (Chianti or Sangiovese recommended)

Herbs & Seasonings

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste

Oils & Fats

  • 3 tablespoons olive oil

Finishing

  • Freshly grated Parmesan cheese, to serve
  • Chopped fresh parsley or basil, optional garnish

Instructions

  1. Prepare the Vegetables and Beef: Finely chop onions, carrots, celery, and garlic. Cut beef chuck into large chunks, then lightly season with salt and pepper.
  2. Brown the Beef: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef chunks until browned on all sides for a rich, caramelized flavor. Remove the beef and set aside.
  3. Sauté the Aromatics: In the same pot, add the onions, carrots, celery, and garlic. Cook until softened and fragrant, scraping up any brown bits left from the beef to build the sauce base.
  4. Deglaze with Wine: Pour in the red wine, stirring well and allowing it to reduce by half. This concentrates the flavor and lifts all the delicious browned bits from the pot’s bottom.
  5. Simmer the Ragu: Add canned diced tomatoes, fresh rosemary, thyme, and bay leaves. Return the beef to the pot. Cover and simmer gently on low heat for at least 3 hours, until the beef is tender and flavors meld beautifully.
  6. Cook the Pappardelle: Bring a large pot of salted water to a boil. Cook the pappardelle pasta until al dente according to package instructions. Drain, reserving a small amount of pasta water.
  7. Combine and Serve: Shred the beef directly in the sauce. Gently toss the ragù with the cooked pappardelle, adding reserved pasta water as needed to loosen the sauce. Serve topped with freshly grated Parmesan cheese and optional fresh herbs.

Notes

  • Brown the Beef Thoroughly: Browning adds depth and complexity to the final sauce.
  • Low and Slow Is Key: Simmer for several hours on low heat to unlock tenderness and flavor.
  • Use Fresh Pappardelle if Possible: Fresh pasta absorbs the sauce better and has a more delicate texture.
  • Reserve Pasta Water: The starch helps bind the pasta and sauce seamlessly.
  • Season Gradually: Taste and adjust salt and pepper throughout cooking to avoid overseasoning.

Nutrition

Keywords: slow cooked beef ragu, pappardelle pasta, Italian beef ragù, comfort food, slow simmered beef, hearty dinner, rich beef sauce, homemade ragu

Find it online: https://linacorner.com/slow-cooked-beef-ragu-with-pappardelle-pasta/