Beef Ragu and pappardelle pasta

Beef Ragu with pappardelle pasta is the ultimate comfort food. This slow-cooked Italian dish combines tender, flavorful beef in a rich tomato-based sauce, served over wide, ribbon-like pappardelle noodles.

Ingredients:

For the Beef Ragu:

• 2 lbs beef chuck roast (cut into large chunks)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine (optional)
• 28 oz crushed tomatoes
• 1 cup beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp Italian seasoning
• Fresh basil and parsley (for garnish)

For the Pasta:

• 1 lb pappardelle pasta
• Freshly grated Parmesan cheese (for serving)

• Instructions:

  1. Prepare the Beef:
     • Season beef with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
  2. Make the Base:
     • In the same pot, add more oil if needed and sauté onion, carrots, and celery until softened (about 8-10 minutes). Stir in garlic and cook until fragrant.
  3. Build the Sauce:
     • Add tomato paste and cook for 2 minutes. Deglaze the pot with red wine, scraping the bottom for browned bits. Let it reduce by half.
  4. Slow Cook:
     • Return beef to the pot. Add crushed tomatoes, beef broth, bay leaves, thyme, rosemary, and Italian seasoning. Bring to a simmer, cover, and cook on low heat for 2.5-3 hours until beef is tender.
  5. Shred the Beef:
     • Remove beef from the pot, shred with two forks, and discard any excess fat. Return the shredded beef to the sauce. Simmer uncovered for 30 minutes to thicken. Adjust seasoning if needed.
  6. Cook the Pasta:
     • Cook pappardelle pasta according to package instructions. Drain and toss with a bit of olive oil.
  7. Serve:
     • Serve beef ragu over pappardelle. Garnish with freshly grated Parmesan, chopped basil, and parsley.