Fettuccine with Beef Ragù

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Fettuccine with Beef Ragù

Fettuccine with beef ragù is a rich and comforting Italian dish that combines tender pasta with a hearty, flavorful sauce. Here’s a recipe to make this classic dish at home:

Ingredients

For the Beef Ragù:

  • 2 tablespoons olive oil
  • 1 pound beef chuck or stew meat, cut into 1-inch cubes
  • 1 large onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 4 garlic cloves, minced
  • 1 cup red wine (optional, but recommended)
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

For the Fettuccine:

  • 12 ounces fettuccine
  • Salt, for boiling

Instructions

  1. Prepare the Beef Ragù:
    1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
    2. Add the beef cubes and brown them on all sides. This step is crucial for developing the deep flavors in your ragù. Once browned, remove the beef from the pot and set aside.
    3. In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.
    4. Add the minced garlic and cook for another minute, just until fragrant.
    5. Return the browned beef to the pot. Pour in the red wine (if using), and let it simmer for about 2-3 minutes to reduce slightly.
    6. Stir in the diced tomatoes, tomato paste, and beef broth. Add the bay leaves, oregano, and thyme. Season with salt and black pepper to taste.
    7. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and check the seasoning, adjusting as needed.
  2. Cook the Fettuccine:
    1. While the ragù is simmering, bring a large pot of salted water to a boil.
    2. Add the fettuccine and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
    3. Drain the pasta and return it to the pot. If the ragù is ready, you can mix the pasta directly into the sauce, adding a bit of the reserved pasta water if needed to help combine and create a silky texture.
  3. Combine and Serve:
    1. If you haven’t mixed the pasta with the sauce yet, combine the cooked fettuccine with the beef ragù in the pot, tossing gently to coat the pasta evenly with the sauce.
    2. Serve the fettuccine in bowls or on plates, garnished with freshly chopped parsley.

Tips

  • For an even richer flavor, let the ragù rest for a few hours or overnight in the refrigerator. Reheat gently before serving.
  • You can also add a splash of heavy cream or a tablespoon of unsalted butter to the ragù for extra richness.

Enjoy your homemade fettuccine with beef ragù! This dish pairs beautifully with a simple green salad and a sprinkle of Parmesan cheese if desired. Buon appetito!

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