Description
A comforting bowl of Slow-Braised Beef Ragù over Fresh Pappardelle, perfect for cozy gatherings and intimate family dinners.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cans (14 oz each) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh pappardelle pasta (about 1 lb)
- Parmesan cheese for serving
- Optional: red pepper flakes
- Optional: fresh basil leaves
Instructions
- Prepare all your ingredients by chopping the onion, carrots, celery, and mincing the garlic. Preheat your oven to 325°F (160°C).
- Heat a tablespoon of olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper and sear in batches until browned. Remove beef.
- Add onions, carrots, celery, and garlic to the pot. Sauté for 5-7 minutes until softened.
- Incorporate tomato paste and cook for 1 minute before adding red wine, scraping browned bits from the pot.
- Return the beef to the pot, add the oregano, crushed tomatoes, and beef broth. Bring to a gentle simmer.
- Cover and transfer to the oven. Braise for 2-3 hours, or until beef is fork-tender.
- Prepare fresh pappardelle according to package instructions. Serve pasta topped with ragù, garnished with Parmesan and basil.
Notes
Feel free to customize by adding vegetables or adjusting seasonings. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg