A Hearty Taste of Italy
There’s something incredibly comforting about a bowl of Beef Ragu with Pappardelle. This dish is the epitome of homestyle cooking, bursting with rich flavors that speak of slow-cooked goodness. Imagine tender beef simmered to perfection in a savory tomato-based sauce, served atop wide, luscious pappardelle that soaks it all in. It’s the kind of meal that warms both your belly and your heart!
Did you know that Ragu is a classic Italian sauce with roots as rich as its flavor? Originating from Bologna, this hearty dish has delighted families for generations, making it a staple at Sunday dinners. While Beef Ragu might take a little time to prepare, the end result is well worth it, providing a satisfying, family-friendly meal that everybody will love. If you enjoy this dish, you might also want to check out our Creamy Mushroom Risotto, which offers a similarly comforting experience but with a different twist. Let’s dive into the flavorful world of Beef Ragu with Pappardelle!
What is Beef Ragu with Pappardelle?
Beef Ragu with Pappardelle – say it three times fast! Doesn’t the name just roll off the tongue? If it sounds fancy, it’s because it is! But here’s the scoop: Ragu refers to a meat-based sauce, and pappardelle are those glorious broad noodles that just love to cradle all that meaty goodness. You might be wondering, “Is this a fancy pasta dish I can pull off at home?” Absolutely! Just remember, as the saying goes, “the way to a man’s heart is through his stomach,” and this dish is sure to do the trick. Next time you’re looking to impress, give this delightful recipe a try!
Why You’ll Love This Beef Ragu with Pappardelle
So, why should you make Beef Ragu with Pappardelle tonight? First off, the main highlight of this dish is undoubtedly its decadent sauce. Simmered low and slow, the beef melts in your mouth while the rich tomato base bursts with flavor. How does making this dish at home save you money? Dining out for a similar dish can quickly add up, but a little effort in your kitchen can yield a generous serving for a fraction of the cost. Let’s not forget those delicious toppings – fresh Parmesan, basil, or a drizzle of extra-virgin olive oil – that can transform the meal into something spectacular! If you love hearty pasta options, you might also enjoy our classic Lasagna. Ready to noodle? Let’s make this recipe a staple in your home!
How to Make Beef Ragu with Pappardelle
Quick Overview
Beef Ragu with Pappardelle is not only delicious, but it’s also surprisingly simple to whip up. With just a little prep and some cooking time, you’ll have a gourmet dish that satisfies even the fussiest of eaters. This recipe will take about 2 hours from start to finish, which might sound a bit lengthy, but trust me, the flavor is worth every minute!
Key Ingredients for Beef Ragu with Pappardelle
- 2 lbs chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh pappardelle pasta (about 12 oz)
- Fresh basil and grated Parmesan cheese for serving
Step-by-Step Instructions:
- Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches, searing until browned on all sides, about 5-6 minutes. Remove and set aside.
- Sauté the Veggies: In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened. Stir in the minced garlic and cook for another minute.
- Deglaze with Wine: Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let it simmer and reduce for about 3-4 minutes.
- Add the Tomatoes: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Return the seared beef to the pot and bring to a gentle simmer.
- Slow Cook: Reduce the heat to low, cover with a lid, and let it cook for 1.5 hours, stirring occasionally. The beef should be tender and the sauce thickened.
- Cook the Pasta: In the last 15 minutes of cooking, bring a pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and reserve some pasta water.
- Combine & Serve: If the sauce seems too thick, add a little reserved pasta water to loosen it up. Serve the ragu over pappardelle and garnish with fresh basil and Parmesan cheese.
What to Serve Beef Ragu with Pappardelle
To elevate your dining experience, consider pairing this Beef Ragu with a crisp green salad tossed in a lemon vinaigrette. Additionally, fresh garlic bread complements the rich sauce perfectly! For beverage options, a bold red wine like Chianti or a refreshing sparkling water with a slice of lemon makes an excellent choice.
Top Tips for Perfecting Beef Ragu with Pappardelle
- Choosing the Right Cut: Chuck roast is ideal for this dish because it becomes tender and flavorful when slow-cooked.
- Wine Selection: Opt for a wine you’d enjoy drinking – it makes a difference in flavor!
- Don’t Rush the Simmering: Take your time with the cooking process; this is what develops the rich flavor profile.
- Storage Tip: If you want to freeze the ragu, do so before combining with the pasta for best results.
Storing and Reheating Tips
Leftovers? Yes, please! Store any remaining Beef Ragu in an airtight container in the fridge for up to 3-4 days. To freeze, ensure it’s cooled completely before placing it in a freezer-safe bag or container; it will keep well for up to 3 months. When you’re ready to enjoy it again, just thaw in the refrigerator overnight and reheat in a saucepan over low heat, adding a splash of water or broth to maintain moisture.
With so much flavor packed into every bite, Beef Ragu with Pappardelle is sure to become a staple in your meal rotation. This recipe isn’t just a meal; it’s a memory in the making. Grab your apron, and let’s dive into this culinary adventure!
Beef Ragu with Pappardelle
Ingredients
Method
- Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches, searing until browned on all sides, about 5-6 minutes. Remove and set aside.
- In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened. Stir in the minced garlic and cook for another minute.
- Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let it simmer and reduce for about 3-4 minutes.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Return the seared beef to the pot and bring to a gentle simmer.
- Reduce the heat to low, cover with a lid, and let it cook for 1.5 hours, stirring occasionally. The beef should be tender and the sauce thickened.
- In the last 15 minutes of cooking, bring a pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and reserve some pasta water.
- If the sauce seems too thick, add a little reserved pasta water to loosen it up. Serve the ragu over pappardelle and garnish with fresh basil and Parmesan cheese.
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