This beef ragu rewards patience with deep, meltingly tender flavor. The beef simmers gently until it falls apart, enriching a sauce of tomatoes, wine, and herbs. Draped over pappardelle and showered with Parmesan, it is pure comfort on a plate.
Prep: 20 mins Cook: 180 mins Serves: 6
Ingredients
- 2 pounds beef chuck, cut into large chunks
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 pound pappardelle pasta
- Salt, pepper, and Parmesan to serve
Instructions
- Season the beef with salt and pepper, then sear in olive oil over high heat until browned on all sides and set aside.
- Lower the heat and soften the onion, carrots, and celery for eight minutes, then add the garlic.
- Stir in the tomato paste and cook for one minute, then pour in the red wine, scraping up the browned bits.
- Return the beef to the pot with the crushed tomatoes, broth, bay leaves, and oregano.
- Cover and simmer gently for about three hours until the beef shreds easily.
- Shred the beef with two forks and stir it back into the sauce, seasoning to taste.
- Cook the pappardelle until al dente, then toss with the ragu.
- Serve topped with plenty of grated Parmesan.
Tips
- Braise in a 325 degree oven instead of the stovetop for hands-off cooking.
- The ragu tastes even better the next day, so make it ahead when you can.
- Reserve a little pasta water to loosen the sauce when tossing.