Description
A heartwarming Italian dish with tender beef in a rich red wine sauce, served over pappardelle pasta.
Ingredients
- 2 pounds beef chuck, cut into cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 12 ounces pappardelle pasta
- Parmesan cheese, for serving
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
- In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook until softened, about 5 minutes.
- Stir in the tomato paste, then add the red wine. Bring to a simmer and let it reduce for about 5 minutes.
- Add the beef back to the pot along with the beef broth, oregano, thyme, and bay leaf. Bring this mixture to a boil.
- Reduce the heat, cover the pot, and let it simmer for 120 minutes until the beef is tender.
- After 120 minutes, remove the bay leaf and shred the beef into the sauce using two forks. Stir the shredded beef into the ragu.
- Meanwhile, cook the pappardelle according to package instructions. Drain and set aside.
- Serve the ragu generously over the cooked pappardelle. Top with freshly grated Parmesan cheese.
Notes
Choose quality red wine for the best flavor. Allow to sit for 15 minutes after cooking for the flavors to meld.
- Prep Time: 15
- Cook Time: 120
- Category: Main Course
- Method: Braising
- Cuisine: Italian