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italianhard
Braised Beef Ragu with Pappardelle
This rich and hearty ragu is simmered to perfection, capturing deep flavors that cling to pappardelle pasta. Ideal for a special dinner, it's a comforting dish that impresses guests.
Ready in 140 minutes · serves 6 · 700 calories per serving · italian cuisine.
140
min total
6
servings
700
cal / serving
Ingredients
- 2 lbsbeef chuck roast
- 1 lbpappardelle pasta
- 2 mediumcarrots
- 2 stalkscelery
- 1 largeonion
- 1 cupred wine
- 28 ozcanned tomatoes
- 2 tablespoonsolive oil
- to tastesalt
- to tastepepper
Instructions
- 01
In a large pot, heat olive oil and brown the beef on all sides.
- 02
Remove beef and sauté chopped onions, carrots, and celery until soft.
- 03
Deglaze with red wine, scraping up brown bits from the bottom.
- 04
Return the beef to the pot, add canned tomatoes, salt, and pepper. Cover and simmer for at least 2 hours.
- 05
Cook pappardelle according to package instructions until al dente.
- 06
Serve the ragu over the pasta, garnished with freshly grated parmesan.
