Beef Ragu Pappardelle
Beef chuck braises for hours with red wine, tomato, and aromatics until it falls apart into a deeply savory ragu that clings to wide pappardelle ribbons.
Why You'll Love This
- Deeply savory, fall-apart tender beef in a rich wine sauce
- A weekend project worth the wait
- Freezes beautifully for an easy future dinner
Ingredients
- 2 1/2 lbboneless beef chuck roast, cut into 3-inch chunks
- 1 1/2 tspkosher salt, plus more for pasta water
- 1/2 tspblack pepper
- 3 tbspolive oil, divided
- 1medium onion, diced
- 2carrots, diced
- 2celery stalks, diced
- 4 clovesgarlic, minced
- 3 tbsptomato paste
- 1 1/2 cupsdry red wine
- 28 oz cancrushed tomatoes
- 2 cupsbeef broth
- 2bay leaves
- 1 sprigfresh rosemary
- 1 lbpappardelle pasta
- 1/2 cupgrated Parmesan cheese, for serving
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Pat the beef chunks dry and season all over with the salt and pepper.
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