Beef Ragu Pappardelle is a rich and hearty dish perfect for a cozy date night.
Ingrédients
- 300 g chuck beef or other slow-cooking beef cut, cut into 2 equal pieces
- 1/2 cuillerée à soupe salt
- Poivre noir au goût
- 1.5 cuillères à soupe huile d'olive separated
- 1 clove garlic minced
- 1/4 onion diced
- 1/4 tasse carrots diced
- 1/4 tasse celery diced
- 200 g 7 oz crushed canned tomatoes
- 1.5 cuillères à soupe tomato paste
- 1/4 tasse red wine full-bodied like merlot or cabernet sauvignon, or substitute with beef broth/stock
- 3/4 tasse ml water
- 1/4 cuillère à café dried thyme or 1 sprig fresh thyme
- 1 dried bay leaf
- 250 g dried pappardelle
- Freshly grated parmesan cheese or parmigiano reggiano
- Fresh parsley finely chopped (optional)
Instructions
- Prepare Beef: Pat beef dry and season with salt and pepper. Heat 1 tbsp olive oil in a pot over high heat, sear beef on all sides until browned (3-5 minutes), then remove and set aside.
- Sauté Veggies: Lower heat to medium-low, add remaining olive oil. Sauté garlic and onion for 2 minutes, then add carrots and celery. Cook for another 5 minutes.
- Simmer Ragu: Add remaining ragu ingredients, return beef to the pot (with juices). Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours or until beef is tender.
- Shred Beef: Remove beef and shred with forks. Return beef to the pot, simmer for 30 minutes to thicken the sauce. Taste and adjust seasoning if needed, adding sugar if too sour.
- Cook Pasta: Boil salted water, cook pasta 1 minute less than package instructions.
- Combine & Toss: In a separate large pan, heat 5 cups of ragu. Add pasta directly from the pot with 3/4 cup pasta water. Toss until sauce thickens and coats the pasta.
- Serve: Top with parmesan or parmigiano reggiano and serve immediately.