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Slow Cooked Beef Ragu with Pappardelle Pasta

Slow Cooked Beef Ragu with Pappardelle Pasta
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Rich and tender Slow Cooked Beef Ragu served with wide, silky ribbons of Pappardelle pasta. This hearty Italian-inspired dish features slow-simmered beef in a deeply flavorful tomato sauce, creating a comforting and satisfying meal perfect for family dinners or entertaining.

Ingredients

Scale

Meat and Aromatics

  • 2 lbs beef chuck, cut into large chunks
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced

Vegetables

  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped

Liquids and Herbs

  • 1 cup dry red wine
  • 28 oz canned crushed tomatoes (high quality)
  • 2 sprigs fresh rosemary
  • 1 tsp dried oregano
  • 2 bay leaves

Pasta and Seasoning

  • 12 oz pappardelle pasta
  • 3 tbsp olive oil
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Prepare Your Ingredients: Chop onions, garlic, carrots, and celery finely. Cut beef chuck into large chunks. Gather fresh herbs and measure out the red wine.
  2. Brown the Beef: Heat olive oil in a heavy-bottomed pot over medium-high heat. Brown the beef chunks on all sides until a deep golden crust forms, enhancing flavor.
  3. Sauté the Vegetables: Remove beef from pot. Add onions, garlic, carrots, and celery to the pot. Cook gently until softened and fragrant, about 5–7 minutes.
  4. Deglaze with Red Wine: Pour in red wine, scraping browned bits from the bottom. Let it simmer and reduce slightly to concentrate flavors.
  5. Add Tomatoes and Herbs: Return beef to pot. Add crushed tomatoes, rosemary, oregano, bay leaves, salt, and pepper. Stir well to combine.
  6. Slow Cook the Ragu: Reduce heat to low. Cover pot with lid and simmer slowly for at least 3 hours until beef is tender and sauce thickens.
  7. Cook the Pappardelle Pasta: About 10 minutes before serving, cook pasta in salted boiling water until al dente. Drain and reserve some pasta water.
  8. Combine and Serve: Toss pasta gently with ragu sauce, adding reserved pasta water as needed to loosen. Serve immediately while warm and fragrant.

Notes

  • Be patient: slow cooking deepens flavor and tenderizes beef.
  • Properly brown meat for rich caramelized notes.
  • Use a quality dry red wine for enhanced richness.
  • Allow ample simmer time for flavors to meld perfectly.
  • Fresh or high-quality dried pappardelle provides best texture.
  • Leftover ragu stays fresh refrigerated up to 3 days; flavors improve overnight.
  • Ragu sauce freezes well up to 3 months; thaw overnight before reheating.
  • Reheat gently adding water or broth if sauce thickens too much.
  • Gluten-free option: swap pasta for gluten-free wide noodles or serve ragu over polenta or grilled vegetables.

Nutrition

Keywords: Beef ragu, Pappardelle pasta, slow cooked beef, Italian ragu, hearty dinner, comfort food

Find it online: https://eazyum.com/slow-cooked-beef-ragu-with-pappardelle-pasta/