Pasta Pappardelle with Beef Ragu
A slow cooked Beef Ragu recipe combines a battuto made with onions, celery, carrots, garlic, tomatoes, and herbs mixed with tender melt in your mouth beef roast. Pairs wonderfully with hope & grace Merlot or Malbec.
Servings 6
INGREDIENTS:
• 3 lb. beef chuck roast
• 2 TBSP olive oil
• 1 medium yellow onion finely chopped
• 2 large carrots peeled, finely chopped
• 2 medium ribs celery finely chopped
• 2 cloves garlic minced
• 1 cup dry red wine
• 1 can of 28 oz. crushed tomatoes
• 1 cup low sodium beef broth
• 2 TBSP tomato paste
• ½ tsp dried thyme
• ¼ tsp crushed red pepper
• ¼ tsp fresh ground black pepper
• 2 bay leaves
• 16 oz. pappardelle pasta
• Parmesan cheese
• fresh thyme to taste
• chopped fresh basil to taste
Instructions:
Prepare the Beef | Cut the chuck roast into quarters and season generously with salt and pepper. In a Dutch oven or heavy-bottomed stockpot, heat 1 tablespoon of olive oil over medium heat. Sear the beef on all sides until browned, working in batches if necessary. Remove and set aside.
Sauté the Vegetables | In the same pot, heat the remaining tablespoon of oil. Add the onions, carrots, and celery. Cook over medium heat until softened, about 5–7 minutes. Add the garlic and cook for 1 minute, stirring frequently.
Deglaze the Pot | Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to slightly reduce.
Build the Ragu | Stir in the crushed tomatoes, beef broth, tomato paste, thyme, crushed red pepper flakes, black pepper, and bay leaves. Return the browned beef to the pot. Cover and reduce heat to low. Simmer gently for 2 to 2½ hours, or until the beef is fork-tender and easy to shred.
Shred the Beef | Remove the beef from the pot and shred it using two forks, discarding any excess fat, gristle, or cartilage. Return the shredded beef to the sauce and simmer for an additional 15–20 minutes to meld the flavors.
Cook the Pasta | Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well.
Serve | Toss the pasta with the beef ragu. Serve topped with freshly grated Parmesan and garnish with thyme or basil if desired. Serve hope & grace Merlot or Malbec!