Beef & Red Wine Ragu Pappardelle is a delightful dish that beautifully combines tender chunks of beef with a rich, savory sauce. This comforting meal is perfect for cozy family dinners or gatherings with friends. The combination of succulent beef, aromatic vegetables, and the deep flavor of red wine creates a satisfying ragu that can be served over luscious pappardelle pasta.
Why Make This Recipe
What makes this Beef & Red Wine Ragu Pappardelle so special? The answer lies in the slow-cooked flavors that develop over time. As the beef simmers, it becomes incredibly tender and infused with the essence of the red wine, herbs, and vegetables. The process may take a little while, but the end result is completely worth the wait. It’s a fantastic way to embrace cooking as a leisurely and enjoyable activity, perfect for those chilly evenings when you want to savor something hearty and delicious.
How to Make Beef & Red Wine Ragu Pappardelle
This dish is not only delicious but also straightforward to prepare. Let’s break down the process, starting with the list of ingredients that you’ll need.
Ingredients
- 2 pounds beef chuck, cut into cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 12 ounces pappardelle pasta
- Parmesan cheese, for serving
Directions
- In a large pot, heat the olive oil over medium-high heat.
- Add the beef to the pot, browning it on all sides.
- Once browned, remove the beef and set it aside.
- In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, which should take about 5 to 7 minutes.
- Stir in the tomato paste and cook for another minute, allowing it to combine with the vegetables.
- Pour in the red wine, bringing it to a simmer. Let it reduce for about 5 minutes, allowing the alcohol to cook off and the flavors to meld.
- Add the browned beef back to the pot, along with the beef broth, dried oregano, dried thyme, and the bay leaf.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 2 hours. The beef will become tender and flavorful.
- After 2 hours, remove the bay leaf. Shred the beef into the sauce using two forks and stir to combine.
- While the ragu is simmering, cook pappardelle according to the package instructions until al dente.
- Serve the ragu over the cooked pappardelle, and don’t forget to top it with freshly grated Parmesan cheese.
Pro Tips for Success Beef & Red Wine Ragu Pappardelle
- Choose the Right Cut of Meat: Beef chuck is perfect for this recipe due to its marbling, which ensures it stays moist and tender during the long cooking process.
- Let it Simmer: The key to a great ragu is patience. Allowing the sauce to simmer for at least two hours lets the flavors meld beautifully.
- Sear the Meat: Don’t rush the browning process. Searing the beef until it’s a nice brown color adds depth to the ragu.
- Quality Red Wine: Use a red wine that you would drink; the flavor will concentrate and impact the final dish. A dry red wine works best.
- Adjust Seasoning: After cooking, taste the ragu and adjust the seasoning as necessary. A pinch of salt or a sprinkle of freshly cracked pepper can elevate the flavors to perfection.
- Garnish Smartly: Fresh herbs or additional cheese can serve as a perfect garnish. Fresh basil or parsley can add a nice pop of color and flavor.
Flavor Variations Beef & Red Wine Ragu Pappardelle
- Mushroom Medley: Add sliced mushrooms in with the vegetables for an earthy flavor.
- Spicy Kick: Adding a pinch of red pepper flakes can bring a delightful heat to your ragu.
- Herb Tweaks: Swap or add fresh herbs like rosemary or parsley for a unique taste experience.
- Tomato Addition: Incorporate crushed tomatoes into the mix for a slightly different sauce base.
- Citrus Zest: A hint of orange or lemon zest in the final dish can brighten the flavors beautifully.
Serving Suggestions Beef & Red Wine Ragu Pappardelle
This Beef & Red Wine Ragu Pappardelle can stand alone as a hearty meal, but there are some wonderful ways to elevate your dining experience. Here are a few suggestions:
- Fresh Salad: Pair with a simple arugula salad with a lemon vinaigrette to balance the richness of the ragu.
- Bread Basket: Serve with warm, crusty bread for dipping into the leftover sauce.
- Wine Pairing: Complement the meal with a glass of the same red wine used in the ragu; it will enhance the flavors of the dish.
- Cheese Plate: Offer a small cheese platter as an appetizer, including a variety of cheeses that pair well with red wine.
Storage and Freezing Instructions Beef & Red Wine Ragu Pappardelle
If you find yourself with leftovers, don’t worry! This ragu keeps well and can even taste better the next day. To store:
- Allow the ragu to cool completely before transferring it to an airtight container.
- It can be stored in the refrigerator for up to 3 days.
- For longer storage, freeze in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the refrigerator and gently reheat on the stovetop, adding a splash of beef broth as needed for moisture.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|————–|————|
| Calories | 510 |
| Protein | 45g |
| Carbohydrates| 56g |
| Fat | 16g |
| Fiber | 3g |
| Sodium | 800mg |
FAQ About Beef & Red Wine Ragu Pappardelle
Can I use a different type of pasta?
Yes! While pappardelle is a wonderful choice for this ragu due to its wide, flat shape that holds the sauce well, any long pasta, such as fettuccine or linguine, can work beautifully too. Just cook the pasta according to the package instructions until al dente.
Is there a way to make this dish without wine?
Absolutely! If you prefer not to use wine, you can substitute it with additional beef broth or a combination of broth and a splash of vinegar for acidity. This will help maintain the flavor profile while keeping it alcohol-free.
How do I know when the beef is tender?
The beef should be fork-tender and shred easily when it’s done cooking. If it’s still tough after 2 hours, cover and continue simmering, checking periodically until it reaches the desired tenderness.
Can I make this in advance?
Yes, this ragu can be made ahead of time and is actually known to taste better the next day as the flavors deepen. Just store it in the refrigerator and gently reheat when you’re ready to serve.
What can I do with leftovers?
Leftover ragu can be repurposed in many ways. Try it in a baked pasta dish, on top of a pizza, or even as a filling in stuffed peppers. The possibilities are endless!
Final Thoughts
Beef & Red Wine Ragu Pappardelle is more than a meal; it’s an experience that brings warmth and comfort to the table. With its rich flavors and tender beef, this dish is bound to impress family and friends alike. Whether enjoyed on a weeknight or at a special gathering, it’s a classic recipe that showcases how simple ingredients can come together to create something truly remarkable. So, roll up your sleeves and start cooking—you won’t regret it!
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Beef & Red Wine Ragu Pappardelle
- Total Time: 150 minutes
- Yield: 6 servings
- Diet: None
Description
A delightful dish combining tender chunks of beef with a rich, savory sauce, perfect for cozy family dinners.
Ingredients
- 2 pounds beef chuck, cut into cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 12 ounces pappardelle pasta
- Parmesan cheese, for serving
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the beef to the pot, browning it on all sides.
- Once browned, remove the beef and set it aside.
- In the same pot, add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 to 7 minutes.
- Stir in the tomato paste and cook for another minute to combine.
- Pour in the red wine and bring it to a simmer. Let it reduce for about 5 minutes.
- Add the browned beef back to the pot along with the beef broth, oregano, thyme, and bay leaf.
- Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for 2 hours.
- After 2 hours, remove the bay leaf and shred the beef into the sauce using two forks.
- While the ragu simmers, cook pappardelle according to package instructions until al dente.
- Serve the ragu over the cooked pappardelle and top with freshly grated Parmesan cheese.
Notes
Quality red wine enhances the flavor of the ragu. Adjust seasoning after cooking for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian