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