Beef Ragu with Pappardelle Pasta
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Slow-cooked, fatty beef shredded and mixed with a rich tomato sauce, served over pappardelle pasta.
03:30:00 total
Serves 6
medium
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Ingredients
- pappardelle pasta - 1 pound
- short ribs or chuck roast - 3-4 pounds
- olive oil - 2 tbsp
- unsalted butter - 2 tbsp
- carrots - 3 (small dice)
- large yellow onion - 1 (small dice)
- crushed red pepper - 1/2 tsp
- tomato paste - 3 oz
- dry red wine - 1 cup ((cabernet sauvignon))
- red wine vinegar - 1 tbsp
- canned tomatoes - 20 oz (quality, crushed)
- beef stock - 3 cups
- fresh thyme - 6 sprigs
- Parmesan cheese - to taste (for garnish)
- parsley - to taste (for garnish)
- salt and pepper - to taste (to taste)
Instructions
- Prepare the Beef: Season and sear short ribs or chuck roast, then set aside.
- Cook Tomato Paste: In the same pan, cook off the tomato paste to deepen its flavor.
- Build the Sauce: In a Dutch oven, sauté carrots, onion, and celery in olive oil and butter. Add cooked tomato paste, red wine, red wine vinegar, crushed tomatoes, and beef stock.
- Add Beef to Sauce: Add the seared beef and fresh thyme to the sauce. Bring to a simmer and cook until the beef is tender.
- Shred the Beef: Once cooked, shred the beef and return it to the sauce.
- Cook the Pasta: Cook pappardelle pasta according to package instructions.
- Combine Pasta and Ragu: Toss the cooked pasta with the beef ragu.
- Serve: Serve garnished with Parmesan cheese and parsley.
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