Description
This Beef Ragu Pasta features slow-cooked beef simmered in a savory tomato sauce, creating a flavorful and satisfying dish that’s perfect for any occasion.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 pound (450g) beef chuck, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup (240ml) red wine (optional; can substitute with beef broth)
- 1 can (28 ounces/800g) crushed tomatoes
- 1 cup (240ml) beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 12 ounces (340g) pappardelle or your preferred pasta
- Freshly grated Parmesan cheese, for serving
- Fresh basil or parsley, for garnish
Instructions
- Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef with salt and pepper. Add the beef to the pot and sear until browned on all sides. Remove the beef and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
- Combine Ingredients: Return the seared beef to the pot. Add the crushed tomatoes, beef broth, dried thyme, dried oregano, and bay leaves. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
- Cook Pasta: About 20 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.
- Serve: Remove the bay leaves from the ragu. Serve the beef ragu over the cooked pasta. Top with freshly grated Parmesan cheese and garnish with fresh basil or parsley.
Notes
- For a richer flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes to the sauce.
- This ragu can be made ahead and reheated; the flavors often deepen over time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 650
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg