Introduction: Beef Ragu with Pappardelle is a classic Italian dish that’s perfect for a cozy dinner. This hearty meal features tender, slow-cooked beef in a rich tomato sauce, served over wide pappardelle pasta. With its deep flavors and satisfying texture, it’s a dish that brings comfort and warmth to any table.
Ingredients:
- For the Beef Ragu:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1.5 pounds (700g) beef chuck or brisket, cut into 1-inch cubes
- Salt and pepper, to taste
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup beef broth
- Fresh parsley, for garnish
- For the Pappardelle:
- 12 oz (340g) pappardelle pasta
- Salt, for pasta water
- For Serving:
- Grated Parmesan cheese
Preparation Steps:
- Prepare the Beef Ragu:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute.
- Season the beef cubes with salt and pepper. Increase the heat to high and add the beef to the pot. Brown the meat on all sides, working in batches if necessary.
- Once the beef is browned, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Stir in the crushed tomatoes, tomato paste, oregano, thyme, bay leaf, and beef broth. Bring to a simmer.
- Reduce the heat to low, cover the pot, and let the ragu simmer for 2 to 2.5 hours, stirring occasionally, until the beef is tender and the sauce is thickened. Adjust seasoning with salt and pepper as needed.
- Cook the Pappardelle:
- Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente.
- Drain the pasta, reserving a cup of pasta water.
- Assemble the Dish:
- Toss the cooked pappardelle with the beef ragu, adding a bit of reserved pasta water if needed to help coat the pasta.
- Serve the pasta in bowls, garnished with fresh parsley and grated Parmesan cheese.
Historical Context: Ragu is a traditional Italian meat sauce that has been enjoyed for centuries, with regional variations across Italy. This hearty beef ragu, slow-cooked to perfection, hails from the region of Emilia-Romagna, known for its rich and flavorful dishes. Pappardelle, with its wide ribbons, is the perfect pasta choice to hold the robust sauce, making this dish a beloved staple in Italian cuisine.
Nutritional Information: Beef Ragu with Pappardelle is a protein-rich dish, providing essential vitamins and minerals from the beef and vegetables. While the pasta adds carbohydrates for energy, the tomatoes contribute antioxidants and vitamins. Enjoy this dish as part of a balanced diet, keeping portion sizes in mind.
Conclusion: Beef Ragu with Pappardelle is a comforting and satisfying meal that’s perfect for special occasions or a cozy night in. With its rich flavors and hearty texture, it’s sure to become a family favorite. Pair it with a glass of red wine and a side salad for a complete Italian dining experience.
