Beef & Red Wine Ragu Pappardelle
This hearty Italian pasta features fall-apart tender beef simmered in a robust red wine sauce with aromatic vegetables, tossed with wide pappardelle noodles. Perfect for Sunday dinners or impressing g
20
Prep Time
2
Cook Time
22
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This hearty Italian pasta features fall-apart tender beef simmered in a robust red wine sauce with aromatic vegetables, tossed with wide pappardelle noodles. Perfect for Sunday dinners or impressing guests, the deep flavors develop beautifully during slow cooking.
Ingredients
Instructions
Step 1
1. Brown the beef: Pat beef dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides (about 6 minutes per batch). Transfer to a plate.
Step 2
2. Cook aromatics: Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook for 8–10 minutes until softened and lightly caramelized. Stir in garlic and tomato paste; cook 1 minute until fragrant.
Step 3
3. Deglaze: Pour in red wine, scraping up any browned bits from the pot. Simmer 5 minutes until reduced by half.
Step 4
4. Simmer ragu: Return beef and any juices to the pot. Add beef broth, oregano, thyme, and bay leaf. Bring to a gentle simmer, then cover and cook on low heat for 2–2.5 hours until beef shreds easily with a fork.
Step 5
5. Finish sauce: Remove bay leaf. Use two forks to shred any large beef pieces. Simmer uncovered for 10–15 minutes to thicken the sauce if needed. Season to taste.
Step 6
6. Cook pasta: Boil pappardelle in salted water until al dente (about 8–10 minutes). Reserve 120 ml (½ cup) pasta water, then drain.
Step 7
7. Combine: Toss pasta with ragu and a splash of pasta water to coat. Serve immediately with grated Parmesan.
You Must Know
- ✓For deeper flavor, use beef stock instead of broth.
- ✓Let the ragu rest for 15 minutes after cooking to allow flavors to meld.
- ✓Shred half the beef and leave some chunks for varied texture.
Chef's Notes
For deeper flavor, use beef stock instead of broth.
Let the ragu rest for 15 minutes after cooking to allow flavors to meld.
Shred half the beef and leave some chunks for varied texture.
Serving Suggestions
Pair with a crisp arugula salad, garlic bread, and a glass of the same red wine used in the ragu. Ideal for chilly evenings or festive gatherings.
Nutritional Info (Per Serving)
680
Calories
42g
Protein
65g
Carbs
24g
Fat
Tags
Lily
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More Dinner Recipes
Beef & Red Wine Ragu Pappardelle
This hearty Italian pasta features fall-apart tender beef simmered in a robust red wine sauce with aromatic vegetables, tossed with wide pappardelle noodles. Perfect for Sunday dinners or impressing g
Ingredients (15)
Instructions
- Brown the beef: Pat beef dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides (about 6 minutes per batch). Transfer to a plate.
- Cook aromatics: Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook for 8–10 minutes until softened and lightly caramelized. Stir in garlic and tomato paste; cook 1 minute until fragrant.
- Deglaze: Pour in red wine, scraping up any browned bits from the pot. Simmer 5 minutes until reduced by half.
- Simmer ragu: Return beef and any juices to the pot. Add beef broth, oregano, thyme, and bay leaf. Bring to a gentle simmer, then cover and cook on low heat for 2–2.5 hours until beef shreds easily with a fork.
- Finish sauce: Remove bay leaf. Use two forks to shred any large beef pieces. Simmer uncovered for 10–15 minutes to thicken the sauce if needed. Season to taste.
- Cook pasta: Boil pappardelle in salted water until al dente (about 8–10 minutes). Reserve 120 ml (½ cup) pasta water, then drain.
- Combine: Toss pasta with ragu and a splash of pasta water to coat. Serve immediately with grated Parmesan.
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