Cozy Italian Pappardelle Meat (Printable Version)
Hearty slow-cooked beef melds with rich tomato sauce served over wide pappardelle noodles for a comforting dish.
# Everything You’ll Need:
→ Meat
01 -
2 lbs beef chuck, cut into large chunks
→ Pasta
02 -
1 lb pappardelle pasta
→ Vegetables
03 -
1 large carrot, diced
04 -
1 stalk celery, diced
05 -
1 large onion, diced
06 -
4 cloves garlic, minced
→ Sauce Components
07 -
2 tbsp tomato paste
08 -
28 oz canned crushed tomatoes
09 -
2 cups beef broth
10 -
1 cup dry red wine
11 -
2 bay leaves
12 -
1 sprig fresh rosemary or thyme
→ Seasonings and Garnishes
13 -
2 tbsp olive oil
14 -
Salt and black pepper, to taste
15 -
Freshly grated Parmesan cheese, optional for garnish
# Steps to Cook:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Season beef chunks with salt and pepper. Brown on all sides, about 3-4 minutes per side. Remove and set aside.
02 -
In the same pot, cook diced onion, carrot, and celery until softened, about 5-7 minutes. Add minced garlic and tomato paste, stirring for 1-2 minutes until fragrant.
03 -
Pour in red wine, scraping up browned bits from the pot bottom. Simmer for 2-3 minutes to reduce slightly.
04 -
Add crushed tomatoes, beef broth, bay leaves, and herb sprig. Return seared beef to pot, submerging in sauce.
05 -
Cover pot, reduce heat to low, and simmer gently for 2-3 hours, stirring occasionally until beef is tender and sauce thickened. Shred beef with forks and mix back into sauce. Adjust seasoning with salt and pepper.
06 -
Bring a large pot of salted water to a boil. Cook pasta until al dente per package instructions. Reserve ½ cup pasta water prior to draining.
07 -
Toss pasta with beef ragu, adding reserved pasta water as needed to loosen sauce. Serve garnished with freshly grated Parmesan cheese.
# Extra Suggestions:
01 -
Using a dry red wine enhances the depth of flavor. Adjust seasoning at the end after shredding the beef to ensure optimal taste.