Beef Ragu with Pappardelle (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds beef chuck, cut into 4 pieces
02 -
2 tablespoons olive oil
03 -
Salt and freshly ground black pepper, to taste
04 -
2 carrots, cut into ½-inch thick coins
05 -
1 celery stalk, chopped
06 -
1 onion, chopped
07 -
2 cloves garlic, chopped
08 -
2 tablespoons tomato paste
09 -
2 cups beef broth
10 -
20 ounces canned chopped tomatoes
11 -
¼ cup water
12 -
2 small bay leaves
13 -
½ teaspoon dried thyme
→ For Serving
14 -
12 ounces wide pasta, such as pappardelle
15 -
Fresh parsley, chopped
# Instructions:
01 -
Cut the beef into four pieces and season it with salt and freshly ground black pepper.
02 -
Heat the olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides, then remove it to a plate. Preheat your oven to 175˚C (350˚F).
03 -
In the same pot, add carrots, celery, and onions. Cook, stirring frequently over medium-high heat for 5 minutes.
04 -
Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for an additional 30 seconds.
05 -
Gradually pour in the beef broth, scraping the bottom of the pot to lift any browned bits.
06 -
Add the chopped tomatoes and water. Stir well, bring to a simmer, and cook for 10 minutes.
07 -
Add the bay leaves and thyme. Season with additional salt and pepper to taste.
08 -
Cover the pot with a lid and bake in the oven for 2½ to 3 hours or until the beef is tender.
09 -
Remove the pot from the oven. Take out the beef, shred it with two forks, and return it to the pot. Simmer over medium heat for an additional 30 minutes.
10 -
While the ragu is simmering, cook the pasta according to the package instructions.
11 -
Toss the freshly cooked pasta with the ragu. Garnish with fresh parsley and serve immediately.