Recipeso logo

Italian Exotic Beef Ragu with Pappardelle

Servings: 4

Prep Time: 20 min

Cook Time: 3 hr 10 min

Total Time: 3 hr 30 min

Ingredients:

  • 1.5 lb Beef chuck roast
  • to taste Salt
  • to taste Black pepper
  • 1 tb Olive oil
  • 1 unit Onion
  • 3 unit Garlic cloves
  • 1 unit Carrot
  • 1 unit Celery stalk
  • 1 cup Red wine
  • 1 cup Beef stock
  • 400 g Canned tomatoes
  • 2 unit Rosemary sprigs
  • 350 g Pappardelle pasta
  • for serving Parmesan cheese

Instructions:

  1. Season beef with salt and pepper. In a heavy-bottomed pot, heat olive oil over medium heat. Brown the beef on all sides, then remove from pot.
  2. In the same pot, add chopped onion, minced garlic, chopped carrot, and chopped celery. Sauté until vegetables are softened.
  3. Add red wine to deglaze the pot, scrapping any bits stuck to the bottom of pot with a wooden spoon. Allow the wine to reduce by half.
  4. Return beef to the pot. Add beef stock, canned tomatoes, and rosemary sprigs. Bring to a simmer, cover, and cook for 3 hours until beef is tender.
  5. Once beef is cooked, remove from pot and shred. Return shredded beef to the pot and cook an additional 10 minutes to absorb the sauce.
  6. Cook pappardelle pasta in a pot of salted boiling water until al dente. Drain pasta, reserving some pasta water. Add pasta and pasta water to the pot with the beef ragu, stirring well to coat pasta with sauce.
  7. Serve hot with a generous grating of Parmesan cheese.