Pappardelle and Braised Beef Ragu
A "one-pot" wonder that will leave you satisfied, and yields many follow-ons
Prep Time 15 minutes mins
Cook Time 3 hours hrs
Resting Time 15 minutes mins
Total Time 3 hours hrs 30 minutes mins
Course Ingredient, Main Course, Sauce, Stew
Cuisine American, Italian
Servings 8
Calories 360 kcal
- 28 oz Crushed Tomatoes
- 1 bulb Fennel Washed, cut to eights
- 1 lb Chuck Roast
- 1 tbsp neutral oil
- 4 cloves Garlic Peeled / Minced
- 4 sprigs Rosemary
- 2 sprigs Sage
- 1 ea Onion Large, Yellow, peeled, chopped
- 2 ea Carrots Washed, Peeled, Diced
- 2 ribs Celery Washed, Diced
- 2 cups Red Wine Bold Flavor
- Black Pepper Cracked / Coarse Grind
- 3 tbsp Butter
- 8 oz Pappardelle Or tagliatelle, fettuccine, garganelli
Ragu
Cut the chuck roast into 8th's and season well with the pepper.
Add oil to dutch oven over medium-high and add beef.
Stir for 5 minutes or until browned on all sides.
Reduce heat to medium-low and add garlic, rosemary, sage, onion, carrot, fennel, and celery.
Sauté for 5 minutes, stirring occasionally. Preheat oven to 300°F.
Add wine and reduce for 15 minutes.
Add crushed tomatoes and stir.
Place lid on dutch oven and transfer to oven for 3 hours.
Remove ragu from oven. Remove stems from herbs
OPTIONAL - Shred beef with a fork
Rest the ragu while you prepare the pasta
Assembly
Add 1/2 to one cup of the pasta water to the ragu and mix
Divide pasta between bowls, add ragu and toss to coat
Garnish with parmesan, fresh parsley.
A very rustic ragu, using late winter vegetables.
This will generate leftover ragu; use it to make a beef stew, a pot pie, or a biscuit bake, reheat, and serve over polenta / mashed or just a repeat with any wide noodle.
You want massive, wide hearty noodles to stand up to this bold ragu.
Calories: 360kcalCarbohydrates: 32gProtein: 17gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 243mgPotassium: 781mgFiber: 4gSugar: 7gVitamin A: 498IUVitamin C: 13mgCalcium: 82mgIron: 4mg
Keyword Beef, Braised, Sauce