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–+ servings

Pappardelle and Braised Beef Ragu

A "one-pot" wonder that will leave you satisfied, and yields many follow-ons
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 30 minutes
Servings: 8
Course: Ingredient, Main Course, Sauce, Stew
Cuisine: American, Italian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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

Equipment

  • 1 Brasier with lid or dutch oven

Method
 

Ragu
  1. Cut the chuck roast into 8th's and season well with the pepper.
  2. Add oil to dutch oven over medium-high and add beef.
  3. Stir for 5 minutes or until browned on all sides.
  4. Reduce heat to medium-low and add garlic, rosemary, sage, onion, carrot, fennel, and celery.
  5. Sauté for 5 minutes, stirring occasionally. Preheat oven to 300°F.
  6. Add wine and reduce for 15 minutes.
  7. Add crushed tomatoes and stir.
  8. Place lid on dutch oven and transfer to oven for 3 hours.
  9. Remove ragu from oven. Remove stems from herbs
  10. OPTIONAL - Shred beef with a fork
  11. Rest the ragu while you prepare the pasta
Pasta
  1. Bring a large pot of water ( one gallon and salty like the sea) to a boil.
  2. Prepare pappardelle al dente (slightly undercooked).
Assembly
  1. Add 1/2 to one cup of the pasta water to the ragu and mix
  2. Divide pasta between bowls, add ragu and toss to coat
  3. Garnish with parmesan, fresh parsley.

Nutrition

Calories: 360kcalCarbohydrates: 32gProtein: 17gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 243mgPotassium: 781mgFiber: 4gSugar: 7gVitamin A: 498IUVitamin C: 13mgCalcium: 82mgIron: 4mg

Notes

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.
 

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