Irresistible Beef & Red Wine Ragu with Pappardelle Recipe

Intro and Brief Recap

Have you ever experienced a dish that brings warmth and comfort to your soul? Beef & Red Wine Ragu with Pappardelle is that kind of meal. Imagine succulent beef simmered in rich red wine, combined with aromatic herbs and served over wide, silky ribbons of pappardelle pasta. The deep flavors meld together, creating an experience that is as delightful to the senses as it is satisfying to the palate.

This dish isn’t just about taste; it’s about gathering around the table with loved ones on a chilly evening. Picture the laughter and stories shared as you enjoy this hearty ragu, which can transform any ordinary dinner into an extraordinary occasion. With every bite, you’ll savor the slow-cooked perfection that warms your heart and soul. Get ready for an unforgettable culinary journey that promises to impress everyone at your dinner table!

Key Ingredients For Beef & Red Wine Ragu with Pappardelle

Here’s what you’ll need to make this delicious dish:

• Beef Chuck Roast: Choose a well-marbled cut for optimal flavor and tenderness during slow cooking.
• Dry Red Wine: A full-bodied wine like Cabernet Sauvignon or Merlot enhances the depth of flavor in the sauce.
• Onion: Use yellow onions for their sweet flavor; finely chop them for even cooking.
• Carrot: Chopped carrots add sweetness and texture; fresh ones are ideal for this recipe.
• Celery: Diced celery complements the other vegetables, bringing a subtle earthiness to the dish.

For the Sauce:

• Diced Tomatoes: Canned tomatoes work well; choose those packed in juice for a richer sauce.
• Garlic: Fresh garlic cloves provide a robust flavor; minced garlic enhances the aroma of the ragu.
• Beef Broth: Opt for low-sodium broth to control salt levels while adding moisture and flavor.

For Serving:

• Pappardelle Pasta: This wide pasta beautifully holds onto the sauce; cook it al dente for best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions For Beef & Red Wine Ragu with Pappardelle

Follow these simple steps to prepare this delicious dish:

First Step: Prepare the Ingredients

Begin by chopping all vegetables: finely dice onions, carrots, and celery. Mince garlic cloves and set aside. Cut beef chuck roast into bite-sized pieces, seasoning them generously with salt and pepper.

Second Step: Sear the Beef

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add seasoned beef pieces in batches, searing until browned on all sides—around 5-7 minutes per batch. Remove beef from pot and set aside.

Third Step: Cook Vegetables

In the same pot, add onions, carrots, and celery. Sauté for about 5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.

Fourth Step: Simmer with Wine

Return seared beef to the pot. Pour in dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 10 minutes until slightly reduced.

Fifth Step: Add Remaining Ingredients

Stir in diced tomatoes, beef broth, thyme, bay leaves, salt, and pepper. Bring mixture to a gentle boil before reducing heat to low.

Sixth Step: Slow Cook

Cover and let ragu simmer on low heat for at least two hours or until beef is tender. Stir occasionally during cooking time.

Transfer to plates and serve over cooked pappardelle pasta for the perfect finishing touch.

Expert Tips

Here are some helpful tips to ensure the best results for your dish:

• Select Quality Meat: Use high-quality beef chuck roast for richer flavors and tenderness in your ragu.
• Choose Good Wine: Don’t use cooking wine; select a wine you enjoy drinking since its flavor will enhance your dish.
• Let It Rest: Allowing ragu to rest after cooking allows flavors to meld together beautifully before serving.

Cooking Tips

When preparing Beef & Red Wine Ragu with Pappardelle, consider these helpful tips to enhance the dish’s flavor and texture.

First, choose a good quality red wine. The wine should be something you enjoy drinking, as its flavors will deepen and enrich the sauce. A full-bodied wine, like a Cabernet Sauvignon or Merlot, works best in this recipe.

Next, sear the beef well before adding other ingredients. This step creates a delicious crust that adds depth to your ragu. Allow the meat to brown thoroughly for optimal flavor.

Lastly, let the ragu simmer for an extended period. A slow cooking process melds all the flavors beautifully and results in tender meat. Aim for at least two hours on low heat.

Serving Suggestions

Beef & Red Wine Ragu with Pappardelle can be served in various delightful ways:

One popular option is to top it with freshly grated Parmesan cheese. The cheese adds a salty richness that complements the ragu wonderfully.

Another idea is to garnish with fresh herbs, such as basil or parsley. The herbs add a burst of freshness that brightens the dish.

Finally, pairing this ragu with a side of garlic bread enhances the dining experience. The bread is perfect for soaking up any remaining sauce on your plate.

Storage Tips

Properly storing your Beef & Red Wine Ragu with Pappardelle ensures it maintains its delicious flavor:

After cooking, allow the ragu to cool completely before transferring it into airtight containers. This practice helps retain moisture and prevent spoilage.

Store leftovers in the refrigerator for up to three days or freeze them for longer storage. When freezing, consider portioning the ragu into smaller containers for easy reheating later.

To reheat frozen ragu, simply thaw it in the refrigerator overnight and warm it gently on the stovetop or in the microwave until heated through.

Wine Pairing

Selecting the right wine can elevate your Beef & Red Wine Ragu with Pappardelle experience:

For pairing, continue using the same red wine you used in cooking. This consistency creates harmony between your meal and beverage.

Alternatively, a medium-bodied Chianti pairs nicely due to its acidity and fruitiness, which balances out the richness of the beef ragu.

If you prefer white wine, a crisp Sauvignon Blanc can work surprisingly well by cutting through the richness and providing a refreshing contrast.

FAQs

What type of meat is best for Beef & Red Wine Ragu?

Using chuck roast or brisket works best when making Beef & Red Wine Ragu with Pappardelle. These cuts are flavorful and become tender during long cooking times. They also benefit from slow braising, which allows them to absorb all those delicious flavors from red wine, herbs, and spices.

Can I make Beef & Red Wine Ragu ahead of time?

Yes! In fact, making this ragu ahead of time allows flavors to meld even further. Prepare it one day before serving and refrigerate it overnight. Reheating enhances its taste and makes it even more enjoyable when served over freshly cooked pappardelle pasta.

How long does Beef & Red Wine Ragu last in the fridge?

Properly stored Beef & Red Wine Ragu can last in your refrigerator for up to three days. Ensure it cools completely before placing it in an airtight container to maintain freshness and avoid spoilage.

Can I freeze Beef & Red Wine Ragu?

Absolutely! Freezing is an excellent way to preserve your Beef & Red Wine Ragu with Pappardelle for future meals. Store it in an airtight container or freezer bag for up to three months without losing flavor or texture when reheated properly.

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Beef & Red Wine Ragu with Pappardelle

• Author: jenny
• Prep Time: 20 minutes
• Cook Time: 120 minutes
• Total Time: 2 hours 20 minutes
• Yield: Serves approximately six
• Category: Main
• Method: Simmering
• Cuisine: Italian

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Description

Indulge in the comforting flavors of Beef & Red Wine Ragu with Pappardelle. This hearty dish features tender beef simmered in a rich, aromatic sauce made with dry red wine, fresh vegetables, and herbs, all served over wide pappardelle pasta. Perfect for family gatherings or cozy evenings, this ragu transforms any meal into a memorable occasion.

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Ingredients

Scale 1x2x3x

• 2 lbs beef chuck roast, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, chopped
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup dry red wine (e.g., Cabernet Sauvignon)
• 1 can (28 oz) diced tomatoes in juice
• 1 cup low-sodium beef broth
• 2 tsp fresh thyme or 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 12 oz pappardelle pasta

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Instructions

1. Prepare ingredients: Dice onion, carrots, celery, and mince garlic. Season beef with salt and pepper.
2. Sear the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches (5-7 minutes per batch), then set aside.
3. Cook vegetables: In the same pot, add onion, carrots, and celery. Sauté for about 5 minutes until softened. Add minced garlic and cook for another minute.
4. Simmer with wine: Return beef to the pot and pour in red wine. Scrape up browned bits from the pot and let simmer for about 10 minutes.
5. Add remaining ingredients: Stir in diced tomatoes, beef broth, thyme, bay leaves, salt, and pepper. Bring to a gentle boil then reduce heat to low.
6. Slow cook: Cover and let ragu simmer on low for at least two hours or until beef is tender.
7. Serve: Plate the cooked pappardelle and top with the ragu.

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Nutrition

• Serving Size: 1 bowl (about 400g)
• Calories: 540
• Sugar: 8g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 5g
• Protein: 39g
• Cholesterol: 100mg

Keywords: For extra flavor depth, use a robust red wine you enjoy drinking. Letting the ragu rest after cooking allows flavors to meld beautifully. Consider adding mushrooms or bell peppers for variation.