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.

Ingredients

Scale

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

Instructions

Prepare ingredients: Dice onion, carrots, celery, and mince garlic. Season beef with salt and pepper.
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.
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.
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.
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.
Slow cook: Cover and let ragu simmer on low for at least two hours or until beef is tender.
Serve: Plate the cooked pappardelle and top with the ragu.

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.