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Beef Ragu with Pappardelle Recipe

Beef Ragu with Pappardelle recipe


This is a yummy pasta with meat sauce. You cook beef with veggies, wine, and tomatoes to make it. Then, mix it with wide noodles and cheese. It's a warm, cozy meal for dinner.


1.5 kg Boneless Beef Chuck Roast
2 Medium Carrots, chopped
2 Celery Stalks, chopped
1 Large Onion, chopped
4 Garlic Cloves, minced
2 Bay Leaves
2 Tbsp Tomato Paste
350 ml Dry White Wine
800 g Canned Crushed Tomatoes
500 ml Beef Stock
1/2 Bunch Fresh Basil, chopped
150 g Grated Pecorino Cheese
500 g Pappardelle Pasta
2 Tbsp Olive Oil
Salt and Pepper to taste


Preheat the oven to 150ºC/300ºF.
Heat olive oil in a large oven-proof pot over medium-high heat. Season the beef with salt and pepper, then sear it until browned on all sides. Remove the beef and set aside.
In the same pot, add the chopped onions, carrots, and celery. Cook until they start to soften, about 5 minutes.
Add the minced garlic and cook for another minute.
Stir in the tomato paste and cook for 2 minutes.
Pour in the white wine and let it simmer until reduced by half, about 10 minutes.
Add the crushed tomatoes, beef stock, and bay leaves. Bring to a simmer.
Return the beef to the pot. Cover with a lid and place in the oven. Cook until the beef is very tender, about 4 hours.
Remove the pot from the oven. Take out the beef and shred it with two forks.
Discard the bay leaves and return the shredded beef to the pot. Stir to combine with the sauce.
Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain, reserving a cup of pasta water.
Add the pasta to the ragu, along with the chopped basil. Toss to combine, adding pasta water as needed to loosen the sauce.
Serve the beef ragu with pappardelle in bowls, topped with grated pecorino cheese.

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