Pappardelle al Ragu di Manzo (Slow-Cooked Beef Ragu with Pappardelle)

Pappardelle al Ragu di Manzo (Slow-Cooked Beef Ragu with Pappardelle) ingredients

• 2 lbs boneless beef chuck roast
• 4 oz pancetta
• 2 tbsp extra virgin olive oil
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 4 garlic cloves
• 1 cup dry red wine
• 28 oz can canned crushed tomatoes
• 2 cups beef broth
• 1 bay leaf
• 2 fresh rosemary sprigs
• 2 fresh thyme sprigs
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 lb pappardelle pasta
• 0.5 cup Parmigiano-Reggiano cheese
• 2 tbsp fresh parsley

How to make Pappardelle al Ragu di Manzo (Slow-Cooked Beef Ragu with Pappardelle)

1. Pat the 2 lbs of boneless beef chuck roast dry with paper towels and season generously with 1 tsp kosher salt and 0.5 tsp black pepper. Dice the 4 oz pancetta into small pieces.
2. Heat 2 tbsp extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced pancetta and cook, stirring occasionally, until crispy and golden brown, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Increase heat to high. Sear the seasoned beef chuck roast in batches, if necessary, until deeply browned on all sides, about 3-4 minutes per side. Remove the beef and set aside with the pancetta.
4. Reduce heat to medium. Add the finely diced 1 medium yellow onion, 2 medium carrots, and 2 celery stalks to the pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables are softened, about 8-10 minutes. Add 4 minced garlic cloves and cook for another 1 minute until fragrant.
5. Pour in 1 cup dry red wine, scraping the bottom of the pot vigorously with a wooden spoon to deglaze and release all the flavorful fond. Bring to a simmer and cook until the wine has reduced by half, about 5 minutes.
6. Return the browned beef to the pot. Stir in the 28 oz can crushed tomatoes, 2 cups beef broth, 1 bay leaf, 2 fresh rosemary sprigs, and 2 fresh thyme sprigs. Bring the mixture to a gentle simmer.
7. Reduce heat to low, cover the pot tightly, and simmer the ragu for at least 3 hours, or until the beef is fork-tender and easily shreds apart. Stir occasionally to prevent sticking. Alternatively, bake in a preheated oven at 300°F (150°C) for the same duration.
8. Remove the beef from the ragu and shred it into large pieces using two forks. Discard the bay leaf, rosemary, and thyme sprigs. Return the shredded beef to the pot, stir in the reserved crispy pancetta, and check seasoning, adjusting with salt and pepper as needed.
9. Just before serving, bring a large pot of salted water to a rolling boil. Add 1 lb pappardelle pasta and cook according to package directions until al dente, usually 8-10 minutes.
10. Drain the pappardelle, reserving about 1 cup of pasta cooking water. Add the hot, drained pasta directly to the ragu in the Dutch oven. Toss vigorously to coat the pasta evenly with the sauce, adding a splash or two of the reserved pasta water if needed to achieve a silky consistency.
11. Serve the Pappardelle al Ragu di Manzo immediately, garnished with 0.5 cup freshly grated Parmigiano-Reggiano cheese and 2 tbsp chopped fresh parsley.

More recipes you might like

Browse related collections