Slow-Cooked Beef Ragu with Pappardelle

Slow-Cooked Beef Ragu with Pappardelle ingredients

• 2.5 lbs boneless beef chuck roast
• 2 tbsp olive oil
• 1 large yellow onion
• 2 medium carrots
• 2 celery stalks
• 4 cloves garlic
• 0.75 cup red wine (dry, e.g., Cabernet Sauvignon)
• 1 28 oz can crushed tomatoes
• 2 cups beef broth
• 2 bay leaves
• 3 fresh thyme sprigs
• 1.5 tsp salt
• 0.75 tsp black pepper
• 1.5 lbs pappardelle pasta
• 0.25 cup fresh parsley, chopped
• 0.5 cup Parmesan cheese, grated

How to make Slow-Cooked Beef Ragu with Pappardelle

1. Preheat your oven to 325°F (160°C). Cut the 2.5 lbs boneless beef chuck roast into 2-3 large pieces and pat them thoroughly dry with paper towels to ensure a good sear. Season generously all over with 1.5 tsp salt and 0.75 tsp black pepper.
2. Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Sear the beef pieces on all sides until deeply browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
3. Reduce the heat to medium. Add the diced 1 large yellow onion, 2 medium carrots, and 2 celery stalks to the pot. Sauté for 7-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add 4 minced garlic cloves and cook for another 1 minute until fragrant.
4. Deglaze the pot by pouring in 0.75 cup dry red wine. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits, allowing the wine to reduce by half, about 3-4 minutes.
5. Stir in the 28 oz can of crushed tomatoes, 2 cups beef broth, 2 bay leaves, and 3 fresh thyme sprigs. Bring the mixture to a simmer.
6. Return the seared beef pieces to the pot, nestling them into the sauce. Ensure the beef is mostly submerged. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
7. Braise for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds apart. Check occasionally to ensure the liquid level is adequate; if it looks dry, add a splash more broth or water.
8. Carefully remove the Dutch oven from the oven. Take out the beef pieces and transfer them to a large bowl. Using two forks, shred the beef into bite-sized pieces, discarding any excess fat.
9. Remove the bay leaves and thyme sprigs from the sauce. If the sauce seems too thin, you can simmer it uncovered on the stovetop over medium heat for 10-15 minutes, stirring occasionally, until it reaches your desired consistency. Stir the shredded beef back into the ragu.
10. While the ragu finishes, bring a large pot of salted water to a rolling boil. Add 1.5 lbs pappardelle pasta and cook according to package directions until al dente. Drain well, reserving about 1 cup of pasta water.
11. Add the drained pappardelle directly into the ragu. Toss to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce. Serve immediately, garnished with 0.25 cup chopped fresh parsley and 0.5 cup grated Parmesan cheese.

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