Beef & Red Wine Ragu Pappardelle
This deeply flavorful beef ragu features tender chunks of chuck roast braised in red wine and beef broth until meltingly soft, then tossed with pappardelle pasta. The addition of smoked paprika, balsa
25
Prep Time
2
Cook Time
27
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This deeply flavorful beef ragu features tender chunks of chuck roast braised in red wine and beef broth until meltingly soft, then tossed with pappardelle pasta. The addition of smoked paprika, balsamic vinegar, and fresh herbs creates layers of complexity that make this dish perfect for special occasions or Sunday dinners.
Ingredients
Instructions
Step 1
1. Season the beef cubes generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Step 2
2. Working in batches to avoid overcrowding, sear the beef cubes until browned on all sides, about 2-3 minutes per side. Transfer browned beef to a plate and set aside.
Step 3
3. Reduce heat to medium and add diced onion, carrots, and celery to the pot. Cook until vegetables soften and onions become translucent, about 5-6 minutes.
Step 4
4. Add minced garlic and smoked paprika, stirring constantly for 30 seconds until fragrant.
Step 5
5. Stir in tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
Step 6
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes.
Step 7
7. Return the beef to the pot along with any accumulated juices. Add beef broth, dried oregano, dried thyme, and bay leaf. Bring to a gentle simmer.
Step 8
8. Reduce heat to low, cover partially, and simmer gently for 2 to 2½ hours, stirring occasionally, until beef is fork-tender and easily shreds.
Step 9
9. Remove the bay leaf. Use two forks to shred the beef directly in the pot, mixing it into the sauce. Stir in balsamic vinegar and season with additional salt and pepper to taste.
Step 10
10. Meanwhile, bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Step 11
11. Add the cooked pappardelle to the ragu, tossing to coat. Add reserved pasta water as needed to create a silky sauce that clings to the pasta.
Step 12
12. Stir in lemon zest and chopped parsley. Serve immediately with freshly grated Parmesan cheese.
You Must Know
- ✓For deeper flavor, let the ragu cool completely and refrigerate overnight before reheating and serving the next day.
- ✓Use a wine you'd actually drink - the flavor concentrates during cooking, so quality matters.
- ✓Don't rush the browning process; properly seared beef creates the foundation for rich flavor.
Chef's Notes
For deeper flavor, let the ragu cool completely and refrigerate overnight before reheating and serving the next day.
Use a wine you'd actually drink - the flavor concentrates during cooking, so quality matters.
Don't rush the browning process; properly seared beef creates the foundation for rich flavor.
Serving Suggestions
Serve this hearty ragu with a simple green salad dressed with lemon vinaigrette and crusty bread for soaking up the sauce. It's perfect for cozy winter dinners, holiday gatherings, or anytime you want to impress guests with minimal last-minute effort.
Nutritional Info (Per Serving)
620
Calories
42g
Protein
45g
Carbs
25g
Fat
Tags
Lily
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More Side Dishes Recipes
Beef & Red Wine Ragu Pappardelle
This deeply flavorful beef ragu features tender chunks of chuck roast braised in red wine and beef broth until meltingly soft, then tossed with pappardelle pasta. The addition of smoked paprika, balsa
Ingredients (19)
Instructions
- Season the beef cubes generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches to avoid overcrowding, sear the beef cubes until browned on all sides, about 2-3 minutes per side. Transfer browned beef to a plate and set aside.
- Reduce heat to medium and add diced onion, carrots, and celery to the pot. Cook until vegetables soften and onions become translucent, about 5-6 minutes.
- Add minced garlic and smoked paprika, stirring constantly for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes.
- Return the beef to the pot along with any accumulated juices. Add beef broth, dried oregano, dried thyme, and bay leaf. Bring to a gentle simmer.
- Reduce heat to low, cover partially, and simmer gently for 2 to 2½ hours, stirring occasionally, until beef is fork-tender and easily shreds.
- Remove the bay leaf. Use two forks to shred the beef directly in the pot, mixing it into the sauce. Stir in balsamic vinegar and season with additional salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil. Cook pappardelle according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Add the cooked pappardelle to the ragu, tossing to coat. Add reserved pasta water as needed to create a silky sauce that clings to the pasta.
- Stir in lemon zest and chopped parsley. Serve immediately with freshly grated Parmesan cheese.
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