Ingredients
Scale
- 2 pounds beef chuck, cut into cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 12 ounces pappardelle pasta
- Parmesan cheese, for serving
Instructions
- In a large pot, heat olive oil over medium-high heat. Add beef and brown on all sides.
- Remove beef and set aside. In the same pot, add onion, carrots, celery, and garlic; cook until softened.
- Stir in tomato paste, then add red wine. Bring to a simmer and reduce for 5 minutes.
- Add beef back to pot, along with beef broth, oregano, thyme, and bay leaf. Bring to a boil.
- Reduce heat, cover, and simmer for 2 hours until beef is tender.
- Remove bay leaf, shred beef into the sauce, and stir.
- Cook pappardelle according to package instructions. Serve the ragu over pasta and top with Parmesan cheese.
Notes
- If you have time, let the ragu simmer longer for deeper flavor.
- This dish can be made a day ahead and reheated for best results.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
- Diet: N/A
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg