Beef & Red Wine Ragu with Pappardelle
Savor the rich flavors of this classic Beef & Red Wine Ragu served over silky pappardelle pasta. Tender beef chuck roast simmers in a deep, aromatic red wine sauce, creating a comforting dish perfect for chilly evenings or festive gatherings. Each bite offers an exquisite blend of herbs and fresh vegetables, making it a memorable meal that will have family and friends asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 lbs beef chuck roast, cut into large chunks
- 1 cup dry red wine (Chianti or Merlot)
- 12 oz pappardelle pasta
- 2 medium carrots, finely chopped
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 2 bay leaves
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 3 cups beef broth
Instructions
- Season the beef chunks with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef until browned on all sides (5–7 minutes). Remove and set aside.
- In the same pot, sauté onions, carrots, celery, and garlic for about 5 minutes until softened.
- Deglaze the pot with red wine, scraping up any browned bits. Simmer for 3–4 minutes.
- Return the beef to the pot. Add oregano and bay leaves, then pour in enough beef broth to cover the ingredients completely. Bring to a gentle simmer.
- Cover and cook on low heat for about 2 hours until the beef is fork-tender. Stir occasionally and add more broth if needed.
- Cook pappardelle according to package instructions; drain and reserve some pasta water if needed.
- Serve the ragu over pappardelle and enjoy!
Nutrition
- Serving Size: 1 plate (approximately 360g)
- Calories: 590
- Sugar: 4g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg