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Slow Cooked Beef Ragu with Pappardelle

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 650
A hearty and flavorful Italian-inspired dish featuring tender beef in a rich tomato sauce served over pappardelle pasta.

Ingredients

Main Ingredients

  • 3 tbsp Olive Oil (divided)
  • 2 pounds Chuck Beef (or other slow cooking beef cut of your choice, cut into large pieces)
  • Salt & Pepper Salt & Pepper (to taste)
  • 5 cloves Garlic (minced)
  • 1 small Onion (finely diced)
  • 1 cup Celery (finely diced)
  • 1 cup Carrots (finely diced)
  • 1 ½ cup Beef Broth (divided)
  • 3 ½ cup Crushed Tomatoes (canned)
  • 2 tbsp Tomato Paste
  • 1 cup Water
  • 1 tbsp Italian Herb Blend (or combination of thyme, basil, oregano)
  • 2 bay leaves Bay Leaves
  • 2 tsp Granulated White Sugar (more or less to taste)
  • 2 tsp Salt (more or less to taste)
  • 2 tsp Black Pepper (more or less to taste)
  • 500 g Pappardelle Pasta (cooked)

Parmigiano-Reggiano Cheese (freshly grated as desired)

Instructions 

  • Pat dry beef, season with salt and pepper. Sear in hot oil until browned, then set aside.
  • Sauté garlic, onion, carrots, and celery in remaining oil. Deglaze with beef broth, then add remaining ingredients and simmer for 3 hours.
  • Shred the beef, return to sauce, add cooked pasta, and toss. Serve with grated cheese.

Notes

Use high-quality beef for best flavor and consider making extra sauce to store leftovers.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: beef, Pasta