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Beef Ragu with Pappardelle Pasta

Beef Ragu with Pappardelle Pasta

I’ve meant to make this dish for years now, but since we live in Georgia, and Georgia’s quite hot, I can’t bring myself to have the stove on for 5 hours simmering a sauce. Now that it was a crisp 50 degrees this morning, I can rejoice in this freezing cold weather because I can make hearty, comforting meals that heat up my entire kitchen for hours. And it permeates your entire house with a delicious smell that people think took you hours and hours to make. And it did (but you didn’t stand over the stove for that long).

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My cousin at thesweetandsourbaker.com made this short rib ragu and as I stared at the instagram pic with longing and jealousy I figured I’d try my hand at the ragu as well. Since I have a limited selection of specific cuts of meat at my local grocery store, such at short ribs, I had to settle for plain old beef chuck. Chuck is what they use for pot roast, which is great for this dish because as it is slow cooked over time, the meat falls apart and is easily shredded and put back into the sauce. I like shredded beef for this ragu rather than ground (although ground beef is great as well), because I prefer the texture of this as it sticks to the noodles more so than ground beef.

And it’s just plain fancier.

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Try it with short ribs if you wish too. I love short ribs and wish they offered it at the store more often here. Just be sure to get a cut that isn’t more fat than meat, or else your sauce will have a thick layer of fat swimming on the top you’d have to skim (or stir right back into the sauce because no one will see).

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Instructions with photos:

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Dice carrots, celery and onions into equal sized pieces.

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Generously salt and pepper both sides of the chuck roast. In a large Dutch oven on medium high heat, add 1 tbsp. oil, and brown both sides of the roast, then set aside on plate.

You can cut the pieces of chuck into 4-5 pieces before browning, or you can rush into it haphazardly I like did.

Do as I say but not as I do.

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In the same pot, add 2 tbsp. butter, garlic, onion, carrots and celery. Sauté for 4-5 minutes or until vegetables are softened.

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I’m not sure what exactly ‘San Marzano Style’ means as opposed to actual San Marzano tomatoes, but this was all Kroger had, and it worked fine.

If you’re able to, buy the tomato paste in the toothpaste looking tube. It’ll keep in the fridge longer, and you gotta admit every time you crack open a can of tomato paste, the remainder sits in the fridge until you throw it out.

Well, I guess that’s just me…

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Add tomato paste and stir until veggies are coated.

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Any red wine will do for this. I used pinot noir because that’s what I had opened. A merlot or something smooth like that would be even better.

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Pour in red wine and bring to a boil,

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then add the can of tomatoes, thyme, sugar, cinnamon and bay leaves.

DSC_7618Put roast back into pan, bring to a boil then lower to simmer for 4 hours.

See how I cut the pieces of meat as an afterthought?

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Remove and discard bay leaves from the pot. Take the meat out and place on cutting board.

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Shred with forks, then place meat back into pot.

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Stir in milk and let simmer as you make your pasta in a separate pot according to the instructions on the package.

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When pasta is finished cooking, add to the sauce and stir together. Salt and pepper to taste. Serve with grated Parmesan cheese and fresh parsley as garnish.

beef ragu 3

beefragupin

Beef Ragu with Pappardelle

September 7, 2017
: 4-6
: Easy

By:

Ingredients
  • 2.5 lb beef chuck
  • salt and pepper
  • 1 Tbsp. oil
  • 2 Tbsp. butter
  • 2 cloves garlic , minced
  • 1 medium onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 tbsp tomato paste
  • 1.5 cups red wine (substitution: 1.5 cups beef broth)
  • 1 tsp. thyme (dried or fresh)
  • 2 tsp. sugar
  • 1/2 tsp. cinnamon
  • 2 bay leaves
  • 28 oz. can whole San Marzano tomatoes
  • 2/3 cup milk (substitution: 2/3 cup water)
  • More salt and pepper to taste
  • 12 oz. pappardelle (or any pasta you prefer)
  • 3 tbsp. freshly grated Parmesan cheese
  • Fresh parsley (optional)
Directions
  • Step 1 Generously salt and pepper both sides of the chuck roast. In a large Dutch oven on medium high heat, add 1 tbsp. oil, and brown both sides of the roast, then set aside on plate.
  • Step 2 In the same pot, add 2 tbsp. butter, garlic, onion, carrots and celery. Sauté for 4-5 minutes or until vegetables are softened. Add tomato paste and stir until veggies are coated. Pour in red wine and bring to a boil, then add whole can of tomatoes, thyme, sugar, cinnamon and bay leaves. Put roast back into pan, bring to a boil then lower to simmer for 4 hours.
  • Step 3 Remove and discard bay leaves from the pot. Take the meat out and place on cutting board. Shred with forks, then place meat back into pot. Stir in milk and let simmer as you make your pasta in a separate pot according to the instructions on the package.
  • Step 4 When pasta is finished cooking, add to the sauce and stir together. Salt and pepper to taste. Serve with grated Parmesan cheese and fresh parsley as garnish.

 



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