Beef Ragu Pappardelle Recipe

Weekend Braised Beef Ragu with Pappardelle Recipe Little Spice …

WebJul 9, 2022 · Instructions. Season the chuck roast pieces with salt and pepper all over. Heat the oil in a large, dutch oven over medium …

Rating: 5/5(125)
1. Season the chuck roast pieces with salt and pepper all over. Heat the oil in a large, dutch oven over medium high heat. Add the beef into the pot and allow it to sear on each side for roughly 5-7 minutes or until browned, remove the beef to a plate. Add another drizzle of oil if the pan needs it. Saute the onions for 4-5 minutes or until translucent, stirring as needed so that they don't burn. Add the garlic and let cook for another 1-2 minutes. Add the tomato paste and allow it to cook, stirring frequently for 1 minute.
2. STOVE TOP: Deglaze the pan with beef broth. Scraping with a wooden spoon to loosen anything that might be stuck on. Add the balsamic vinegar, crushed tomatoes, diced tomatoes, parmesan rind, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Allow the sauce to gain a simmer, stir once. Cover and lower the heat to the lowest setting and let cook for 2 ½ - 5 hours or until the meat easily shreds with two forks. You may need to add a splash of water or broth if too much evaporates or if your beef is taking longer to cook. Mine took about 3 hours to get the meat to just fall apart. I shredded the beef and then let it simmer for another 10-15 minutes in the sauce. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.
3. SLOW COOKER: Transfer the meat, sauteed onions, garlic, and tomato mixture to a slow cooker. Add all the remaining ingredients to the slow cooker (except those for serving.) Cover and let cook on the low setting for 6-8 hours. Check for doneness around 6 hours, using two forks to shred the meat. You'll know it's done when it falls apart easily. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.

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Beef Ragu with Pappardelle Pasta Small Town Woman

WebJul 5, 2021 · Sprinkle the beef with salt and pepper. Simply heat a little oil in a Dutch oven or heavy stock pot over medium heat. Next brown the meat on all sides. Now plate the …

Rating: 5/5(29)

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Slow Braised Beef Ragu with Pappardelle Pasta Sweet …

WebJan 1, 2022 · Deglaze the dutch oven with a cup of beef broth, scraping the bottom with a wooden spoon to incorporate the fond. Pour in the rest of …

Rating: 4.9/5(24)

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The Best Slow Simmered Beef Ragu Mom's Dinner

WebNov 25, 2020 · Deglaze the bottom of the pot with the red wine. Add in the tomatoes, water sugar, bay leaf, balsamic and water give it a stir. Add …

Rating: 5/5(3)
1. In a large heavy bottom pot, like a Le Crueset or Lodge cast iron pot, warm the olive oil over medium heat. Brown the chunks of beef on two sides. Then set the beef on clean plate.
2. Lower heat to medium low, add the onions to the pot and saute for about 10-15 minutes until they are softened. Add the tomato paste, garlic, dried basil, fennel seeds, all spice and red pepper flakes. Warm through for about 2-3 minutes.
3. Deglaze the pot by pouring in the cup of red wine. Scrape up any browned bits for the bottom of the pot.
4. Add the canned tomatoes, water, sugar, bay leaf and balsamic. Give it a good stir and then add the beef back to the pot. Bring to a boil over medium high heat.

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