Pappardelle With Beef Ragu Recipe

Weekend Braised Beef Ragu with Pappardelle Recipe

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 high …

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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Braised Beef Ragu Recipe with Pappardelle Julie Blanner

WEBJan 1, 2024 · Preheat oven. Add wine and reduce for 15 minutes. Add crushed tomatoes and stir. Place lid on Dutch oven and transfer to oven …

Rating: 5/5(32)
1. Pepper both sides of beef and cut into 1" cubes. Add oil to dutch oven over medium-high and add beef.
2. Stir for 5 minutes or until browned on all sides.
3. Reduce heat to medium-low and add garlic, rosemary, sage, onion, carrot and celery. Sauté for 5 minutes, stirring occasionally. Preheat oven to 300°F.
4. Add wine and reduce for 15 minutes.

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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 Cooker Beef Ragu with Pappardelle Recipe

WEBSep 7, 2021 · Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes. Season the beef with 1 teaspoon salt and …

Rating: 4.3/5(113)
1. In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
2. Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
3. Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
4. Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.

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