Braised Beef Ragu with Pappardelle
How to make amazing Braised Beef Pappardelle without a lot of effort! An easy one pot pasta dish that’s full of flavor and will warm you up this winter.
minced or 3 cloves minced
28 ounce can
tagliatelle, fettucinne or garganelli
salted or unsalted, optional
Pepper both sides of beef and cut into 1" cubes. Add oil to dutch oven over medium-high and add beef.
Stir for 5 minutes or until browned on all sides.
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.
Add wine and reduce for 15 minutes.
Add crushed tomatoes and stir.
Place lid on dutch oven and transfer to oven for 3 hours.
When ragu has been in the oven for 2 hours and twenty minutes, bring a pot of water (salty like the sea) to a boil. Prepare pappardelle al dente (slightly undercooked).
Remove ragu from oven. Remove stems from herbs and shred beef with a fork - it should fall apart. Add optional butter.
Using a pasta fork or tongs, add cooked pasta to ragu. Add ¾ cup pasta water and toss to coat. This helps the sauce stick to the pasta.
Garnish with parmesan, fresh parsley or gremolata.
Substitutions and Variations
Use beef stock in lieu of red wine.
Substitute Italian seasoning for fresh herbs.
Omit parmesan to make it dairy free.
Use thick long noodles like tagliatelle or fettuccine or short noodles like garganelli or penne.
Slow Cooker and InstaPot Instructions
Follow steps 1-4 (or use the sauté function on your appliance if you have one).
Transfer to your slow cooker or your instant pot.
Slow cook on high for two and a half to three hours, or low for approximately five hours. Or, put your instant pot on high for 45 minutes.
Shred beef with forks, and following remaining steps.
Bring Reef to Room Temperature
Add Pasta Water and Toss
Use a Dutch Oven
How to Store
- Bring to room temperature and store refrigerated in an airtight container for up to three days.
- Store beef ragu in an airtight container in the freezer for up to three months. Thaw in the refrigerator before use.
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