Low Sodium Pappardelle with Beef Ragu

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

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Ingredients

4 servings

For the ragu

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 ½ lb beef chuck, cut into 2-inch pieces
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (such as chianti or barbera)
1 can (28 oz) crushed tomatoes
1 cup low-sodium beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf

For the pasta

12 oz dried pappardelle
1 tbsp kosher salt (for pasta water)
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

½ cup finely grated parmesan, plus more for serving
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the beef chuck pieces dry with paper towels and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering.
2
Working in two batches to avoid crowding, sear the beef pieces undisturbed for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate. Reduce the heat to medium.

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