Mushroom Free Pappardelle with Beef Ragu
Total time2 hr 30 min
Prep time20 min
Cook time2 hr 10 min
5.0(26)
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Learn more āIngredients
4 servings
For the ragu
- 2 tbsp olive oil
- 1 Ā½ lb beef chuck, cut into 2-inch pieces
- 1 tsp kosher salt, plus more to taste
- Ā½ 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)
For serving
- Ā½ cup finely grated parmesan, plus more for serving
- 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 3ā4 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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