Beef Ragu with Pappardelle (Print Version)
# Ingredients:
→ Main Ingredients
01 -
900g beef chuck roast or stew beef, cut into chunks
02 -
3 tablespoons olive oil
03 -
1 large onion, finely chopped
04 -
2 carrots, peeled and chopped
05 -
2 celery stalks, chopped
06 -
4 cloves garlic, minced
07 -
1 can (28 oz) crushed tomatoes
08 -
2 cups Halal-certified beef broth
09 -
2 tablespoons tomato paste
10 -
1 teaspoon dried oregano
11 -
1 teaspoon dried thyme
12 -
2 bay leaves
13 -
Salt and pepper to taste
→ Pasta
14 -
450g Halal-certified pappardelle pasta
→ Optional Garnishes
15 -
Freshly grated Parmesan cheese
16 -
Fresh basil or parsley
# Instructions:
01 -
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper. Sear in batches, browning on all sides for 5-7 minutes per batch. Remove beef and set aside.
02 -
In the same pot, add the remaining 1 tablespoon of olive oil. Cook the onion, carrots, and celery for 5-7 minutes, stirring occasionally, until softened and translucent.
03 -
Stir in the minced garlic and cook for 1-2 minutes until fragrant. Add the tomato paste and cook for 2-3 minutes, stirring constantly.
04 -
Pour in the crushed tomatoes and beef broth. Stir in oregano, thyme, and bay leaves. Combine and scrape the browned bits from the bottom of the pot.
05 -
Return the beef to the pot along with accumulated juices. Bring to a simmer, reduce heat to low, and cook partially covered for 2-2.5 hours until beef is tender enough for shredding.
06 -
Remove the beef from the pot and shred using two forks. Return the shredded beef to the pot and simmer for an additional 10 minutes. Adjust seasoning with salt and pepper as needed.
07 -
In a large pot of salted boiling water, cook the pappardelle according to package instructions (approximately 2-4 minutes). Drain, reserving 1 cup of pasta water.
08 -
Add cooked pappardelle to the ragu and toss to coat. Add reserved pasta water as needed for sauce consistency. Let sit for 1-2 minutes to absorb flavors.
09 -
Divide among plates and top with ragu. Garnish with Parmesan cheese and fresh basil or parsley, if desired.
# Notes:
01 -
Slow cooking the beef enhances its tenderness and allows the flavors to develop deeply.