Weekend Braised Beef Ragu with Pappardelle
There’s something undeniably magical about the weekend when it rolls in. The aroma of savory beef simmering with herbs fills the air, wrapping you in a cozy embrace as you enter the kitchen. With every stir of the pot for my Weekend Braised Beef Ragu with Pappardelle, I am reminded of the joyful dinners shared among friends and family, of laughter around the table, glasses clinking, and hearty plates exchanged. It strikes me how this comforting recipe can turn a simple gathering into a cherished memory.
Why Make This Recipe
Let me share why this ragu has cemented its place in my heart and kitchen:
- Quick Prep: With a little chopping and browning, you set the stage for the perfect meal.
- Cozy Flavors: The depth of flavor achieved through slow cooking is simply unparalleled.
- Crowd-Pleaser: This recipe brings everyone to the table; it’s a dish meant for sharing.
- Versatile Ingredients: Customize the ragu with whatever veggies or herbs you have at hand.
- Family Favorite: Each bowl is a reminder of family, warmth, and love.
Ingredients You’ll Need
To embark on this culinary journey, gather the following ingredients:
- 2 lbs beef chuck roast: The star of our show; a tender cut that becomes melt-in-your-mouth delicious.
- 1 large onion, diced: For sweetness and depth.
- 2 carrots, diced: Adds natural sugars and color.
- 2 celery stalks, diced: For that aromatic base.
- 4 cloves garlic, minced: Garlic lovers rejoice!
- 1 can (28 oz) crushed tomatoes: The base for our ragu; opts for San Marzano if you can.
- 1 cup red wine: Choose a dry wine for a richer flavor; it’s also perfect for sipping while cooking.
- 2 cups beef stock: Homemade if possible; it elevates the dish immensely.
- 2 tbsp olive oil: For sautéing; a touch of quality oil can transform the flavor.
- 2 bay leaves: For a hint of earthiness.
- 1 tsp dried oregano: Brings another layer of flavor.
- Salt and pepper to taste
- 1 lb pappardelle pasta: Wide noodles that are perfect for the ragu.
- Fresh basil or parsley for garnish: A splash of color and freshness.
Prep and Cook Time
- Prep Time: 20 minutes
- Cook Time: 2.5 to 3 hours
- Total Time: About 3 hours and 20 minutes
While it may seem like a lengthy process, trust me, the wait is worth it. The house will smell divine, and your patience will be rewarded with a rich, comforting meal.
How to Make Weekend Braised Beef Ragu with Pappardelle
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Heat the olive oil in a large Dutch oven over medium heat. Once shimmering, add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes. The vegetables will start to melt into a fragrant base.
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Stir in the garlic, cooking for another minute until fragrant. You’ll love how the aroma fills your kitchen, inviting everyone in.
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Season the beef chuck roast with salt and pepper. In the same pot, sear the beef on all sides until browned, about 3-4 minutes per side. This is where the magic starts!
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Pour in the red wine, allowing it to deglaze the pot, scraping up those delicious browned bits. Let it bubble for a couple of minutes before adding the crushed tomatoes, beef stock, bay leaves, and oregano.
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Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low, allowing it to braise for 2 to 2.5 hours. The beef will become so tender it will fall apart at your touch.
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Remove the beef and shred it with two forks. Discard the bay leaves and return the shredded beef to the pot. Stir to combine, and let it simmer for an additional 10-15 minutes, letting the flavors meld beautifully.
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Cook the pappardelle according to package instructions. Drain and reserve a bit of the pasta water, just in case.
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Toss the pasta with the ragu, adding a splash of reserved water if necessary to bring everything together.
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Serve hot, garnished with fresh basil or parsley. Enjoy the warmth and love that radiates from every bite!
Tips and Creative Variations
- Herb Swaps: Experiment with fresh herbs like thyme or rosemary for a fragrant twist.
- Add Veggies: Toss in mushrooms, bell peppers, or even spinach for variation.
- Spicy Kick: Add a pinch of red pepper flakes for warmth.
- Gluten-Free Option: Use gluten-free pasta or zucchini noodles for a lighter option.
Serving Ideas
Pair this heavenly dish with a crisp green salad dressed in lemon vinaigrette to cut through the richness, and perhaps a bottle of the same red wine used in the ragu. Picture your loved ones seated around the table, laughter ringing in the air while you all dig into bowls of this hearty meal. Maybe finish the evening off with a simple homemade dessert; perhaps a panna cotta or an indulgent chocolate cake would be the cherry on top.
Storing and Reheating
- Storing: Allow leftovers to cool, then store in an airtight container in the refrigerator for up to 3 days.
- Freezing: The ragu freezes beautifully! Portion it into containers and freeze for up to 3 months. Just be sure to let it thaw in the fridge overnight before reheating.
To reheat, simply warm it on the stovetop over low heat, adding a splash of beef stock or water if it appears too thick.
Pro Tips for Success
- Quality Ingredients: Use the best quality meat you can find; it makes all the difference.
- Don’t Rush It: Letting the ragu simmer slowly is key—it allows those flavors to develop beautifully.
- Taste as You Go: Adjust seasoning to your preference, ensuring that every bite is just right.
- Make It Ahead: This dish tastes even better the next day; preparing it a day in advance helps the flavors marry.
FAQs
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Can I freeze this recipe?
Absolutely! This ragu freezes wonderfully, so feel free to make a double batch for later enjoyment. -
What’s the best substitute for beef stock?
You can use vegetable stock for a lighter version, or even chicken stock in a pinch. -
Can I make this in a slow cooker?
Yes! After the initial sauté on the stovetop, transfer everything to a slow cooker and let it cook on low for 6-8 hours.
Conclusion
As you take the first warm bite of your Weekend Braised Beef Ragu with Pappardelle, remember that cooking is more than following a recipe; it’s about creating connection, celebrating life’s moments with family, and warming hearts with delicious homemade dishes. So, grab your loved ones, put on some cozy music, and enjoy a meal that promises to linger in both your memories and on your palate. Cheers to cooking together and sharing the love!
Weekend Braised Beef Ragu with Pappardelle
Ingredients
Method
- Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the garlic, cooking for another minute until fragrant.
- Season the beef chuck roast with salt and pepper. In the same pot, sear the beef on all sides until browned, about 3-4 minutes per side.
- Pour in the red wine, allowing it to deglaze the pot, scraping up those delicious browned bits. Let it bubble for a couple of minutes.
- Add the crushed tomatoes, beef stock, bay leaves, and oregano. Bring the mixture to a gentle simmer.
- Cover the pot and reduce the heat to low, allowing it to braise for 2 to 2.5 hours until the beef is tender.
- Remove the beef and shred it with two forks. Discard the bay leaves and return the shredded beef to the pot. Stir to combine, and let it simmer for an additional 10-15 minutes.
- Cook the pappardelle according to package instructions. Drain and reserve a bit of the pasta water.
- Toss the pasta with the ragu, adding a splash of reserved water if necessary.
- Serve hot, garnished with fresh basil or parsley.