Description
A hearty and flavorful Beef & Red Wine Ragu served with pappardelle pasta, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup robust red wine (like Merlot)
- 1 can (14.5 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup beef stock
- 1 pound pappardelle pasta
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery, sautéing for about 5 minutes until tender.
- Incorporate the minced garlic and sauté for another minute.
- Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 6-8 minutes.
- Drain excess fat if necessary.
- Season with sea salt, black pepper, oregano, and thyme.
- Pour in the red wine and let it bubble and reduce for about 5 minutes.
- Mix in the crushed tomatoes, tomato paste, and beef stock, bringing to a gentle boil.
- Lower the heat to a simmer, cover, and cook for at least 30 minutes, stirring occasionally.
- For deeper flavor, let it simmer for up to an hour.
- Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente.
- Drain the pasta, reserving a half cup of the cooking water.
- Combine the drained pappardelle with the ragu, adding reserved pasta water if the sauce is too thick.
- Serve warm, garnished with fresh basil and grated Parmesan cheese.
Notes
- For a richer flavor, allow the ragu to simmer longer.
- Feel free to adjust the seasoning to taste.
- Pair with a glass of the same red wine used in the recipe for a perfect meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Beef & Red Wine Ragu Pappardelle, hearty ragu, Italian pasta dish