Beef Ragu with Pappardelle (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lbs (900g) beef chuck roast or stew beef, cut into chunks
02 -
3 tbsp olive oil (for searing and cooking)
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 beef broth (Halal-certified)
09 -
2 tbsp tomato paste
10 -
1 tsp dried oregano
11 -
1 tsp dried thyme
12 -
2 bay leaves
13 -
Salt and pepper to taste
14 -
1 lb (450g) pappardelle pasta (Halal-certified)
→ Garnishes
15 -
Freshly grated Parmesan cheese (optional, for serving)
16 -
Fresh basil or parsley (optional, for garnish)
# Instructions:
01 -
Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper, then add them to the pot in batches. Brown the beef on all sides, about 5-7 minutes per batch. Once browned, remove the beef and set it aside.
02 -
In the same pot, add the remaining 1 tbsp of olive oil. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
03 -
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. Then add the tomato paste, and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
04 -
Pour in the crushed tomatoes, beef broth, and add the dried oregano, dried thyme, and bay leaves. Stir to combine, scraping up any browned bits from the bottom of the pot.
05 -
Return the browned beef to the pot, along with any juices that have accumulated. Bring the sauce to a simmer, then reduce the heat to low. Cover the pot partially, and cook for 2-2.5 hours, or until the beef is tender and can easily be shredded with a fork.
06 -
Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the pot, and stir it into the sauce. Let it simmer for an additional 10 minutes to allow the flavors to meld together. Taste and adjust seasoning with more salt and pepper if needed.
07 -
While the ragu is finishing, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions, usually around 2-4 minutes. Drain the pasta, reserving 1 cup of the pasta water.
08 -
Add the cooked pappardelle to the pot with the beef ragu. Toss the pasta in the sauce, adding a bit of reserved pasta water if needed to help the sauce coat the pasta evenly. Allow the pasta to soak up some of the sauce for 1-2 minutes.
09 -
Divide the pappardelle among plates and spoon the beef ragu over the top. If desired, sprinkle with freshly grated Parmesan cheese and garnish with chopped fresh basil or parsley.
# Notes:
01 -
Beef Chuck Roast: Chuck roast is ideal for slow-cooking, as it becomes tender and flavorful after hours of simmering. This cut is both economical and perfect for making ragu.
02 -
Crushed Tomatoes: The crushed tomatoes form the base of the ragu sauce, providing a rich, tomatoey flavor.
03 -
Beef Broth: Halal-certified beef broth adds depth to the ragu without compromising on flavor. It enhances the beefy taste and makes the sauce even richer.
04 -
Pappardelle: Pappardelle is a large, flat pasta that’s perfect for a thick, chunky ragu. Its wide surface area ensures each bite is filled with sauce.
05 -
Herbs & Garlic: The combination of garlic, oregano, thyme, and bay leaves infuses the sauce with aromatic flavors, enhancing the overall taste of the dish.