The aroma of Braised Steak Ragu with Pappardelle wafts through the kitchen, wrapping you in a warm embrace of rich flavors and tender meat. Imagine sinking your fork into velvety noodles, coated in a luscious sauce that sings with notes of garlic, tomato, and herbs. creamy mashed potatoes steak with bourbon garlic cream Each bite is a comforting hug for your taste buds. creamy chicken pasta.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together!</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use a different type of pasta?
- How long can I store leftovers?
- Is there a vegetarian version of braised steak ragu?
- 📖 Recipe Card
This dish isn’t just about food; it’s about memories. Picture a family gathering around the table, laughter echoing as the ragu simmers on the stove, filling the air with anticipation. It’s perfect for chilly evenings or when you need to impress friends without breaking a sweat. Get ready for flavor fireworks!
Why You'll Love This Recipe
- Braised Steak Ragu with Pappardelle is an absolute delight that combines simplicity with gourmet flair
- The slow-cooked beef creates a melt-in-your-mouth experience everyone will rave about
- Its vibrant colors and rich aromas will elevate any dinner party or cozy night in
- Plus, it’s versatile enough to pair with different pasta types or even polenta!
I remember the first time I made this dish; my friends were convinced I had secretly enrolled in culinary school!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Chuck Roast: A great cut for braising, ensuring tenderness and rich flavor after slow cooking.
- Pappardelle Pasta: Wide noodles that hold onto the sauce like they were meant to be together.
- Onion: Sweet onions work best; they caramelize beautifully and add depth to your ragu. For more inspiration, check out this chewy caramel coconut cookies recipe.
- Garlic: Fresh garlic cloves are essential; they infuse the ragu with aromatic goodness. For more inspiration, check out this garlic butter green beans recipe.
- Canned Tomatoes: Use San Marzano tomatoes for their sweetness and robust flavor.
- Red Wine: A splash of dry red wine adds richness; choose one you’d enjoy sipping!
- Beef Broth: Homemade or store-bought, it adds moisture and depth to the sauce.
- Olive Oil: For browning the meat and sautéing vegetables, enhancing all flavors.
- Fresh Herbs (Thyme and Bay Leaf): Fresh herbs elevate your ragu’s flavor profile; don’t skip them!
- Parmesan Cheese: For topping—because cheese makes everything better!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together!
Sear the Beef: Start by cutting the chuck roast into chunks. Heat olive oil over medium-high heat in a large pot. Sear beef until browned on all sides—this locks in flavor.
Sauté the Aromatics: Remove beef and add chopped onions and minced garlic to the pot. Cook until onions turn translucent and release their sweet aroma—about 5 minutes.
Add Tomatoes and Wine: Stir in canned tomatoes along with their juices and pour in red wine. Scrape up any browned bits from the bottom—this is where flavor lives!
Braise It Slow: Return beef to the pot along with beef broth, fresh thyme, and bay leaf. Bring to a gentle simmer; cover and let it braise for 2-3 hours. Your kitchen will smell amazing!
Cook the Pasta: About 10 minutes before serving, cook pappardelle according to package instructions until al dente. Drain but reserve some pasta water.
Toss It All Together!: Combine cooked pasta with ragu in the pot over low heat. If needed, add reserved pasta water to achieve desired consistency. Serve hot topped with grated Parmesan cheese—heavenly!
Now you’re ready to enjoy your homemade Braised Steak Ragu with Pappardelle! Serve it up at your next gathering or enjoy it solo while binge-watching your favorite series—it’s that versatile!
You Must Know
- Braised Steak Ragu with Pappardelle is a delightful dish that warms the soul
- The rich aroma wafts through your kitchen, making it impossible to resist
- Remember, using high-quality meat and fresh pasta makes all the difference in this hearty comfort food
Perfecting the Cooking Process
Start by searing the steak until golden brown, then prepare the sauce while it’s braising for maximum flavor.
Add Your Touch
Feel free to swap beef for lamb or add mushrooms for extra earthiness; creativity knows no bounds here.
Storing & Reheating
Store leftover ragu in an airtight container for up to three days. Reheat gently on low heat to maintain texture.
Chef's Helpful Tips
- Always use a well-marbled cut of beef for tenderness; it enhances flavor and texture
- Don’t rush the braising process; low and slow ensures deep flavor development
- Fresh pappardelle cooks quickly, so watch it closely to avoid mushiness
Cooking this dish takes me back to family gatherings where laughter mingled with delicious aromas. My grandma would always say, “The secret ingredient is love,” and boy, did we love this meal!
FAQ
Can I use a different type of pasta?
Yes, but pappardelle works best due to its ability to hold sauce.
How long can I store leftovers?
Leftovers keep well in the fridge for up to three days if stored properly.
Is there a vegetarian version of braised steak ragu?
Absolutely! Substitute mushrooms and lentils for a delicious vegetarian ragu option. sautéed spinach and mushrooms.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Braised Steak Ragu with Pappardelle
- Total Time: 3 hours 20 minutes
- Yield: Serves 6
Description
Indulge in the rich flavors of Braised Steak Ragu with Pappardelle, where tender chuck roast melds beautifully with wide noodles and a savory tomato sauce. This hearty dish is perfect for cozy family dinners or impressing guests at your next gathering. With aromatic garlic, fresh herbs, and a touch of red wine, each bite delivers a comforting embrace that warms the soul. Gather around the table and savor the memories this dish will create!
Ingredients
- 2 lbs chuck roast, cut into chunks
- 12 oz pappardelle pasta
- 1 large onion, chopped
- 4 garlic cloves, minced
- 28 oz canned San Marzano tomatoes
- 1 cup dry red wine
- 2 cups beef broth
- 2 tbsp olive oil
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add chuck roast chunks and sear until browned on all sides. Remove from pot.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Cook until onions are translucent (about 5 minutes).
- Combine Ingredients: Stir in canned tomatoes with juices and red wine, scraping any browned bits from the bottom of the pot.
- Braise: Return beef to the pot and add beef broth, thyme, and bay leaf. Bring to a simmer, cover, and braise for 2-3 hours.
- Cook Pasta: About 10 minutes before serving, cook pappardelle according to package instructions until al dente; drain but reserve some pasta water.
- Serve: Toss cooked pasta with ragu in the pot over low heat, adding reserved pasta water as needed for desired consistency. Serve hot topped with grated Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 7g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 102mg
