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

Scale

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

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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