Slow-Simmered Beef Ragu with Pappardelle

Name: Slow-Simmered Beef Ragu with Pappardelle
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound beef chuck roast (cut into 1-inch cubes); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 0.5 cup yellow onion (diced); 1 carrot (medium, peeled and diced); 3 clove garlic (minced); 0.5 cup dry red wine; 1 can crushed tomatoes; 1 cup beef broth; 1 teaspoon dried oregano; 1 bay leaf; 6 ounce pappardelle pasta; 2 slice crusty bread; 1 tablespoon butter (softened); 2 cup mixed green salad; 2 tablespoon Italian dressing; 2 tablespoon grated Parmesan cheese (grated)

Tender, rich beef simmered in a savory tomato and red wine sauce, served over wide pappardelle pasta with fresh garlic bread and a simple green salad.

Prep: 20 min
Cook: 1 hr 30 min
Total: 1 hr 50 min
Servings: 2
Cuisine: Italian
Difficulty: Medium
Cost: $11.89/serving

Dietary

High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 pound beef chuck roast (cut into 1-inch cubes)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
0.5 cup yellow onion (diced)
1 carrot (medium, peeled and diced)
3 clove garlic (minced)
0.5 cup dry red wine
1 can crushed tomatoes
1 cup beef broth
1 teaspoon dried oregano
1 bay leaf
6 ounce pappardelle pasta
2 slice crusty bread
1 tablespoon butter (softened)
2 cup mixed green salad
2 tablespoon Italian dressing
2 tablespoon grated Parmesan cheese (grated)

Instructions

Season the 1 pound beef chuck roast cubes with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 5-7 minutes per batch. Remove beef from the pot and set aside.
Reduce heat to medium. Add 1/2 cup diced yellow onion and 1 medium diced carrot to the pot. Sauté for 5-7 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
Pour in 1/2 cup dry red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
Return the beef to the pot. Add 1 can crushed tomatoes, 1 cup beef broth, 1 teaspoon dried oregano, and 1 bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the beef is very tender.
Towards the end of the cooking time for the ragu, prepare the garlic bread: In a small bowl, combine 1 tablespoon softened butter and 1 minced garlic clove. Spread this mixture evenly over 2 slices crusty bread. Toast in a toaster oven or broiler until golden brown, about 2-3 minutes.
Cook the 6 ounces pappardelle pasta according to package directions in a large pot of salted boiling water. Drain well.
In a separate bowl, toss 2 cups mixed green salad with 2 tablespoons Italian dressing.
Remove the bay leaf from the ragu. Serve the beef ragu over the cooked pappardelle pasta, alongside the garlic bread and green salad. Garnish with 2 tablespoons grated Parmesan cheese if desired.

Notes

The ragu can be made ahead of time and reheated; it often tastes even better the next day. Feel free to use different types of pasta if pappardelle is not available.

Nutrition (per serving)

Calories: 990
Protein: 70.2 g
Carbohydrates: 88.5 g
Fat: 39.8 g
Fiber: 12.1 g
Sodium: 1450 mg
Saturated Fat: 17.5 g
Sugar: 12.3 g
Cholesterol: 180 mg