Pappardelle Beef Ragu (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Chunks of beef stew meat or 900g chuck roast
02 -
1 big onion, chopped fine
03 -
3 spoons of olive oil
04 -
2 carrots, peeled and diced
05 -
Chopped stalks of 2 celery
06 -
4 garlic cloves, minced
07 -
1 large (28 oz) can of crushed tomatoes
08 -
2 tablespoons of tomato paste
09 -
2 cups of beef broth that’s Halal-approved
10 -
1 teaspoon of dried thyme
11 -
1 teaspoon of oregano, dried
12 -
Two bay leaves
13 -
Seasoning with salt and pepper, as much as you'd like
→ Pasta
14 -
450g pappardelle pasta, Halal-certified
→ Optional Garnishes
15 -
Shredded Parmesan cheese, fresh
16 -
Parsley or basil, fresh leaves
# Instructions:
01 -
Grab 2 tablespoons of olive oil and heat it up in a big, sturdy pot over medium-high heat. Give the beef a good sprinkle of salt and pepper. Brown it in small batches for about 5-7 minutes till all sides get color. Set browned beef aside.
02 -
In the same pot, pour in another tablespoon of olive oil. Toss in the celery, carrots, and onion. Let them soften up and get translucent for around 5-7 minutes, while giving it a stir now and then.
03 -
Throw in the garlic and cook briefly, about a minute or two, just till it smells amazing. Scoop in the tomato paste, stir around, and cook it another couple minutes while mixing constantly.
04 -
Pour in your crushed tomatoes and the beef broth. Mix in the thyme, oregano, and bay leaves. Scrape off any flavor-packed browned bits stuck to the pot’s bottom.
05 -
Put your beef back into the pot, including any juices that ran out of it. Let it slowly simmer, cover it partially, and cook on low for about 2-2.5 hours. The beef will turn tender and easy to shred.
06 -
Pull the beef out of the pot and break it into strands using two forks. Toss the shredded meat back into the pot and let it cook for another 10 minutes. Add salt and pepper if needed.
07 -
Bring a pot of salted water to a boil. Place the pasta in and cook it as the package says (about 2-4 minutes). Drain, but make sure to save 1 cup of the pasta water.
08 -
Mix the cooked pappardelle into the sauce. Stir, and use some of that pasta water if the sauce seems too thick. Let the pasta sit and soak up flavor for 1-2 minutes.
09 -
Scoop portions onto plates and top with some ragu. Sprinkle with Parmesan and chopped parsley or basil, if you’d like.
# Notes:
01 -
Letting the beef cook for a long time results in soft, pull-apart meat with rich flavors.