When you think of comfort food, does your mind wander to a steaming bowl of shredded beef ragu with pappardelle? Imagine tender, slow-cooked beef bathed in a rich, aromatic sauce that embraces each ribbon of pasta like a warm hug. The moment you lift that forkful to your mouth, the flavors dance on your tongue, and you just know this dish is pure bliss.
This dish isn’t just for everyday dinners; it’s perfect for cozy nights in or when hosting friends who might need convincing that you’re a culinary wizard. Trust me, as the aroma fills your kitchen, it will be like an irresistible invitation to gather around the table and dig in.
Why You'll Love This Recipe
- This shredded beef ragu with pappardelle is effortless to prepare, making weeknight meals stress-free.
- The flavor profile is a delightful mix of savory and hearty goodness.
- Visually stunning with its vibrant colors and textures, this dish makes a statement on any dinner table.
- It’s versatile enough for both casual family dinners and elegant gatherings.
Cooking this shredded beef ragu with pappardelle has led to many satisfied smiles at my dinner table; nothing beats seeing friends devour seconds while asking for the recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Chuck Roast: Choose a well-marbled roast for maximum tenderness; it breaks down beautifully during cooking.
- Carrots: Fresh carrots add sweetness and texture; opt for vibrant ones for the best flavor.
- Onions: Use yellow onions for their balanced sweetness; they’ll become wonderfully caramelized during cooking.
- Garlic: Fresh garlic cloves are essential; they infuse the ragu with aromatic depth.
- Canned Tomatoes: Opt for whole tomatoes packed in juice; they create a rich sauce when broken down.
- Beef Broth: A good-quality broth enhances flavor; low-sodium versions let you control saltiness easily.
- Pappardelle Pasta: This wide ribbon pasta holds onto the sauce beautifully; fresh is ideal if available.
- Red Wine: A splash elevates the ragu’s complexity; choose a wine you’d enjoy drinking.
- Herbs (Thyme & Bay Leaf): Fresh herbs impart fragrant notes; dried can also work but fresh is best.
- Olive Oil: Extra virgin olive oil adds richness; it’s perfect for sautéing vegetables at the start.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make shredded beef ragu with pappardelle
Prep Your Ingredients: Start by chopping the onions, carrots, and garlic finely. Having everything ready will make your cooking process smoother and more enjoyable.
Sear the Beef: In a large pot over medium heat, add olive oil and sear your chuck roast until browned on all sides. This step locks in those flavorful juices that make your ragu irresistible.
Sauté Vegetables: Remove the beef and toss in onions, carrots, and garlic into the same pot. Stir them around until they soften and become fragrant—about 5 minutes—making sure those beautiful aromas fill your kitchen.
Add Tomatoes & Broth: Pour in those canned tomatoes along with their juice and beef broth. Use a wooden spoon to break up the tomatoes while mixing everything together harmoniously.
Incorporate Wine & Herbs: Add that glorious splash of red wine along with thyme and bay leaves. Bring everything to a simmer while imagining how good dinner will be!
Return Beef & Slow Cook: Place your browned chuck roast back into the pot. Cover it securely and let it simmer gently on low heat for about 3 hours or until tender. The magic happens here as those flavors meld beautifully together!
As you wait patiently (or not so patiently) for dinner to be ready, prepare your pappardelle according to package instructions—usually about 3-5 minutes in boiling salted water should do it!
Once everything’s cooked perfectly, shred that succulent beef right into the sauce before serving over freshly cooked pappardelle. Top it off with grated cheese if you’re feeling indulgent—the more cheese, the better!
Enjoying shredded beef ragu with pappardelle isn’t just about eating; it’s an experience filled with warmth, comfort, and perhaps even some laughter around the table. So go ahead—dig in!
You Must Know
- This shredded beef ragu with pappardelle is not just a meal; it’s a warm hug in a bowl.
- The rich flavors and tender beef create an experience that lingers long after the last bite.
- Perfect for cozy dinners or impressing guests, it’s sure to become a family favorite.
Perfecting the Cooking Process
Start by searing the beef to lock in flavor, while the pasta cooks simultaneously so everything melds perfectly.
Add Your Touch
Feel free to swap pappardelle for any pasta you love, or add veggies for extra color and nutrients.
Storing & Reheating
Store in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain texture.
Chef's Helpful Tips
- Use high-quality beef for deeper flavor and tenderness.
- Always let the ragu simmer longer for richer taste.
- Don’t skip the fresh herbs; they elevate your dish beautifully.
Sharing this dish with friends led to a heartfelt compliment that my cooking could bring people together, making every effort worthwhile.
FAQ
Can I use other types of meat for this shredded beef ragu with pappardelle?
Yes, pork or lamb can also work beautifully in this recipe, offering different flavors and textures.
How long does it take to cook the shredded beef?
Typically, it takes about 3 hours on low heat to achieve tender shredded beef perfection.
Can I make this dish ahead of time?
Absolutely! It tastes even better the next day after all the flavors have melded together.
Shredded Beef Ragu with Pappardelle
Indulge in the ultimate comfort food with our Shredded Beef Ragu and Pappardelle. This dish features tender, slow-cooked beef enveloped in a rich, aromatic sauce that clings perfectly to wide ribbons of pasta. It’s the ideal meal for cozy nights or impressing guests, creating an inviting atmosphere around your dinner table. With its delightful flavors and beautiful presentation, this ragu is sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Braised
- Cuisine: Italian
Ingredients
- 2 lbs chuck roast
- 2 medium carrots, chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 28 oz can whole tomatoes
- 1 cup beef broth
- 8 oz pappardelle pasta
- 1/2 cup red wine
- 2 tsp fresh thyme leaves
- 1 bay leaf
- 2 tbsp olive oil
Instructions
- Prep your ingredients by finely chopping the onions, carrots, and garlic.
- In a large pot over medium heat, add olive oil and sear the chuck roast until browned on all sides.
- Remove the beef and sauté onions, carrots, and garlic in the same pot for about 5 minutes until fragrant.
- Add canned tomatoes with juice and beef broth; break up the tomatoes.
- Stir in red wine, thyme, and bay leaf; bring to a simmer.
- Return the chuck roast to the pot; cover and simmer on low heat for about 3 hours until tender.
- Prepare pappardelle according to package instructions; serve topped with shredded beef ragu.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 510
- Sugar: 6g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
Keywords: For added flavor, use high-quality beef. Feel free to substitute pappardelle with your favorite pasta or add more vegetables for extra nutrients. Store leftovers in an airtight container in the fridge for up to three days.
