Description
Tender shredded beef simmered in a rich tomato-wine sauce, tossed with wide ribbons of buttery pappardelle.
Ingredients
Scale
- 2 lbs Beef chuck roast (cut into chunks)
- 12 oz Pappardelle pasta
- 28 oz Crushed tomatoes
- 1 cup Red wine
- 1 Onion (chopped)
- 4 cloves Garlic (chopped)
- 2 tbsp Olive oil
- 2 tbsp Tomato paste
- Fresh herbs (rosemary, thyme, parsley)
- Parmesan cheese for garnish
Instructions
- Season beef with salt and pepper, then sear in olive oil until browned on all sides.
- Add onions and garlic; sauté until softened.
- Stir in tomato paste, crushed tomatoes, wine, and herbs.
- Simmer covered for 2.5–3 hours, stirring occasionally, until beef shreds easily.
- Shred beef into the sauce and simmer uncovered for 15 more minutes to thicken.
- Cook pappardelle until al dente, then toss in the rich ragu sauce.
- Serve topped with grated Parmesan and a sprinkle of parsley.
Notes
- For best flavor, use a good quality red wine.
- Feel free to add more herbs according to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg