Main Course

BRAISED STEAK RAGU WITH PAPPARDELLE

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Introduction

Braised Steak Ragu with Pappardelle is the ultimate hearty dish that brings together rich, tender meat and a comforting, savory sauce. The slow-cooked beef simmers in a robust tomato-based sauce, absorbing all the aromatic herbs and spices, creating a flavor-packed ragu that coats the wide ribbons of pappardelle perfectly. The combination of the succulent beef and the silky pasta creates a dish that’s both deeply satisfying and utterly comforting. It’s the kind of meal that feels like a warm embrace after a long day.

This dish holds a special place in my heart. I first made it on a chilly evening when I wanted something to feel cozy and filling. The smell of beef simmering with garlic, onions, and rosemary filled the house, making everything feel inviting. The sauce thickens beautifully as the meat breaks down, creating a rich, luscious texture that pairs wonderfully with the pappardelle.

Braised Steak Ragu with Pappardelle is perfect for those colder nights when you crave something that’s indulgent and nourishing at the same time. It’s great as is, but for an extra touch, serve it with a sprinkle of grated parmesan or a side of crusty bread to soak up all the delicious sauce. If you’re looking for a dish that will leave everyone at the table satisfied and content, this ragu is the one to make!

Perfect for:

  • Weekend dinners
  • Special family gatherings
  • Comfort food cravings
  • Dinner parties and entertaining
  • Pasta lovers

Why You’ll Love This Recipe

Here’s why Braised Steak Ragu with Pappardelle will become your go-to dish:

  • Slow-Cooked Flavor: The beef is braised to perfection, creating a rich, melt-in-your-mouth texture with layers of deep, savory flavor.
  • Hearty and Satisfying: This is a filling, indulgent meal that feels both rustic and refined.
  • Pappardelle Perfection: The wide, flat pasta beautifully soaks up the rich ragu sauce, creating the perfect bite.
  • One-Pot Wonder: The ragu can be made in one pot, minimizing cleanup while delivering maximum flavor.
  • Perfect for Special Occasions: Whether it’s a family dinner or a celebration, this dish impresses with its bold flavors and elegant presentation.

Preparation and Cooking Time

  • Total Time: 3 hours
  • Preparation Time: 15 minutes
  • Cooking Time: 2 hours 45 minutes
  • Servings: 4 servings
  • Calories per serving: Approximately 650-700 calories
  • Key Nutrients: Protein: 45g, Carbs: 55g, Fat: 25g

Ingredients

Gather these ingredients to make your Braised Steak Ragu with Pappardelle:

  • 1.5 lbs beef chuck roast or flank steak
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 onion, finely chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 ½ cups dry red wine
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 pound pappardelle pasta
  • Freshly grated Parmesan cheese (optional, for garnish)
  • Fresh parsley, chopped (optional, for garnish)

Ingredient Highlights

  • Beef Chuck Roast or Flank Steak: The cut of beef is key for a tender, flavorful ragu, as it breaks down during braising to create the melt-in-your-mouth texture.
  • Red Wine: Adds depth to the sauce, creating a complex, rich base.
  • Herbs and Aromatics: Rosemary, thyme, and bay leaf infuse the sauce with earthy, fragrant notes.
  • Pappardelle Pasta: This wide pasta is perfect for soaking up the hearty sauce and creating a luxurious mouthfeel.
  • Tomato Paste and Crushed Tomatoes: These ingredients build the body of the ragu and give it a deep, umami-rich flavor.

Step-by-Step Instructions

Here’s how to make Braised Steak Ragu with Pappardelle:

Prepare the Beef:

  1. Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef with salt and pepper, then brown it on all sides, about 5-7 minutes. Remove from the pot and set aside.

Make the Ragu:

  1. Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the garlic and cook for another minute, until fragrant.
  2. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it cook for 3-4 minutes, reducing slightly.
  3. Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, and beef broth. Add the rosemary, thyme, and bay leaf, and stir to combine.
  4. Braise the Beef: Return the beef to the pot, making sure it’s submerged in the sauce. Bring the mixture to a simmer, then cover and transfer to the oven. Braise at 325°F for about 2-2.5 hours, or until the beef is fork-tender and easily shreddable.

Cook the Pappardelle:

  1. Prepare the Pappardelle: While the beef is braising, cook the pappardelle in a large pot of salted boiling water according to package instructions. Drain and set aside.

Shred the Beef and Finish the Ragu:

  1. Shred the Beef: Once the beef is cooked and tender, remove it from the pot and shred it using two forks. Discard the bones (if using) and any excess fat.
  2. Finish the Sauce: Return the shredded beef to the pot, stir to combine, and simmer for 5 minutes to allow the flavors to meld together.

Combine and Serve:

  1. Toss the Pasta and Ragu: Add the cooked pappardelle to the ragu and toss to coat the pasta in the sauce.
  2. Garnish and Serve: Serve the ragu and pasta hot, garnished with freshly grated Parmesan cheese and chopped parsley, if desired.

How to Serve

Braised Steak Ragu with Pappardelle can be served in a variety of ways to highlight its flavor and presentation:

  • Family-Style: Serve directly from the pot for a rustic, communal dining experience.
  • In Individual Bowls: Plate the ragu with pappardelle in individual bowls, topped with Parmesan and parsley for a more elegant presentation.
  • With Garlic Bread: Pair with a slice of garlic bread to help scoop up the delicious ragu sauce.
  • With a Salad: A fresh green salad with a tangy vinaigrette balances the richness of the ragu.
  • As a Make-Ahead Meal: Braise the beef ahead of time and store the ragu. Reheat and toss with fresh pappardelle for an easy, impressive meal.

Additional Tips

  • Slow-Braise: If you have time, you can braise the beef on a lower heat (around 300°F) for a longer period for an even more tender result.
  • Use Quality Wine: The red wine is a key component of the flavor, so choose one you enjoy drinking.
  • Customize the Vegetables: Feel free to add or substitute vegetables like parsnips or mushrooms to the ragu for extra depth.
  • Add Spice: For a little heat, add a pinch of red pepper flakes when sautéing the vegetables.
  • Rest the Beef: After braising, allow the beef to rest for 10 minutes before shredding to make it easier to handle.

Recipe Variations

Here are 10 ways to customize your Braised Steak Ragu with Pappardelle:

  1. Mushroom Ragu: Add sliced mushrooms for an earthy, umami twist.
  2. Spicy Ragu: Add red pepper flakes or fresh chili for a spicy kick.
  3. Lighter Ragu: Use lean cuts of beef, such as sirloin, for a lighter version.
  4. Tomato-Free Ragu: Skip the tomatoes and make a wine-based ragu with more broth and herbs.
  5. Slow-Cooker Version: Braise the beef in a slow cooker on low for 6-8 hours.
  6. Vegetarian Version: Replace the beef with lentils or mushrooms for a hearty, vegetarian ragu.
  7. Ragu with Bacon: Add crispy bacon or pancetta for extra richness.
  8. Herb-Infused Sauce: Infuse the sauce with additional herbs like sage or bay leaves for a different flavor profile.
  9. Wine Reduction: Let the wine reduce even further before adding the broth for a more intense flavor.
  10. Cheese Variations: Mix in ricotta or mascarpone for a creamy finish to the ragu.

Freezing and Storage

  • Freezing: The ragu freezes well for up to 3 months. Let it cool before transferring to an airtight container. Reheat slowly on the stovetop, adding a splash of broth or wine if needed.
  • Storage: Refrigerate leftover ragu for up to 4 days. Reheat gently before serving with fresh pasta.

Special Equipment

Here are some essential tools for making Braised Steak Ragu with Pappardelle:

  1. Dutch Oven or Heavy Pot: Ideal for slow-braising the beef.
  2. Wooden Spoon: Helps stir without damaging the pot.
  3. Chef’s Knife: Perfect for chopping vegetables and shredding the beef.
  4. Cutting Board: A sturdy surface for prepping ingredients.
  5. Large Pot for Pasta: Needed to cook the pappardelle.
  6. Tongs: Useful for handling the beef when browning.
  7. Strainer: For draining the pasta efficiently.
  8. Grater: For fresh Parmesan to top the dish.
  9. Measuring Cups and Spoons: To ensure accurate ingredient amounts.
  10. Serving Platters: Present the dish in elegant platters or bowls for a professional finish.

FAQ Section

  1. Can I use a different cut of beef?
    Yes, cuts like brisket or short ribs can be used, though they may require different cooking times.
  2. Can I make the ragu ahead of time?
    Absolutely! The ragu can be made in advance and stored in the fridge for up to 4 days.
  3. Can I use other types of pasta?
    While pappardelle is ideal, any hearty pasta, like fettuccine or tagliatelle, will work well.
  4. Can I use store-bought ragu sauce?
    For the best flavor, we recommend making the sauce from scratch, but store-bought sauce can be used in a pinch.
  5. What wine is best for this ragu?
    A dry red wine, such as Cabernet Sauvignon or Merlot, works best for depth of flavor.
  6. Can I freeze this dish?
    Yes, the ragu freezes beautifully, but we recommend cooking fresh pasta when you’re ready to serve.
  7. How can I make the ragu spicier?
    Add a pinch of red pepper flakes or a diced jalapeño to the sauce for some heat.
  8. Can I make this dish without wine?
    Yes, substitute the wine with more beef broth or a splash of balsamic vinegar for acidity.
  9. How can I make the ragu thicker?
    Let the ragu simmer uncovered for a longer period to reduce and thicken the sauce.
  10. Is this dish suitable for kids?
    Yes, the flavors are rich but not too strong for kids to enjoy. You can adjust the seasoning to suit their tastes.

Conclusion

Braised Steak Ragu with Pappardelle is a comforting and hearty dish that brings together rich, tender flavors with a satisfying texture. The slow-braised steak melts effortlessly into the sauce, infusing every strand of pappardelle with its deep, savory goodness. The broad, silky pasta allows the ragu to cling beautifully, creating a perfect marriage of flavors in every bite.

What sets this recipe apart is the careful balance of ingredients, from the umami-packed braised steak to the aromatic herbs and tomatoes that enhance the depth of the sauce. Whether you’re enjoying it for a cozy family dinner or a special occasion, Braised Steak Ragu with Pappardelle promises to deliver a meal that’s as comforting as it is delicious.

Perfect for any pasta lover or home cook looking to impress, this dish will undoubtedly become a staple in your culinary repertoire. Don’t forget to share your own ragu creations—I’d love to see how you personalize it! Enjoy every mouthwatering bite!

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