Braised Beef Ragu Pasta

Braised Beef Ragu Pasta

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With this savory beef and pasta dish, it will be hard to just have one bowl.

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Chicago

Time needed

15 min preparation + 3 hour cooking

Serving Size / Yield

4 servings

Ingredients

  • 3 tsp. olive oil, separated
  • 1lb ground beef
  • 3 garlic cloves, minced
  • 1 large white onion, finely chopped
  • 1 carrot, finely chopped
  • 1 large stalk of celery, finely chopped
  • 1 tsp dried thyme
  • 1 tsp. dried rosemary
  • 1 cup red wine
  • 2 cups low-sodium beef broth
  • 3 tbsp. tomato paste
  • 28oz can crushed tomatoes
  • 2 bay leaves
  • 1 tsp salt
  • Black pepper, to taste
  • 8oz pappardelle pasta
  • Parmigiano-Reggiano, freshly grated

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Directions

Heat oil over high heat in a large pot. Add the beef and cook for 8-10 minutes, or until browned.
Add 1 tbsp. of oil in another pot and reduce heat to medium low. Add garlic, onion, carrot and celery and sauté gently for 8 to 10 minutes.
Add cooked meat in pot with the sautéed vegetables. Turn heat up to high and mix. Bring to simmer, then turn the heat down to low so it is bubbling. Cover and cook for 2½ hours, stirring every hour.
Remove from heat and remove the lid.
To Serve
Bring a very large pot of salted water to a rapid boil. Add pasta.
Meanwhile, heat a large, deep fry pan over medium high heat. Add about 2½ cups of ragu, bring to simmer.
Use tongs to transfer pasta straight from the pot to sauce. Mix for 1 minute.
Serve with noodles on plate first, then adding beef mixture.
Top with Parmigiano-Reggiano or Parmesan cheese.


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