Red Wine Ragu with Pappardelle
Try this Red Wine Ragu with Pappardelle recipe
Try this Red Wine Ragu with Pappardelle recipe
- 2 bay leaves
- 2 cloves garlic crushed
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 1 tablespoon dried oregano
- 1 onion, diced
- 2 teaspoons black pepper
- 28 oz crushed tomatoes
- 2 carrots, finely diced
- 2 teaspoons kosher salt plus more to taste
- 2 lb boneless beef short rib or chuck roast
- 2 cups red wine (i used cabernet sauvignon)
- 1/2 cup beef stock (or water)
- 1 lb pappardelle or pasta of your choice
- 2 tablespoons of grated parmesan (or as much as you'd like)
- 3-5 leaves basil to garnish
- Carbohydrate 69.3946915473136 g
- Cholesterol 0 mg
- Fat 33.4966776241884 g
- Fiber 18.3622960303637 g
- Protein 15.3234210064655 g
- Saturated Fat 2.72843747219479 g
- Serving Size 1 1 recipe (2235g)
- Sodium 3407.47137374906 mg
- Sugar 51.0323955169499 g
- Trans Fat 1.17337984595415 g
- Calories 576 calories
Step-by-step
- The short rib pieces should already be in strips, but if using chuck roast cut into 1-2 inch strips.
- Place a heavy based pot (I used enameled cast iron) over medium high heat. Add 1 tablespoon of the oil.
- Place half the beef into the pot to brown. We recommend doing this in two batches to avoid overcrowding. Brown for at least 7-10 minutes per side, then remove from pot.
- Add another tablespoon of oil and repeat with second batch, then remove from pot.
- Add remaining oil to pot, turn heat to medium. Add onions, garlic and carrots. Cook until softened, about 5 minutes.
- Add half the wine to the vegetable mix, and use a spoon to dislodge all the crusty brown bits from the bottom of the pot.
- Add the remaining wine, crushed tomatoes, tomato paste, oregano, salt, pepper, stock and bay leaves to the pot. Stir then add the browned meat.
- Turn heat to medium low so that there is a gentle simmer/bubble. Place lid over pot and cook for two hours, stirring occasionally.
- Use tongs to remove beef pieces from liquid, and shred finely using two forks. Return shredded beef to the pot and stir into the sauce.
- Taste, and add additional salt if desired. Replace lid and cook for a further 15 minutes over low heat to allow the meat to mingle with the sauce.
- Boil the pasta according to packet directions (I recommend leaving it al dente), then drain.
- You can either add it straight into the pot and toss with ragu, or add ragu to pasta one ladle at a time to sauce to your preference.
- Top with grated parmesan and fresh basil, then serve.
A Weeknight Wonder: My Red Wine Ragu with Pappardelle
As a busy working mom, finding time to cook delicious, comforting meals can feel like a Herculean task. Weeknights are often a whirlwind of homework, extracurricular activities, and the general chaos of family life. But let me tell you, even amidst the whirlwind, there's always room for a little culinary joy. This Red Wine Ragu with Pappardelle recipe has become a lifesaver – a truly delicious, yet surprisingly simple dish that brings a touch of elegance to even the most hectic weeknights.
The rich, savory flavor of the ragu is simply irresistible. The slow-cooked beef short ribs melt in your mouth, their tenderness a testament to the time spent simmering in the fragrant red wine sauce. And the pappardelle, those wide, ribbon-like pasta noodles, perfectly capture the luscious sauce, creating a symphony of textures and tastes. What's truly amazing is how forgiving this recipe is. I've often used whatever vegetables I had on hand, sometimes substituting different herbs or even types of wine. The result? A slightly different, always delicious, version of this classic dish. It’s a testament to the inherent adaptability of good cooking.
Beyond the Recipe: A Culinary Journey
This dish isn't just about the ingredients or the steps; it's about the experience. The aroma that fills the kitchen as the ragu simmers is intoxicating – a promise of warmth and comfort that permeates the entire house. It's about sharing a meal with loved ones, watching their faces light up as they take their first bite. It's about slowing down, even just for a little while, to savor the simple pleasures of good food and good company. For me, this Red Wine Ragu with Pappardelle is more than just a dinner; it's a small ritual, a moment of peace amidst the daily rush. It's a reminder that even amidst the chaos, there's always time for something delicious, something heartwarming, something truly special.
Adapting to Your Lifestyle
One of the things I love most about this recipe is its adaptability. You can easily adjust it to fit your dietary needs and preferences. For a vegetarian option, substitute the beef with hearty vegetables like eggplant or mushrooms. Feeling adventurous? Experiment with different types of pasta, or add your favorite vegetables to the ragu. The beauty of this dish lies in its flexibility; it's a blank canvas upon which you can paint your own culinary masterpiece.
More than Just a Meal: A Memory Maker
Beyond its deliciousness and adaptability, this Red Wine Ragu with Pappardelle holds a special place in my heart because it's a dish I share with my family. It's a tradition, a memory in the making. The laughter, the conversations, the shared moments around the dinner table – these are the things that truly matter. This recipe isn’t just about food; it’s about creating cherished memories, one delicious bite at a time.
So, I encourage you to give this recipe a try. Let the aromas transport you, the flavors delight you, and the simplicity ease your mind. And most importantly, let it become a part of your own culinary story, a cherished memory waiting to be made. Because sometimes, the most beautiful meals are the ones we share with the people we love. And this one, trust me, is a keeper.
