Description
A hearty pasta dish featuring slow-braised beef with fresh herbs, served over rustic pappardelle.
Ingredients
Scale
- 2 pounds beef chuck, cut into 2-inch chunks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 pound pappardelle pasta
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Season the beef chunks with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Brown the beef on all sides, then remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- Add beef broth, crushed tomatoes, rosemary, thyme, and bay leaf. Return the beef to the pot.
- Bring to a boil, then reduce heat to low and simmer, covered, for 2-3 hours until beef is tender.
- Cook pappardelle pasta according to package instructions. Drain and set aside.
- Remove herbs from the beef mixture. Shred the beef if desired and mix back into the sauce.
- Toss the cooked pasta with the beef sauce. Serve garnished with fresh parsley and grated Parmesan.
Notes
For best results, use high-quality red wine. This dish pairs well with a rustic bread and a glass of red wine.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 55g
- Protein: 45g