Braised Beef Ragu with Pappardelle

Italian · 180 min · Beef · gluten-free, high-protein

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Ingredients

• 2 lb beef chuck
• 1 lb pappardelle
• 28 oz canned crushed tomatoes
• 1 yellow onion
• 1 carrot
• 1 celery stalk
• 1 cup dry red wine
• 3 garlic cloves
• 2 tbsp olive oil
• 1/2 cup parmesan

Method

1. Season beef and sear in olive oil in a Dutch oven until browned on all sides; set aside.
2. Soften finely diced onion, carrot, celery, and garlic in the same pot for 8 minutes.
3. Pour in red wine and simmer to reduce by half, scraping up browned bits.
4. Return beef, add crushed tomatoes, cover, and braise at a low simmer for 2.5 hours until fork-tender.
5. Shred the beef into the sauce and season to taste.
6. Boil pappardelle until al dente, toss with ragu, and finish with grated parmesan.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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