Braised Beef Ragu with Pappardelle

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 180 min · Beef · high-protein

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Ingredients

• 3/4 lb beef chuck
• 1/4 lb pappardelle
• 9 1/2 oz canned crushed tomatoes
• 1 yellow onion
• 1 carrot
• 1 celery stalk
• 1/4 cup dry red wine
• 1 garlic cloves
• 3/4 tbsp olive oil
• 1/4 cup parmesan

Method (tap to check — screen stays awake)

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.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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