Beef Ragu Pappardelle (Print Version)
# Ingredients:
→ Core Components
01 -
3 tablespoons olive oil
02 -
2 carrots, diced after peeling
03 -
1 large onion, chopped finely
04 -
2 celery sticks, cut into small pieces
05 -
900g stew beef or chuck roast, cut into chunks
06 -
Salt and pepper as needed
07 -
1 teaspoon dried thyme
08 -
1 teaspoon dried oregano
09 -
4 minced garlic cloves
10 -
2 bay leaves
11 -
2 tablespoons tomato paste
12 -
1 can (28 oz) crushed tomatoes
13 -
2 cups Halal-friendly beef stock
→ Pasta Base
14 -
450g Halal pappardelle pasta
→ Optional Toppings
15 -
Chopped fresh parsley or basil
16 -
Grated Parmesan cheese
# Instructions:
01 -
Rub salt and pepper onto the chunks of beef. Heat 2 tablespoons of olive oil in a big pot over medium-high heat. Sear the beef in batches, letting the sides brown for about 5-7 minutes. Once browned, set it aside for now.
02 -
With the pot still warm, add a tablespoon of olive oil. Toss in the chopped onion, carrots, and celery. Keep stirring every now and then for 5-7 minutes until soft and clear.
03 -
Throw in the minced garlic and let it cook for a minute or two until you can smell it. Add tomato paste and mix it in for about 2-3 minutes to deepen the flavors.
04 -
Pour in the crushed tomatoes and beef broth. Mix in oregano, thyme, and bay leaves. Make sure to scrape up any bits stuck to the pot from earlier.
05 -
Put the browned beef back into the pot, adding any juices it released. Bring everything to a low boil, then lower the heat and cover partially. Let it slow-cook for 2 to 2.5 hours, or until the meat is soft enough to pull apart.
06 -
Take the beef out and shred it with two forks. Once shredded, put the meat back in the pot and simmer for another 10 minutes. Taste and season with salt or pepper if needed.
07 -
Boil a pot full of salty water and cook the pappardelle following the time on the package (usually 2-4 minutes). Don’t forget to save a cup of the pasta water after draining.
08 -
Toss your cooked pasta in with the sauce. Add in some of that reserved pasta water a little at a time until the sauce sticks nicely. Let everything meld together for 1-2 minutes.
09 -
Scoop out portions onto plates and pile on the ragu. Top with Parmesan cheese or fresh parsley if you like.
# Notes:
01 -
Cooking beef for a long time on low heat makes it tender and rich in flavor.