Italian
Beef Ragu with Pappardelle
Beef Ragu with Pappardelle is Italian home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 lb beef chuck roast
- 1 lb egg pappardelle
- 28 oz crushed tomatoes
- 3 tbsp tomato paste
- 1 carrot
- 2 celery stalks
- 1 onion
- 4 garlic cloves
- 2 cups beef broth
- 3 tbsp olive oil
- 1 tbsp fresh rosemary
- 1 bay leaf
- 1/2 cup grated parmesan
- 1 tsp salt
How to cook it
- Cut the beef into large chunks, pat them dry, and season with salt.
- Heat the olive oil in a heavy pot and brown the beef on all sides, then set aside.
- Add the chopped carrot, celery, onion, and garlic and cook until soft, about 8 minutes.
- Stir in the tomato paste and rosemary, then add the crushed tomatoes, beef broth, and bay leaf.
- Return the beef, bring to a simmer, cover, and cook on low until the meat shreds easily, about 2.5 hours.
- Shred the beef in the sauce with two forks and discard the bay leaf.
- Cook the pappardelle in salted boiling water until al dente, then toss with the ragu.
- Serve topped with grated parmesan.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Beef Ragu with Pappardelle carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Chicken Cacciatore |
| Gluten | Yes | Butternut Squash Risotto |
| Shellfish | No | |
| Eggs | Yes | Butternut Squash Risotto |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish, Grains, Vegetables, and Dairy
- How this was set
- Hand audited
When to cook it
Beef Ragu with Pappardelle takes about 180 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
More to cook
Cooked from the same things
Other dishes built on beef, tomato, and pasta.
From the same kitchens
More cooking from the United States.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.