Braised Beef Ragù Pappardelle

Easter is around the corner and with social distancing still in place, we’re hosting a virtual dinner party with our family. We’ve decided to individually cook our favorites and eat dinner together – embracing our new norm.

For us, this homemade beef ragù pappardelle is rich in flavor and full of comfort. Topped with a salty bite of parmesan it really gives us everything we’ve been craving and more.

Ingredients

2 lb. chuck beef, cut into about 2” cubes
3 tbsp. extra-virgin olive oil, divided
1 tbsp. of salt
Freshly ground black pepper
1 yellow onion, chopped
3 cloves garlic, thinly sliced
1/2 tsp. fennel seeds
1/4 tsp. red pepper flakes
3 tbsp. tomato paste
1/4 c. red wine (full-bodied like merlot)
1 (28 oz.) can whole peeled tomatoes
1/4 cup of water 
3 sprigs thyme
1 bay leaf 
Parmesan and chopped parsley, for serving
1 pound of pappardelle, cooked

Recipe

Begin by heating one tablespoon of oil in a stock pot over medium heat. While waiting for the oil to come to temperature pat beef dry and season with salt and pepper. Go ahead and add your beef to the pot and sear until all sides are browned. Then remove and set aside. 

In the same pot, heat remaining oil then add onions until translucent. Next, add fennel seeds, garlic and red pepper flakes for about another minute or so. Add tomato paste and cook. Then go ahead and add the red wine, while scraping the bottom of your pot. You want to make sure you get all those flavors from the brown bits. Let reduce for about 10 minutes. Add whole tomatoes, bay leaf, sprigs of thyme, and water. Then, add back the seared beef including any juices – this adds flavor. Stir and reduce heat to low.

Once that is all done, cover your pot. For the next 2 hrs., stir every 10-15 minutes until the meat is tender and easy to shred. Next, shred your meat using two forks and break up your whole tomatoes. Lastly, serve over your cooked pappardelle and top with some parmesan and parsley.

Integrate this dish and make it part of – Your Story of Home.

Photography by Alcides Aguasvivas  {Instgram @alcides.eats}