Italian
Beef Ragu with Pappardelle
Ingredients
The quantities follow this count.
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.
Watch how to cook Beef Ragu with Pappardelle
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Italian dinner is a plate rather than a single dish. These are the courses that normally sit beside Beef Ragu with Pappardelle, read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
-
Something cool and fresh
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 | Affettati e Formaggio (Cold Cuts and Cheese Plate) |
| 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
Estimated, per serving
- Calories
- 620 kcal
- Protein
- 40 g
- Carbs
- 56 g
- Fat
- 26 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 650 mg
- Saturated fat
- 10 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
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.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
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.