Italian · Dinner
Tuscan Beef Ragù with Wide Noodles
Pappardelle al Ragù Toscano
A Tuscan ragù of coarsely chopped beef simmered with red wine, tomato, and rosemary into a rustic chunky sauce, draped over wide pappardelle ribbons and finished with Pecorino Toscano.
$$
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
22gFat
52gCarbs
5gSugar
3gFiber
680mgSodium
85mgChol
Goes well with
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Instructions
1
Prep
Hand-chop beef chuck into rough 1cm dice. Finely dice onions, carrots, and celery. Mince garlic. Measure red wine, passata, tomato paste, and beef stock. Pick rosemary leaves and prepare bay leaves, salt, and pepper.
2
Sear
Heat 2 tbsp oil in a heavy saucepan over medium-high heat. Add beef in a single layer, brown 5 minutes without stirring, turn and brown 4 minutes more until deeply coloured. Set aside.
3
Saute
Reduce heat to medium, add remaining 2 tbsp oil. Saute onions, carrots, and celery 8 minutes until soft and lightly golden. Add garlic, cook 1 minute until fragrant.
4
Build
Stir in tomato paste, cook 1 minute until darkened. Return beef and juices. Pour in red wine, simmer 3 minutes until reduced by half.
5
Simmer
Add passata, beef stock, rosemary sprigs, bay leaves, salt, and pepper. Bring to bare simmer over low heat. Partially cover and simmer 75 minutes, stirring every 15 minutes, until beef is tender and sauce thickens. Discard rosemary and bay leaves.
6
Boil
While sauce finishes, bring 3L water to rolling boil and salt with 2 tsp salt. Cook pappardelle 3 to 4 minutes until al dente. Reserve 120ml pasta water, drain pasta.
7
Finish and plate
Toss pappardelle into ragù with 3 tbsp pasta water, cook over low heat 1 minute to coat ribbons. Transfer to bowls, top with grated Pecorino Toscano and black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) beef chuck
- 2 small yellow onions
- 2 small carrots
- 2 small celery stalks
- 4 garlic cloves
- 240ml (1 cup) dry red wine
- 400g (14.1 oz) tomato passata
- 2 tbsp tomato paste
- 300ml (1 1/4 cup) beef stock
- 4 tbsp olive oil
- 2 sprigs fresh rosemary
- 2 small bay leaves
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 200g (7.1 oz) fresh egg pappardelle
- 40g (1.4 oz) Pecorino Toscano