Entrée: Italy – Pappardelle al Ragù di Manzo (Pappardelle with Beef Ragù)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

14 oz / 400 g pappardelle (fresh or dried)
1 1 / 3 lb / 600 g beef chuck or shin, cut into large cubes (or ground beef for a quicker version)
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 tbsp (30 ml) olive oil
1 sprig rosemary or 1 bay leaf
3 / 4 cup (200 ml) red or white wine
14 oz / 400 g canned tomatoes or passata
1 1 / 4 to 1 2 / 3 cups (300–400 ml) beef stock
Salt to taste
Pepper to taste
Parmigiano-Reggiano to serve

Instructions

1. Heat oil, add soffritto and cook softly until translucent. Add beef cubes and brown on all sides (if using ground, brown and break up).  
2. Add wine and reduce by half, then stir in tomatoes, stock and herbs. Bring to a simmer.  
3. Cover and cook gently for 2–3 hours (if cubed meat) until meat is very tender; if using ground meat, simmer 45–60 minutes to deepen flavor. Adjust seasoning.  
4. Cook pappardelle in well-salted water until al dente, drain reserving a little cooking water.  
5. Toss pasta with ragù, adding a splash of cooking water if needed, and serve with grated Parmigiano.