I love having a warm and rich Pappardelle with Meat Ragu on a cool rainy day. The meat Ragu is packed with so much flavor as it’s cooked with all the fresh ingredients for about 3 hours! So, I usually tend to make a bit more and freeze it for use later on. Do try making this hearty pasta dish, add a sprinkle of freshly grated Parmigiano Reggiano and some chopped parsley. Then, after tucking into it, tell me what you think.
Pappardelle With Meat Ragu
3 Tbsp Olive Oil
About 2.2 lbs/1.1 kg Organic Fed Boneless Beef Chuck Roasts, cubed (1/2 to 3/4 inch)
1 Large Yellow Onion, finely chopped
3 Carrots, peeled and diced
3 Celery Sticks, diced
4 Cloves Garlic, chopped
1 ½ tsp Italian Seasoning/Herbs
1 Cup Marsala Wine
2 Tins (796ml/28 fl oz) San Marzano Whole Tomatoes With Juice
½ Cup Beef Stock
1 Dried Bay Leaf
1 Box (500g) Dried Pappardelle Pasta, cooked al dente
Freshly grated Parmigiano Reggiano
Italian Flat Leaves Parsley, chopped
Preheat oven to 350˚F (180˚C)
Heat a stockpot or Dutch oven over a moderate to high heat. Brown the beef cubed with olive oil in batches, and set aside.
Add extra oil to the pan if necessary. Then cook onion, carrots, celery, and garlic. Keep stirring, about 8 to 10 minutes, add in the Italian seasoning and cook until the mixture has softened, fragrant and golden in color. Then add the beef, Marsala wine, beef stock, tomatoes, bay leaf, salt, pepper, and bring to the boil. Cover the pot with parchment paper and place the lid on top. Transfer to the oven and cook until the meat is very tender, about 3 hours.
Serve warm over the cooked pasta and sprinkle in the Parmigiano-Reggiano and chopped parsley.
Serve 4 to 6