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Greatest plates · Main
Italian beef ragu with pappardelle
Slow-simmered beef ragu with pancetta, red wine and tomato, tossed through wide pappardelle and showered in parmesan. Deeply comforting.
Serves 4Prep 20 minCook 120 minBeef
Containsdairy · gluten
Protein 22%Carbs 33%Fat 45%
About 927 kcal a serve — 50 g protein, 75 g carbs, 44 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Brown the beef
SearHeat the olive oil in a heavy pot over high heat and brown the beef chunks all over in batches, about 5 minutes each. Remove and set aside.
In the potBrown beef →
5 min · high
Render the pancetta
FryLower the heat to medium, add the pancetta and cook for 4 minutes until the fat renders and it turns golden.
In the potFry pancetta →
4 min
Soften the soffritto
Add the remaining olive oil, onion, carrot, celery and garlic and cook gently for 8 minutes until soft, then stir in the tomato paste and cook 1 minute.
In the potSoften →
9 min
Deglaze and simmer
SimmerPour in the red wine and scrape the base, let it reduce for 2 minutes, then add the tomatoes, stock and browned beef. Cover and simmer very gently for 2 hours until the beef shreds easily.
In the potSimmer →
2 hr · low
Shred the beef
Lift out the beef, shred with two forks and return it to the sauce, seasoning to taste with salt.
In the potShred →
Cook the pasta
Cook the pappardelle in a large pot of salted boiling water until al dente, about 8 minutes, then drain and toss through the ragu.
In the potBoil pasta →
8 min
Serve
On topServe the ragu-coated pappardelle in bowls with a generous shower of grated parmesan.
In the bowlFinish →
Cook's noteDon't rush the two-hour simmer — that's what makes the beef melt into the sauce. Finish with plenty of grated parmesan and a drizzle of good olive oil over the pappardelle.
Estimated per serve
927 kcal · 50 g protein · 75 g carbs · 44 g fatestimates, within ~10%
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