Pappardelle With Beef Ragu Recipes

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SLOW COOKER BEEF RAGU WITH PAPPARDELLE



Slow Cooker Beef Ragu with Pappardelle image

We're making this cozy, comforting Beef Ragu with Pappardelle! Steak is braised in the crockpot for hours with garlic, tomatoes, veggies, and herbs, then shredded and piled high on pappardelle with Parm cheese.

Provided by Pinch of Yum

Categories     Dinner

Time 8h10m

Number Of Ingredients 11

1 teaspoon olive oil
6 garlic cloves, smashed slightly
1 1/2 pounds flank steak, cut against the grain into 4 pieces
salt and pepper
1 (28 ounce) can crushed tomatoes
1/4 cup reduced sodium beef broth
1 carrot, chopped
2 bay leaves
2 sprigs fresh thyme
16 ounces pappardelle pasta
Parmesan, ricotta, and parsley for topping

Steps:

  • In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
  • Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
  • Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
  • Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
  • Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!

Nutrition Facts : Calories 375 calories, Sugar 6.6 g, Sodium 267.4 mg, Fat 6 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 52.1 g, Fiber 4.2 g, Protein 27.7 g, Cholesterol 51 mg

BEEF RAGU WITH PAPPARDELLE



Beef Ragu with Pappardelle image

Need an amazing dinner? This Beef Ragu with Pappardelle is a crowd pleaser! Tender beef, delicious sauce and perfect pasta - it's a great dinner idea! This Beef Ragu with Pappardelle can't be missed and makes great leftovers.

Provided by Michelle

Categories     Main Course

Time 4h15m

Number Of Ingredients 14

1 Tsp Olive Oil
8 Garlic Cloves (Smashed)
1 1/2 Pounds Flank Steak
Salt
Pepper
28 Oz Crushed Tomatoes
1 Cup Beef Broth
1 Carrot (Chopped)
2 Bay Leaves
3 Sprigs Thyme
1 Tbsp Sugar
Salt
Pepper
1 Pound Pappardelle Pasta

Steps:

  • Preheat oven to 350
  • Heat up oil in a large dutch oven on medium-high heat. Add garlic and cook until browned. Add meat, season with salt and pepper, and brown on all sides.
  • Add tomatoes, beef broth, carrot, bay leaves, thyme, and sugar. Stir until combined
  • Cook for 2-3 hours or until meat is very tender. Shred meat with two forks until it has the proper consistency desired. Adjust seasoning with salt and pepper to taste.
  • Cook pappardelle according to package instructions and combine with beef ragu. Enjoy!

Nutrition Facts : Calories 515 kcal, Carbohydrate 67 g, Protein 38 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 131 mg, Sodium 407 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

WEEKEND BRAISED BEEF RAGU WITH PAPPARDELLE



Weekend Braised Beef Ragu with Pappardelle image

A simple weekend braised beef rage that is perfect for a warming Sunday supper. Just set it up and let it slowly simmer all day until the meat is fall-apart tender. It's seriously the most comforting meal!

Provided by Marzia

Categories     Beef

Time 3h15m

Number Of Ingredients 14

1 tablespoon olive oil
2 - 2½ pounds chuck roast, cut into 4 pieces
1 medium onion, chopped finely
6-8 cloves of garlic, pressed
1¼ cup beef broth
2 tablespoons EACH: tomato paste AND balsamic vinegar
1 (28-ounce can) crushed tomatoes
1 (14-ounce can) diced tomatoes
parmesan rind (optional)
2 bay leaves + a few sprigs of fresh thyme
a large bunch of basil (a handful or so, no need to be exact)
1 teaspoon sugar
¼-½ teaspoon red pepper flakes
pappardelle, parsley, and parmesan cheese for serving

Steps:

  • Season the chuck roast pieces with salt and pepper all over. Heat the oil in a large, dutch oven over medium high heat. Add the beef into the pot and allow it to sear on each side for roughly 5-7 minutes or until browned, remove the beef to a plate. Add another drizzle of oil if the pan needs it. Saute the onions for 4-5 minutes or until translucent, stirring as needed so that they don't burn. Add the garlic and let cook for another 1-2 minutes. Add the tomato paste and allow it to cook, stirring frequently for 1 minute.
  • STOVE TOP: Deglaze the pan with beef broth. Scraping with a wooden spoon to loosen anything that might be stuck on. Add the balsamic vinegar, crushed tomatoes, diced tomatoes, parmesan rind, bay leaves, fresh thyme, basil, sugar, and red pepper flakes. Allow the sauce to gain a simmer, stir once. Cover and lower the heat to the lowest setting and let cook for 2 ½ - 5 hours or until the meat easily shreds with two forks. You may need to add a splash of water or broth if too much evaporates or if your beef is taking longer to cook. Mine took about 3 hours to get the meat to just fall apart. I shredded the beef and then let it simmer for another 10-15 minutes in the sauce. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.
  • SLOW COOKER: Transfer the meat, sauteed onions, garlic, and tomato mixture to a slow cooker. Add all the remaining ingredients to the slow cooker (except those for serving.) Cover and let cook on the low setting for 6-8 hours. Check for doneness around 6 hours, using two forks to shred the meat. You'll know it's done when it falls apart easily. Season with salt to taste. Feel free to skim any excess fat off the top and remove the parmesan rind, bay leaves, and basil leaves before serving. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.

JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU



Jamie Oliver's Pappardelle With Beef Ragu image

This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.

Provided by Amanda Hesser

Categories     dinner, pastas, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 15

1 3/4 pounds boneless beef chuck roast, in 2-inch cubes
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
2 sprigs sage
1 small red onion, peeled and cut in chunks
4 cloves garlic, finely chopped
1 carrot, peeled and thickly sliced
1 celery stalk, thickly sliced
2 cups Chianti
1 28-ounce can peeled whole cherry or plum tomatoes
1 pound pappardelle
3 tablespoons butter
1 tablespoon finely grated orange zest
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
  • Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
  • Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
  • Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
  • To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 17 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 917 milligrams, Sugar 7 grams, TransFat 2 grams

BEEF AND BEET RAGU WITH PAPPARDELLE



Beef and Beet Ragu with Pappardelle image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds beef chuck, 1 1/2- to 2-inch cubes
Salt and pepper
Salt and pepper
2 to 3 tablespoons EVOO
4 cloves garlic, crushed
1 large bay leaf
1 small carrot, finely chopped
1 onion, chopped
2 tablespoons tomato paste
3 cups beef stock, plus more to reheat
5 to 6 medium beets
Olive oil cooking spray
1 pound pappardelle pasta
1/2 cup grated Parmigiano-Reggiano, to pass
Chopped fresh parsley, for garnish

Steps:

  • Bring the meat to room temperature, then pat dry and sprinkle with salt and pepper. Heat the EVOO in a Dutch oven over medium-high heat. Brown the meat in batches until well caramelized and brown, then remove to a plate and reserve.
  • To the pan, add the garlic, bay leaf, carrots and onions. Reduce the heat and cook, partially covered, 5 minutes. Stir in the tomato paste, 1 minute, then add the stock and set the beef back into the juices. Cover and reduce the heat to low, cooking until very tender, stirring occasionally and adding a little water if pan gets a little dry, 2 to 2 hours 30 minutes.
  • Preheat the oven to 425 degrees F.
  • Trim up the beets so they sit upright, but keep the skins on, and spray with olive oil. Season the beets with salt and pepper, wrap in aluminum foil and roast until tender 40 to 45 minutes. Cool the beets and peel with paper towels, then dice.
  • Break up the meat with forks into pieces, then add the beets to the sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and add a little stock if necessary to loosen.
  • Cook the pappardelle in salted boiling water to al dente, drain and reserve 1 cup of the pasta water. Toss the pasta with the starchy cooking water and half of the ragu. Top shallow bowls of pasta with more ragu. Pass the cheese at the table and garnish with parsley.

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù



Pappardelle with Slow-Cooker Beef Ragù image

Provided by Food Network Kitchen

Time 7h25m

Yield 4 servings

Number Of Ingredients 12

1 15-ounce can crushed tomatoes
1/4 cup dry red wine
1 tablespoon tomato paste
3 cloves garlic, sliced
Kosher salt
1 sprig rosemary
1 3-inch piece parmesan rind, plus shredded parmesan for topping
1 pound beef chuck roast
Freshly ground pepper
12 ounces fresh pappardelle
3 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil

Steps:

  • Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams

PAPPARDELLE WITH BEEF AND MUSHROOM RAGU



Pappardelle With Beef and Mushroom Ragu image

Make and share this Pappardelle With Beef and Mushroom Ragu recipe from Food.com.

Provided by jlw19803

Categories     Meat

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 lb beef chuck, cut into 1-inch pieces
kosher salt
black pepper
1 large onion, chopped
2 carrots, chopped
4 garlic cloves, smashed
1 teaspoon fresh rosemary, chopped
1 tablespoon tomato paste
2 cups low sodium chicken broth
1 (15 ounce) can crushed tomatoes
1 lb assorted mushroom, sliced (button, cremini, shitake)
12 ounces pappardelle pasta or 12 ounces fettuccine pasta
1/2 cup parmesan cheese, grated

Steps:

  • Heat 1 tbsp of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 tsp salt and 1/4 tsp pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.
  • Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.
  • Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally until the beef is fork-tender, 60-75 minutes.
  • Add the mushrooms to the saucepan and cook, covered, stirring occasionally until tender, 10-12 minutes more. If sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
  • Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.

Nutrition Facts : Calories 803, Fat 32.5, SaturatedFat 11.4, Cholesterol 89.2, Sodium 497.9, Carbohydrate 85.5, Fiber 7.6, Sugar 8.4, Protein 44.4

BEEF RAGOUT



Beef ragout image

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 3h55m

Yield Serves 6-8

Number Of Ingredients 13

1.2kg beef shin, cut into chunks
4-5 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
4 celery sticks, finely chopped
4 garlic cloves, sliced
3 tbsp tomato purée
400ml red wine
2 rosemary sprigs
2 bay leaves
2 x 400g cans chopped tomatoes
500ml beef stock
parmesan, grated, and pappardelle (see 'Goes well with', below), to serve

Steps:

  • Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
  • Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
  • When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium

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From chewtown.com


PAPPARDELLE WITH BEEF RAGU - SPICYFIG A GREAT SLOW COOKED MEAT …
2020-03-18 Add the beef back to the pot and return the sauce to a simmer. Lower the heat to low. Cover the pot with a lid and allow the beef to slowly, slowly braise for 2 hours. When the beef is fork tender remove it from the pot. Using a fork shred the beef and add it back to the pot. Heat a large pot of salted water to a boil.
From spicyfig.com


PAPPARDELLE WITH BEEF SHORT RIB RAGù - Q.B. CUCINA
2022-04-06 Preheat oven to 350℉ (175℃). Pat short ribs dry with a paper towel. Season all sides with kosher salt. 2. In a large dutch oven or pot, add the short ribs and cook on medium heat. Brown on all sides, about 2-3 minutes per side. Once browned, remove short ribs and set aside, reserving the beef fat in the pot. 3.
From qbcucina.com


SLOW-COOKED BEEF RAGU WITH PAPPARDELLE | BUDGET-FRIENDLY RECIPES …
¼ cup (60 ml) olive oil; 1.5 kg braising steak (beef shin or cheek is especially delicious), cut into large pieces; 1½ tbsp plain flour; 1 large onion, finely chopped; 1 carrot, finely chopped ...
From sbs.com.au


EASY CROCKPOT SHREDDED BEEF RAGU WITH PAPPARDELLE
2020-07-01 Cook your Beef Ragu and Pasta. In the morning, set your slow cooker to 6 or 8 hours, depending on your schedule. When the beef is fall apart tender, scoop all of the cubes out of the sauce and shred them. Leave your Slow Cooker on the warm setting. Once shredded, add it back to the sauce in the slow cooker.
From talkingmeals.com


SLOW COOKED BEEF RAGU WITH PAPPARDELLE - THE SEASONED SKILLET
How to Make Slow Cooked Beef Ragu with Pappardelle. Step 1: Brown Beef – pat dry beef and generously sprinkle with salt and pepper. In a large Dutch oven or heavy bottom pot, heat 2 tbsp olive oil over high heat. Add beef and sear each side until very browned, then remove from heat and transfer to a plate; work in batches if needed.
From seasonedskilletblog.com


SLOW COOKER BEEF RAGU WITH PAPPARDELLE - FIFTEEN SPATULAS
2018-11-13 Cut the flank steak in half or in quarters so the strands of beef are shorter. Place the flank steak in the crock of your slow cooker, along with the marinara, carrots, rosemary, and garlic. Cook on low for 8 hours, until the flank steak shreds easily. Shred all the beef, then toss with the fresh pasta.
From fifteenspatulas.com


INSTANT POT BEEF RAGù WITH PAPPARDELLE RECIPE - FOOD & WINE
Ingredient Checklist. 2 tablespoons olive oil ; 1 (1 1/2-pound) boneless chuck roast, trimmed and cut into 2-inch pieces ; 1 teaspoon kosher salt, divided, plus more to taste
From foodandwine.com


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