Dinner and Lunch · Italian
Beef ragu with pappardelle
Slow-braised shredded beef in a rich tomato sauce over wide pappardelle.
- Serves
- 4
- Prep
- 15 min
- Cook
- 1 h 30 min
- Total
- 1 h 45 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
Ingredients
For 4 servings- 600 g beef chuck, cubed
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 garlic cloves, crushed
- 700 g canned crushed tomatoes
- 120 ml red wine
- 1 bay leaf
- 240 g pappardelle pasta, dried
- 30 g parmesan cheese, grated
- 1/2 tsp salt
Method
Heat the olive oil in a large pot and brown the beef in batches, then set aside.
Add the onion and carrot, and cook until soft.
Stir in the garlic, crushed tomatoes, red wine and bay leaf, and return the beef to the pot.
Cover and simmer on low for 75 minutes, until the beef shreds easily.
Shred the beef with two forks directly in the sauce and season with salt.
Cook the pappardelle in salted boiling water, drain, and toss with the ragu. Top with parmesan.