Ragù all'Abruzzese with Homemade Pappardelle

Ingredients

• 500g (1.1 lb) beef chuck, cut into small cubes 500g (1.1 lb) beef chuck, cut into small cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• For the homemade pappardelle pasta: For the homemade pappardelle pasta:
• 300g (10.5 oz) all-purpose flour 300g (10.5 oz) all-purpose flour
• 3 large eggs 3 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 35g (5g sugars)
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and lightly golden.
3. 3.
   Pour in the red wine and let it simmer for a few minutes to cook off the alcohol.
4. 4.
   Add the beef broth, tomato paste, crushed tomatoes, bay leaves, dried oregano, dried thyme, salt, and pepper. Stir well to combine.
5. 5.
   Return the browned beef to the pot and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
6. 6.
   While the ragù is simmering, prepare the homemade pappardelle pasta. In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms.
7. 7.
   Transfer the dough to a floured surface and knead it for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
8. 8.
   Roll out the pasta dough using a pasta machine or a rolling pin until it is thin but not transparent. Cut the dough into wide strips to create pappardelle noodles.
9. 9.
   Bring a large pot of salted water to a boil. Cook the pappardelle noodles for 2-3 minutes until al dente. Drain the pasta.
10. 10.
    Serve the ragù over the cooked pappardelle pasta and garnish with freshly grated Parmesan cheese, if desired.

Treat your ingredients with care...

• Beef chuck — For a more tender result, choose well-marbled beef chuck and cut it into small cubes.
• Red wine — Use a dry red wine, such as Chianti or Merlot, to enhance the flavors of the ragù.
• Homemade pappardelle pasta — If you don't have a pasta machine, you can roll out the dough with a rolling pin. Dust the dough and surface with flour to prevent sticking.

Tips & Tricks

• For an extra depth of flavor, add a splash of balsamic vinegar to the ragù during the simmering process.
• If you prefer a smoother sauce, you can blend the ragù using an immersion blender before serving.
• Leftover ragù can be stored in the refrigerator for up to 3 days or frozen for future use.
• To save time, you can use store-bought pappardelle pasta instead of making it from scratch.
• Serve the ragù with a sprinkle of fresh basil or parsley for a burst of freshness.

Serving advice

Serve the Ragù all'Abruzzese with Homemade Pappardelle in deep pasta bowls or wide plates to capture the sauce. Top it with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil for added richness.

Presentation advice

Garnish the dish with a sprig of fresh thyme or oregano to add a touch of greenery. Serve it alongside a slice of crusty Italian bread to mop up the delicious sauce.