Ragù di Chianina with Homemade Pappardelle

Ingredients

• 500g (1.1 lb) Chianina beef, diced 500g (1.1 lb) Chianina beef, diced
• 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 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• For the homemade pappardelle: For the homemade pappardelle:
• 300g (2 ½ cups) all-purpose flour 300g (2 ½ cups) all-purpose flour
• 3 large eggs 3 large eggs
• 1 tablespoon olive oil 1 tablespoon olive oil
• Pinch of salt Pinch of salt

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugars: 6g)
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced Chianina beef and brown it on all sides. Remove the beef from the pot and set it 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.
   Stir in the tomato paste and cook for a minute to enhance its flavor.
4. 4.
   Return the browned beef to the pot and add the crushed tomatoes, red wine, beef broth, bay leaves, dried thyme, salt, and pepper. Stir well to combine.
5. 5.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the ragù simmer for at least 2 hours, stirring occasionally.
6. 6.
   While the ragù is simmering, prepare the homemade pappardelle. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the wet ingredients 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 dough using a pasta machine or a rolling pin until it is about 2-3mm thick. Cut the dough into wide strips to create the pappardelle noodles.
9. 9.
   Bring a large pot of salted water to a boil. Cook the pappardelle for 2-3 minutes until al dente. Drain the pasta.
10. 10.
    Serve the homemade pappardelle with a generous ladle of the Chianina beef ragù on top. Garnish with freshly grated Parmesan cheese, if desired.

Treat your ingredients with care...

• Chianina beef — For the best results, choose well-marbled cuts of Chianina beef, such as chuck or brisket, as they will become tender and flavorful during the slow cooking process.
• Homemade pappardelle — Be sure to roll out the pasta dough thin enough to achieve the desired texture. If you don't have a pasta machine, a rolling pin works just fine.

Tips & Tricks

• To enhance the flavor of the ragù, you can add a splash of balsamic vinegar or a sprinkle of grated nutmeg during the cooking process.
• If you prefer a thicker sauce, you can simmer the ragù uncovered for the last 30 minutes to allow some of the liquid to evaporate.
• Leftover ragù can be stored in the refrigerator for up to 3 days or frozen for future use.

Serving advice

Serve the Ragù di Chianina with Homemade Pappardelle as a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.

Presentation advice

Plate the dish by twirling a nest of pappardelle on each plate and spooning the ragù over the pasta. Garnish with a sprig of fresh basil or parsley for a pop of color.