Beef And Mushroom Ragu With Pappardelle Recipe

Recipe By Slurrp

Beef and Mushroom Ragu with Pappardelle is a hearty and flavorful Italian pasta dish. Tender beef is slow-cooked with aromatic vegetables, mushrooms, and herbs, creating a rich and savory ragu sauce. The pappardelle pasta, with its wide and flat shape, perfectly complements the robust flavors of the ragu. This comforting dish is perfect for a cozy dinner and will leave you satisfied and wanting more.

4.7
26 Rating -
Rate
Non Vegdiet
25minstotal
25m.total
Beef And Mushroom Ragu With Pappardelle
plan
Bookmark

ingredients serve

Ingredients for Beef And Mushroom Ragu With Pappardelle Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Finely Chopped
  • 1/2 Carrots, Finely Chopped
  • 1/2 Celery Stalks, Finely Chopped
  • 0.38 pound Beef Chuck Roast, Cut Into Chunks
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Tomato Paste
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Dried Oregano
  • 1/4 Bay Leaf
  • 1/4 cup Red Wine
  • 1/4 cup Beef Broth
  • 1/4 can Crushed Tomatoes
  • 2 ounce Mushrooms, Sliced
  • As required Salt And Pepper To Taste
  • 3 ounce Pappardelle Pasta
  • as per your need Grated Parmesan Cheese And Fresh Parsley For Garnish

Directions: Beef And Mushroom Ragu With Pappardelle Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
  • STEP 2.Add the beef and cook until browned on all sides. Stir in the garlic, tomato paste, and herbs, and cook for another minute.
  • STEP 3.Pour in the red wine and let it simmer for a few minutes to reduce. Add the beef broth, crushed tomatoes, and mushrooms. Bring to a boil, then reduce heat and let it simmer for 2-3 hours, until the beef is tender.
  • STEP 4.While the ragu is simmering, cook the pappardelle pasta according to package instructions. Drain and set aside.
  • STEP 5.Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir well to combine with the sauce.
  • STEP 6.Serve the beef and mushroom ragu over the cooked pappardelle pasta. Garnish with grated Parmesan cheese and fresh parsley, if desired.
  • STEP 7.Enjoy this delicious and comforting Beef and Mushroom Ragu with Pappardelle!

Cooking Tips

  • For extra flavor, you can add a splash of balsamic vinegar to the ragu sauce.
  • If you prefer a thicker sauce, you can simmer the ragu uncovered for the last 30 minutes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the ragu in a saucepan over low heat, stirring occasionally.
  • Serve the reheated ragu over freshly cooked pappardelle pasta.
Nutrition
value
205
calories per serving
15 g Fat12 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    12g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    12g
  • Fiber
    2g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    19mg
  • Iron
    2mg
  • Vitamin A
    192mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    32mg
  • Manganese
    < 1mg
  • Phosphorus
    123mg
  • Selenium
    8mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp