Beef & Red Wine Ragu with Pappardelle

Name: Beef & Red Wine Ragu with Pappardelle
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tsp olive oil; 400g beef chuck steak, fat trimmed & diced; salt & pepper, to taste; 1 onion, diced; 2 garlic cloves, finely chopped; 2 dried bay leaves; 40g tomato paste; 125ml red wine (1/2 cup); 2 cups beef stock; 200g dried pappardelle pasta (or gluten-free) (g); 3 sprigs parsley, roughly chopped; 30g parmesan, grated

4 steps

Prep:10minCook:50min

Updated at: Thu, 17 Aug 2023 10:03:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories449 kcal (22%)

Total Fat12.7 g (18%)

Carbs44.5 g (17%)

Sugars5.1 g (6%)

Protein33.2 g (66%)

Sodium599.5 mg (30%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tspolive oil

400gbeef chuck steak

40gtomato paste

125mlred wine

2 cupsbeef stock

200gdried pappardelle pasta

or gluten-free

3 sprigsparsley

roughly chopped

30gparmesan grated

Instructions

Step 1

Heat oil in a medium saucepan over high heat. Season beef with salt and pepper and cook for 5 minutes, turning, until browned all over. Set aside.

Step 2

Add onion to saucepan and cook for 5 minutes until translucent, add garlic and cook for another minute until fragrant. Add bay leaves, tomato paste, red wine and stock and return beef to pan. Bring to a boil, reduce heat and simmer gently, covered for 45 minutes, or until beef is tender.

Step 3

Meanwhile, just before beef is cooked, bring a saucepan of salted water to the boil and cook pasta according to packet instructions, until al dente.

Step 4

Drain pasta and toss with the ragu. Divide into four bowls and serve topped with parsley, parmesan and extra black pepper.