Beef Ragu with Pappardelle
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-braised beef chuck roast in a rich, deep tomato sauce with red wine, herbs, and cream, served over pappardelle. A comforting Italian-American classic for family dinners.
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Nutrition & ingredients
Ingredients
serves 10- 2-3 pounds beef chuck roast
- 3 teaspoons kosher salt (or more to taste)
- 3 teaspoons freshly ground black pepper (or more to taste)
- 3 Tablespoons olive oil
- 3-4 carrots (peeled and diced (about 1 cup))
- 1 large yellow onion (chopped)
- 4 celery stalks (diced)
- 6-8 garlic cloves (minced)
- 6 ounces tomato paste
- 1 cup red wine (or beef broth)
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 (15-ounce) can crushed tomatoes
- 2 ½ cups beef broth
- 24 ounces pappardelle
- ¾ cup heavy cream
- ½ cup freshly grated parmesan (+ extra for serving)
- ½ bunch fresh parsley (chopped)
At a glance
PER SERVING · TIME 220M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 3h
- Sodium
- 1061mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 945mg
- Calcium
- 143mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1061MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.