Description
A hearty Italian pasta dish featuring wide pappardelle noodles tossed with tender, slow-braised beef chunks and fresh herbs for a rustic flavor.
Ingredients
Scale
- 8 ounces pappardelle pasta
- 1 pound beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes.
- Add the chopped onion and garlic to the pot, cooking until softened, about 3 minutes.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
- Stir in the crushed tomatoes, thyme, rosemary, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and braise for 2-3 hours until the beef is tender.
- Cook the pappardelle pasta according to package instructions. Drain and toss with the braised beef mixture.
- Garnish with fresh parsley and serve immediately.
Notes
For a richer flavor, marinate the beef overnight. Pair with a bold red wine.
Nutrition
- Calories: 650
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 55g
- Protein: 45g