Slow-Braised Beef Ragu with Pappardelle
A rich Sunday-supper sauce: big pieces of beef chuck seared dark, then braised low and slow for three hours in red wine and crushed tomatoes with a soffritto of onion, carrot, celery and garlic, bay and thyme, until they fall apart into tender shreds. Tossed with wide pappardelle ribbons and finished with Parmesan and parsley.
At a glance
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