Few meals capture the essence of a warm, comforting evening quite like a rich, slow-cooked braised steak ragu. Imagine walking into your home on a chilly night, immediately enveloped by the deep, intoxicating aroma of beef simmered for hours in red wine, tomatoes, and aromatic herbs. This isn’t just a sauce; it’s a culinary hug, a testament to the magic that happens when time and simple ingredients combine.
This luscious ragu, featuring fork-tender pieces of beef swimming in a deep, savory gravy, is perfectly paired with wide, silky ribbons of pappardelle pasta, designed to scoop up every last bit of the rich sauce. This is a classic dish of pure comfort, guaranteed to become a new cold-weather staple in your kitchen.
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The secret lies in the slow, gentle braise, transforming an ordinary cut of beef into an extraordinary melt-in-your-mouth experience. Forget complicated weeknight meals—this recipe is designed for a relaxing weekend or any night you need a little soul-satisfying warmth. Get ready to ditch the quick fixes and embrace the delicious simplicity of this hearty, deeply flavored Italian-American masterpiece.
Savory Braised Steak Ragu with Pappardelle for Cozy Nights
Description
This isn't just a sauce; it's a hug in a bowl, perfect for those chilly, cozy nights. Our Savory Braised Steak Ragù with Pappardelle delivers an incredibly rich, deep, and satisfying flavor profile that takes your weeknight dinner from ordinary to extraordinary.
The magic begins with slowly braised steak—often chuck or short ribs—seared until dark brown, then gently simmered for hours in a complex liquid base.
This base typically features robust red wine, crushed San Marzano tomatoes, beef broth, and a classic Italian soffritto of finely diced carrots, celery, and onion.
As the meat breaks down, it naturally thickens the sauce, infusing it with a mouth-watering concentration of savory flavors. The resulting ragù is wonderfully rustic and fork-tender.
This luxurious sauce is then tossed with broad, springy pappardelle noodles, whose large surface area is ideal for capturing every last drop of the rich, chunky ragù.
A final dusting of fresh Parmesan cheese elevates the dish, making it a true celebration of slow cooking and comfort. It's an effortlessly elegant meal that transforms simple ingredients into culinary poetry.
Instructions
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Preparing and Searing the Steak
Take the beef chunks, dab them dry, and season them liberally with salt and pepper. Heat the olive oil inside a large, heavy-based cooking vessel, like a Dutch oven, over a medium-high flame. Brown the meat in small quantities—avoiding crowding the pan—until a deep, rich crust develops across the surface. This typically requires about 4 to 5 minutes for each group of steak pieces. Lift the browned beef from the pot and reserve it.
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Creating the Soffritto Foundation
Lower the heat setting on the stove to medium. Add the cubed onion, carrots, and celery (the aromatic base) to the remaining oil and drippings. Sauté the vegetables, stirring periodically, until they become tender and the onion is clear and soft—this process usually spans 7 to 8 minutes. Mix in the minced garlic and cook for just sixty seconds more until its aroma is released.
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Deglazing and Uniting Ingredients
Pour in the red wine and use a wooden spatula to release all the savory, caramelized deposits stuck to the bottom of the pot. Bring the wine to a boil and let it bubble until its volume is cut in half (approximately 3 minutes). Return the seared beef to the pot. Incorporate the crushed tomatoes, beef broth, bay leaves, oregano, and red pepper flakes. Mix the contents well. -
Long, Slow Braise
Bring the mixture to a slow, steady simmer, then reduce the heat to its lowest setting, seal the pot with a tight cover, and place it in the preheated 325∘F (160∘C) oven. Allow the ragu to slow-cook for a duration of 2.5 to 3 hours, or until the steak is exceptionally soft and effortlessly separates when pulled with a utensil. -
Finalizing the Meal
Retrieve the pot from the oven. Remove and discard the bay leaves. Tear the ultra-tender steak into pieces directly within the sauce using two forks. Continue to simmer the ragu, uncovered, on the stovetop for 10 to 15 minutes to achieve the desired consistency. Simultaneously, boil the pappardelle following the directions printed on the packaging. Drain the cooked pasta and move it straight into the pot containing the ragu. Toss gently to ensure every strand is fully coated. Serve the dish immediately, finishing it with fresh chopped parsley and a generous blanket of grated Parmesan cheese.
Nutrition Facts
- Amount Per Serving
- Calories 750kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 12g60%
- Cholesterol 120mg40%
- Sodium 700mg30%
- Total Carbohydrate 70g24%
- Dietary Fiber 6g24%
- Sugars 8g
- Protein 40g80%
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Savory Braised Steak Ragù with Pappardelle for Cozy Nights
A rich, slow-cooked steak ragù served over wide pappardelle pasta is the ultimate comfort food for a chilly evening. The depth of flavor comes from hours of gentle simmering, which transforms a humble cut of steak into a tender, succulent sauce.
Tips for the Perfect Ragù
Achieving a restaurant-quality ragù at home relies on careful technique and patience.
- The Searing Foundation: Never skip searing the steak. Whether you're using chuck steak, boneless short ribs, or beef shanks, browning the meat deeply on all sides develops a rich, complex flavor base (known as the Maillard reaction) that will permeate the entire sauce.
- Aromatics are Key: After searing, sweat the chopped vegetables—a mixture of onion, carrot, and celery (the soffritto)—in the same pan drippings. These should be cooked low and slow until very soft, sweet, and translucent, not browned. This step releases their sugars and infuses the oil.
- The Wine Reduction: Deglaze the pan with the wine after the aromatics are soft, scraping up all the caramelized bits from the bottom. This concentrates the flavor and cooks off the harsh alcohol.
- The Simmer: Once the liquids (crushed tomatoes and beef stock) are added, the magic happens. The ragù should be barely bubbling—a very slow, gentle simmer.
- Finishing Touch: Once the meat is tender, remove it, shred it coarsely with two forks, and return it to the sauce. Just before serving, stir in a dollop of butter or a splash of heavy cream to add gloss and richness.
Serving Tricks for Maximum Cozy Factor
Presentation and temperature are crucial for a cozy night dish.
- Marry the Sauce and Pasta: Do not just spoon the ragù over the plain pasta. Return the pasta to the empty pot, add most of the ragù, and toss vigorously for 1-2 minutes over low heat. The starchy water and the ragù will emulsify, allowing the sauce to cling beautifully to the wide, ribbon-like strands of pappardelle.
- The Finishing Grate: The finer the grating, the better it melts into the warm sauce.
- Herb Pop: A final sprinkle of freshly torn basil or flat-leaf parsley adds a necessary bright, fresh counterpoint to the deeply savory sauce.
- Table Setting: Serve the ragù in large, shallow bowls or deep plates. Pair it with a simple side salad dressed with a bright vinaigrette to cut the richness, and a crusty loaf of bread for dipping into the leftover sauce.
Flavor Variations to Explore
While the classic recipe is perfect, a ragù is highly adaptable.
- Smoky Heat: Add a pinch of red pepper flakes to the oil when sautéing the aromatics for subtle heat. For depth, incorporate a teaspoon of smoked paprika along with the tomato paste.
- Umami Boost: Include a couple of tablespoons of tomato paste and cook it until it darkens before adding the wine. Additionally, stir in a teaspoon of Worcestershire sauce or a few drops of fish sauce to the sauce liquids for an intense umami punch.
- Vegetable Inclusion: To add nutrients and texture, stir in diced butternut squash or crimini mushrooms during the last hour of simmering. The squash will soften and slightly dissolve, enriching the sauce.
- Herbal Switch: Experiment with different herbs. Instead of just oregano and bay leaves, try adding a few sprigs of fresh rosemary or thyme to the braising liquid. Remember to remove the woody stems before serving.
Conclusion
Savory Braised Steak Ragù with Pappardelle is the epitome of thoughtful, slow cooking. It transforms simple ingredients into a deeply satisfying, complex dish perfect for a cold night.
By mastering the searing process, allowing sufficient simmering time, and following the proper serving techniques, you’ll create a memorable, comforting meal that is well worth the time invested.
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