Sneaking vegetables into meals is one of my specialties.
Really. I mean, my kids are pretty good at trying at least a bite of anything. but getting them to eat large quantities of anything other than green beans or corn can prove to be difficult sometimes.
In this beef ragu sauce, I snuck in some carrots and the kids saw them and didn’t even care because the sauce was so dang good. I mean, any marinara type sauce that has brisket in it can’t be bad, right?
I love me some one pot meals! Any meal that lets me use as little dishes as possible is right up my alley! Now, this recipe technically uses two pots, but that’s close enough for me since the second pot is just for cooking the pappardelle pasta. Of course, you can use whatever pasta you like, but pappardelle is my favorite because it’s a wide, flat noodle that soaks up lots of sauce. Here’s a tasty recipe for you to try this winter.
What is a Ragu?
A ragu is a sauce typically made with ground meat, onions, tomato puree, and red wine that is served with pasta.
What is the Difference between a Ragu and a Marinara?
Marinara, ragu, spaghetti sauce, red sauce, gravy; no matter how you cook it, they are all forms of tomato sauce. A basic ingredient list for tomato sauce is composed of tomatoes, basil, garlic, olive oil and oregano. Marinara is usually without meat, and tends to be on the smooth side, without big chunks of tomatoes. Ragu, typically has a ground meat component to it.
How Long Should a Ragu cook?
At least 3 hours. The longer it cooks, the more the flavors are enhanced.
What Type of Cheese Tastes Best on Pasta?
Parmigiano Reggiano and Pecorino Romano are the best when it comes to tomato based Italian sauces. They’re both a little salty and enhance the acidity in the sauce.
Beef Ragu with Pappardelle Pasta
Ingredients
- 2 Tablespoons olive oil
- 2 medium carrots sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 5 slices of bacon cut into 1 inch pieces
- 2 lbs beef brisket cubed
- 3 Tablespoons tomato paste
- 2 28 oz cans whole peeled tomatoes
- 1 cup dry red wine I used merlot
- 1 cup water
- 2 bay leaves
- 2 teaspoons dried sage
- 1 lb pappardelle pasta
- 1/4 lb Pecorino cheese
Instructions
Stove Top Instructions
- In a large, cast iron pan (or sauce pan), heat the olive oil over medium heat. Once the oil is aromatic, add the carrots and onion. Cook until softened (about 10 minutes). Add the garlic and cook for about 3 minutes.
- Increase the heat to medium high and add the bacon. Fry for about 4 minutes and then add the brisket. Cook until the brisket is browned.
- Add in the tomato paste, tomatoes, wine, water, bay leaves, and sage. Stir to combine. Let mixture reach a low boil, then reduce the heat to low and simmer for about 3 hours (meat should be tender and sauce should be thick). If the sauce seems to thick or the meat isn't tender enough, add about 1/2 cup water and continue cooking until ready.
- When the ragu is almost done cooking, cook the pasta according to package instructions in another pot. Drain the pasta, top it with the ragu and sprinkle the pecorino cheese on top. Bon Appetit!
Slow Cooker Instructions
- Put everything except the pasta and cheese in the slow cooker. Cook on low 6-8 hours or until tender.
- Cook the pasta according to package instructions in another pot. Drain the pasta, top it with the ragu and sprinkle the pecorino cheese on top.
More Italian Inspired Recipes You’ll Love
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