why make this recipe
Beef Ragu with Homemade Pasta is a comforting and delicious dish that warms the heart and delights the taste buds. It combines tender chunks of beef in a rich tomato sauce with freshly made pasta, creating a perfect pairing that is satisfying and fulfilling. The long cooking time allows the flavors to develop and meld beautifully, while making the pasta from scratch adds an extra special touch. Whether for a family meal or a gathering with friends, this recipe is sure to impress and satisfy.
how to make Beef Ragu with Homemade Pasta
Ingredients:
- 1.5 to 2 lbs beef chuck roast, cut into cubes
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 2 medium carrots, finely chopped
- 2 cups crushed San Marzano tomatoes (canned preferred)
- 1 cup dry red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups all-purpose flour (or gluten-free flour alternative)
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Freshly grated Parmesan cheese, as needed
- Fresh basil leaves or chopped parsley, for garnish
- Extra virgin olive oil, for drizzling (optional)
Directions:
- In a large bowl, combine the flour, salt, eggs, and olive oil. Mix and knead by hand for 8 to 10 minutes until the dough is smooth and elastic. Cover and let rest for at least 30 minutes to develop gluten for tender but firm pasta.
- Finely chop the onion, garlic, and carrots. Heat olive oil in a large pan over medium heat and sauté the vegetables until softened and fragrant, about 5-7 minutes. This creates a flavorful base for the sauce.
- Cube the beef chuck roast and increase the heat. Add the beef cubes to the pan and sear on all sides until evenly browned and caramelized. This will deepen the flavor of the ragu.
- Pour in the red wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Add crushed tomatoes, rosemary, thyme, bay leaves, and return the beef to the pot. Season with salt and pepper. Reduce to low heat and let simmer gently for 2 to 3 hours, until the beef is fall-apart tender and the flavors meld beautifully.
- After resting, roll out the dough thinly using a pasta machine or rolling pin. Cut into your preferred shapes such as fettuccine or tagliatelle. Set aside on a lightly floured surface or hang to dry briefly before cooking.
- Bring a large pot of salted water to a boil. Cook the fresh pasta for 2 to 3 minutes or until al dente. Drain and immediately toss the pasta with several spoonfuls of the hot beef ragu sauce to coat each strand evenly.
how to serve Beef Ragu with Homemade Pasta
Serve the beef ragu over the freshly cooked pasta, and sprinkle with freshly grated Parmesan cheese. For added flavor, garnish with fresh basil leaves or chopped parsley. A drizzle of extra virgin olive oil on top can elevate the dish even further. Enjoy with a slice of crusty bread to soak up any leftover sauce.
how to store Beef Ragu with Homemade Pasta
You can store any leftover beef ragu in an airtight container in the refrigerator for up to 3-4 days. The pasta can also be stored in the fridge for up to 2 days. Reheat both the sauce and pasta together on the stove, adding a splash of water if necessary to loosen up the sauce.
tips to make Beef Ragu with Homemade Pasta
- Use high-quality beef for the best flavor and tenderness.
- Allow the ragu to simmer for a longer time for even richer flavors.
- When making pasta, ensure your dough is well-kneaded for smooth, elastic results.
- Experiment with different herbs like oregano or parsley for variety in flavor.
variation
If you want to switch things up, you can use different cuts of meat such as pork shoulder or lamb for a different taste. You can also add vegetables like mushrooms or bell peppers to the ragu for extra nutrition.
FAQs
Can I use store-bought pasta instead of homemade?
Yes, you can use store-bought pasta if you want to save time. Just make sure to cook it according to package instructions.
How do I know when the beef is tender?
The beef will be tender when it can easily be pulled apart with a fork after simmering for 2 to 3 hours.
Can I freeze the beef ragu?
Yes, you can freeze the beef ragu for up to 3 months. Thaw in the refrigerator before reheating.