Shredded Beef Ragu with Pappardelle
Make a delicious dinner with this recipe for Shredded Beef Ragu with Pappardelle. Perfect for cold weather, a great comfort food dish!
Equipment
- Le Creuset Dutch Oven
- Lodge Dutch Oven
- Cuisinart Dutch Oven
- Wooden Spoon
Ingredients
- 1 Tbsp Olive Oil
- 8 Cloves Garlic Smashed
- 1 ½ Pounds Flank Steak
- Salt
- Pepper
- 28 Oz Crushed Tomatoes
- 1 Cup Beef Broth
- 1 Carrot Chopped
- 2 Bay Leaves
- 3 Sprigs Thyme
- 1 Tbsp Sugar
- 1 Pound Pappardelle Cooked per package instructions
Instructions
- Preheat oven to 350
- Season meat with salt and pepper on all sides. Heat up oil in a large dutch oven on medium-high heat. Add garlic to the dutch oven and cook until browned. Add meat and brown on all sides.
- Add tomatoes, beef broth, carrot, bay leaves, thyme, and sugar. Stir until combined
- Cook for 2-3 hours or until meat is very tender. Shred meat with two forks until it has the proper consistency desired. Adjust seasoning with salt and pepper to taste.
- Cook pappardelle according to package instructions and combine with beef ragu. Enjoy!
Notes
Like this recipe? It first appeared on my other site, The Brooklyn Cook
Nutrition
Calories: 795kcalCarbohydrates: 102gProtein: 57gFat: 18gSaturated Fat: 6gTrans Fat: 1gCholesterol: 197mgSodium: 611mgPotassium: 1548mgFiber: 8gSugar: 15gVitamin A: 3084IUVitamin C: 22mgCalcium: 166mgIron: 8mg
Tried this recipe?Let us know how it was!