Sunday dinner: Hearty pasta with beef ragu
Good things come to those who wait (but not that long). That's the case with this Sunday dinner recipe for a delightful Italian-style pasta sauce.
If you've spent time in an Italian household, particularly on a Sunday, you've likely enjoyed a meal of pasta with beef ragu. This Sunday dinner recipe will transform your mealtime into a traditional Italian specialty.
This is a simple dish, but the flavors combine during cooking to transform into an amazing taste. This dish is best served with a long, flat pasta like pappardelle or fettuccine. The sauce might be a little thinner than what you're used to, but it's just enough to perfectly coat the pasta. Don't forget a glass of red wine and crusty bread to soak up any extra sauce.
This recipe is easy to make but takes a little time to cook. This is a case of "good things come to those who wait," but not that long.
Hearty pasta with beef ragu recipe
- 2-1/2 tablespoons olive oil
- 5 ounces sliced mushrooms
- 1 pound chuck steak, fat trimmed, cut into cubes
- 1/3 cup white onion, diced
- 2 garlic cloves, minced
- 1 (14.5 ounce) can crushed tomatoes with juice
- 2 tablespoons tomato paste
- 1 cup red wine
- 1/2 teaspoon crushed red pepper, divided
- 2 teaspoons dried oregano
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/2 pound long, flat pasta like pappardelle or fettuccine
- Grated Parmesan cheese as garnish
- Season the beef cubes with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper. Set aside.
- To a Dutch oven over medium heat, add 2 tablespoons of the olive oil. When hot, add the beef, and cook to brown it, approximately 2 to 3 minutes. You may want to do this in 2 batches so the pan is not crowded.
- Remove the beef, and set it aside.
- Add a 1/2 tablespoon of olive oil to the pan. When the oil has heated, add the onion, salt, pepper and 1/4 teaspoon of crushed red pepper. Cook for about 2 minutes, stirring occasionally.
- Add the mushrooms to the pan, and cook for a minute or so along with the oregano.
- Add the wine, and cook for about 1 minute. Add 3/4 cup of water to the pan. Reduce the heat to medium-low, and cook the mixture uncovered for about 10 minutes or until the mushrooms soften.
- Add the tomato paste to the mixture along with the tomatoes and their liquid and the remaining red pepper flakes. Mix, and add the beef to the pan.
- Reduce the heat to low. Cover, and cook for 30 to 40 minutes.
- When the sauce has about 10 minutes of cooking time left, cook the pasta according to the package directions. Drain and set it aside.
- Toss the pasta into the pan with the sauce. Stir to coat, and serve with grated Parmesan cheese as garnish.
Simmer this sauce for a traditional dish.