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

Serves 4

Ingredients:

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

Directions:

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.