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Red Wine Beef Sauce with Ohio City Pasta Pappardelle

Recipes

Red Wine Braised Beef with Fresh Ohio City Pasta Pappardelle

Ingredients

Serves: 4

  • 1 lb fresh Ohio City Pasta pappardelle
  • 1 ½ lbs Certified Angus Beef, chuck roast or stew meat, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 tbsp tomato paste
  • 1 ½ cups red wine (e.g., Cabernet Sauvignon or Merlot)
  • 1 cup beef broth
  • 1 bay leaf
  • 1 tsp fresh thyme (or ½ tsp dried)
  • Salt and pepper, to taste
  • Freshly grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

 

1. Sear the Beef: Season beef cubes with salt and pepper. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

2. Sauté Vegetables: In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and tomato paste, cooking for 1 minute until fragrant.

3. Deglaze with Red Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes until slightly reduced.

4. Simmer the Beef: Return the beef to the pot. Add beef broth, bay leaf, thyme, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 1 ½ to 2 hours, or until the beef is tender and the sauce has thickened.

5. Cook the Pappardelle: Bring a large pot of salted water to a boil. Cook fresh pappardelle for 3-4 minutes or until al dente. Drain and reserve ½ cup of the pasta water.

6. Combine: Add the drained pappardelle to the beef sauce, tossing gently to coat. If the sauce is too thick, stir in a little reserved pasta water.

7. Serve: Plate the pasta and beef, and top with freshly grated Parmesan and chopped parsley.

Enjoy this rich, comforting dish with a glass of red wine!