, nutritional review by Jill Wallentin
in Recipes, Meal Slow-cooked beef ragù with cabbage pappardelle
Ingredients
- 1½ lbs 650 g chuck roast cut into large chunks
- 2 tbsp 2 tbsp olive oil
- 1 (4 oz.) 1 (110 g) yellow onion finely choppedyellow onions finely chopped
- 2 2 garlic clove cloves, mincedgarlic cloves cloves, minced
- 1 (1½ oz.) 1 (40 g) celery stalk finely dicedcelery stalks finely diced
- 1 (2¼ oz.) 1 (60 g) carrot peeled, cut into coinscarrots peeled, cut into coins
- 1¼ cups 300 ml beef broth
- 1 cup 240 ml tomato sauce
- 1 tsp 1 tsp dried oregano
- 1 tsp 1 tsp dried thyme
- 3 3 bay leafbay leaves
- ½ tsp ½ tsp salt or to taste
- ¼ tsp ¼ tsp ground black pepper
- 2 tbsp 2 tbsp chopped fresh fresh parsley
- ¼ cup (2⁄3 oz.) 60 ml (20 g) finely grated shredded Parmesan cheese for serving
- 1 lb 450 g green cabbage
- 1 tbsp 1 tbsp butter
- salt and black pepper, to taste
- 1 tbsp 1 tbsp chopped fresh fresh parsley
Instructions
- Preheat the oven to 325°F (160°C). Pat the beef dry and season with salt and black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, leaving enough space between the pieces so they brown rather than steam. Cook until deeply browned on all sides, then transfer to a plate.
- Add the onion, celery, and carrot to the same pot and cook until softened. Add the garlic and cook until fragrant. Stir in the tomato sauce, oregano, and thyme, then add the beef broth, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot and add the bay leaf. The liquid should come approximately halfway up the meat. Cover and transfer to the oven. Cook for 3–4 hours, or until the beef is very tender and easily pulls apart with a fork.
- Remove and discard the bay leaf. Shred the beef into large, tender pieces with two forks and stir it back into the sauce. If the ragù is too thin, simmer uncovered on the stovetop until the sauce has reduced and thickened. Taste and adjust the seasoning.
- Meanwhile, remove the tough outer leaves and core from the cabbage. Cut the cabbage into wide ribbons resembling pappardelle.
- Melt the butter in a large skillet over medium-high heat. Add the cabbage, working in batches if needed, and cook until tender but still slightly firm. Season with salt and black pepper.
- Divide the cabbage pappardelle among the plates and top with the beef ragù. Garnish with parsley and Parmesan and serve.
Which cut of beef works best?
Choose a well-marbled beef chuck roast for a tender, flavorful ragù. The connective tissue breaks down during the long cooking time, making the beef easy to shred.
Can I use another type of cabbage?
Yes. Green cabbage holds its shape well and works especially well for cabbage pappardelle, while Savoy cabbage gives a slightly softer, more delicate result. Avoid red cabbage, as it will change the color of the dish.
Can I make the ragù ahead of time?
Absolutely. The ragù can be made in advance and reheated gently before serving. Prepare the cabbage pappardelle just before serving for the best texture.
Can I make the beef ragù in a slow cooker?
Yes. Brown the beef and sauté the vegetables as directed for the best flavor, then transfer everything to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours, until the beef is very tender and easily pulls apart with a fork. Shred the beef and stir it back into the sauce. If the sauce is too thin, reduce it uncovered in a saucepan before serving. Prepare the cabbage pappardelle separately as directed.
