The first time the scent of tender steak simmering in a rich sauce wafted through my kitchen, I knew I had stumbled onto something special. Imagine this: the captivating aroma of garlicky goodness combined with the comforting embrace of tomatoes and a hint of smoked paprika, all melding together to create a dish that warms both body and soul. This Braised Steak Ragu with Pappardelle is just that—an elegant yet straightforward recipe that elevates any pasta night into a hearty feast fit for family gatherings or cozy evenings in.
What truly excites me about this dish is its versatility. It easily adapts to fit gluten-free or dairy-free diets, ensuring that everyone at your table can dig in without worry. Plus, this recipe is all about layers of flavor and melt-in-your-mouth textures that will leave your taste buds dancing. So grab your apron and let’s dive into a culinary adventure that promises to transform your weeknight routines into something extraordinary!
Why is Braised Steak Ragu with Pappardelle irresistible?
Comforting warmth radiates from every spoonful, making it perfect for chilly nights. Versatile options for gluten-free and dairy-free diets mean everyone can enjoy this meal. Flavor-packed with marinated beef steeped in a rich sauce, it tantalizes the taste buds. Easy to prepare, it simplifies busy weeknights while still impressing guests. Crowning the dish with Parmesan or nutritional yeast adds the final touch of indulgence—each bite is truly a celebration of home-cooked goodness!
Braised Steak Ragu with Pappardelle Ingredients
• Prepare to indulge in the heartiness of Braised Steak Ragu with Pappardelle with these essential ingredients!
For the Steak
- Bone-in Ribeye, T-bone, or Porterhouse Steaks – Chosen for their rich flavor, these cuts yield tender, succulent results.
- Garlic Powder – Infuses robust flavor; swap for fresh garlic for a brighter taste.
- Pink Himalayan Salt – Enhances overall seasoning; regular sea salt serves just as well.
- Black Pepper – Adds warmth and depth, boosting the dish’s flavor profile.
- Onion Powder – Elevates the savory base; fresh onions can be a great alternative.
For the Ragu Sauce
- Smoked Paprika – Infuses a delicious smoky taste; sweet paprika is an easy swap if you prefer.
- Dried Parsley – Provides earthiness; fresh parsley shines bright if you have it on hand.
- A1 Steak Sauce – Delivers a delightful umami flavor; Worcestershire sauce is a suitable substitute.
- Dry Red Wine (optional) – Adds depth; replace it with stock if you’re avoiding alcohol.
- Unsalted Butter & Extra Virgin Olive Oil – Used for sautéing; the duo adds rich layers of flavor.
- Medium Carrots – Offer natural sweetness and texture in the sauce.
- Garlic Cloves – Freshly minced for a strong aroma; feel free to adjust quantity for taste.
- Premium BBQ Sauce – Brings a sweet and tangy flavor to the mix; homemade works best!
- Beef Stock (low-sodium) – Essential for creating a rich braising liquid; vegetable stock is a viable substitute.
- Herb Roasted Tomatoes – Adds a burst of flavor; crushed or fresh tomatoes can be used too.
For Serving
- Pappardelle Pasta – This robust pasta shape holds sauce beautifully; swap with any long pasta as needed.
- Freshly-grated Parmesan Cheese – A classic topping; nutritional yeast can be a dairy-free alternative for extra flavor.
Gather these ingredients, and you’re all set to create a comforting and delicious Braised Steak Ragu with Pappardelle that will surely bring joy to your table!
How to Make Braised Steak Ragu with Pappardelle
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Marinate the Steak:
Begin by combining all marinade ingredients with the steaks in a ziplock bag. Refrigerate for at least 8 hours—overnight is best for maximum flavor infusion. -
Sear the Steak:
In a cast iron skillet, melt butter over medium heat. Sauté minced garlic until fragrant, then add the marinated steaks. Sear each side for about 4-5 minutes until beautifully browned. -
Prepare Sauce:
Preheat your oven to 375°F (190°C). In a mixing bowl, combine BBQ sauce, optional dry red wine, beef stock, pink Himalayan salt, and black pepper until well blended. -
Braise:
In a heavy-bottomed Dutch oven, place the seared steaks along with chopped carrots, herb-roasted tomatoes, and the prepared sauce. Cover and cook in the oven for 2.5 to 3 hours, stirring occasionally for even flavor distribution. -
Cook Pasta:
While the ragu braises, prepare your Pappardelle pasta according to package directions until al dente. Drain and set aside, keeping it warm. -
Serve:
Once the steak is tender and can be easily shredded, remove from sauce and gently pull it apart. Serve the shredded ragu over the Pappardelle and garnish generously with freshly grated Parmesan cheese.
Optional: Enhance the meal with a sprinkle of fresh parsley for a vibrant touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Braised Steak Ragu with Pappardelle are perfect for busy home cooks looking to streamline mealtime! You can marinate the steak up to 24 hours in advance, keeping it in the fridge to develop rich flavors. Additionally, the ragu sauce can be prepared and stored in the refrigerator for up to 3 days. To maintain quality, ensure the sauce is covered tightly to avoid absorbing other odors. When you’re ready to finish the dish, simply reheat the sauce gently on the stove and sear the marinated steak as instructed. Cook your Pappardelle just before serving, and you’ll enjoy a delicious meal without the last-minute rush!
Braised Steak Ragu with Pappardelle Variations
Feel free to customize this dish to fit your taste and dietary needs, making it a personal delight!
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Gluten-Free Pasta: Swap Pappardelle for gluten-free alternatives such as brown rice or chickpea pasta for a safe, satisfying option.
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Dairy-Free: Omit the Parmesan and use nutritional yeast, adding a similar cheesy flavor without the dairy.
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Smoked Paprika Twist: For a spicier kick, incorporate a pinch of cayenne pepper alongside the smoked paprika for added warmth.
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Mixed Vegetables: Toss in seasonal vegetables like bell peppers or zucchini for added texture and nutrients in the ragu.
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Mushroom Boost: Replace half the meat with finely chopped mushrooms for a heartier, umami-packed sauce.
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Balsamic Vinegar Splash: A splash of balsamic vinegar added to the sauce can brighten the flavors and add a lovely tang.
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Red Wine Swap: Instead of red wine, use grape juice for a non-alcoholic depth of flavor, suitable for family gatherings.
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Slicing Technique: Experiment with different cutting techniques for the steak—try cutting it into cubes for a chunky texture that holds the sauce beautifully.
How to Store and Freeze Braised Steak Ragu with Pappardelle
Fridge: Store leftover Braised Steak Ragu in an airtight container for up to 4 days. Ensure it cools completely before sealing to maintain optimal freshness.
Freezer: For longer storage, freeze the ragu in a freezer-safe container or heavy-duty ziplock bag for up to 6 months. Label with the date for your reference.
Reheating: Thaw in the refrigerator overnight before reheating. Warm it gently on the stove or in the microwave until heated through. Stir occasionally to ensure even warming.
Serving Freshness: Serve the ragu over freshly cooked Pappardelle for a delightful meal. If necessary, cook the pasta freshly before serving to enhance the dish’s overall experience.
What to Serve with Braised Steak Ragu with Pappardelle?
Creating a memorable meal alongside your delicious ragu will leave everyone at the table feeling satisfied and cherished.
- Crusty Garlic Bread: Nothing complements a hearty ragu like the crunch of toasted garlic bread, perfect for mopping up every last drop of sauce.
- Roasted Cauliflower Green Goddess Salad: This vibrant salad brightens up the meal with fresh herbs and creamy dressing, offering a crisp contrast to the rich ragu.
- Creamy Polenta: Velvety polenta serves as a lovely base, soaking up the flavors of the sauce and adding a comforting touch to the dish.
- Grilled Asparagus: The smoky, charred flavor of grilled asparagus adds a delightful crunch and balances the meal with a fresh and earthy element.
- Red Wine: Pairing your ragu with a glass of medium-bodied red wine enhances the rich flavors, making each bite even more enjoyable.
- Chocolate Mousse: For dessert, a light and airy chocolate mousse is a perfect ending, offering a touch of sweetness to round out the meal beautifully.
- Steamed Broccolini: Lightly steamed broccolini provides a vibrant pop of color and a slight bitterness that cuts through the richness of the ragu.
- Caesar Salad: The crisp romaine and tangy dressing in a classic Caesar salad create a refreshing balance to the deep flavors of the Braised Steak Ragu.
Expert Tips for Braised Steak Ragu with Pappardelle
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Marinate Time: Ensure the steak marinates for at least 8 hours for maximum flavor infusion; overnight is ideal for deep seasoning.
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Searing Technique: Don’t overcrowd the skillet when searing; this ensures a nice brown crust on the steak that enhances flavor in the ragu.
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Monitor Sauce: While braising, periodically check the sauce’s consistency. If it thickens too much, add a splash of beef stock to keep it rich.
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Tender Meat: When shredding the steak, it should resemble pulled pork—if it doesn’t, you may need to braise longer for tenderness.
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Pasta Perfection: Cook the Pappardelle until just al dente; it will continue to soften when mixed with the warm ragu, balancing the dish’s texture beautifully.
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Dairy-Free Option: If making a dairy-free version, simply skip the Parmesan or opt for nutritional yeast for a delicious flavor boost without the dairy.
Braised Steak Ragu with Pappardelle Recipe FAQs
What type of steaks can I use for this recipe?
Absolutely! I recommend using bone-in ribeye, T-bone, or porterhouse steaks for a rich, meaty flavor. These cuts are marbled, which ensures tenderness when braised. For a leaner option, consider flank steak or chuck roast, though the texture may differ slightly.
How long can I store leftovers in the fridge?
Very well! You can store leftover Braised Steak Ragu in an airtight container in the fridge for up to 4 days. Make sure to let it cool completely before sealing to maintain its fresh flavors.
Can I freeze Braised Steak Ragu? If so, how?
Absolutely! To freeze the ragu, pour it into a freezer-safe container or a heavy-duty ziplock bag. Make sure to label it with the date for future reference. It can be frozen for up to 6 months. When ready to enjoy, thaw it in the refrigerator overnight, and reheat gently on the stove, stirring occasionally to heat it through.
What if my sauce becomes too thick while braising?
No worries! If you find your sauce thickening too much, simply add a splash of low-sodium beef stock to bring it back to the desired consistency. Stir well, and check the flavor; you might want to adjust the seasoning slightly.
Is this recipe suitable for gluten or dairy allergies?
Absolutely! You can easily make this Braised Steak Ragu with Pappardelle gluten-free by substituting the pasta with gluten-free varieties such as brown rice pasta or quinoa-based noodles. For a dairy-free option, just skip the Parmesan cheese or use nutritional yeast for a cheesy flavor without the dairy!
What should I look for in my steak to ensure it’s fresh?
When selecting your steaks, look for vibrant color—ideally a deep, rich red. The meat should feel firm, and avoid any cuts with dark spots all over, as this may indicate spoilage. If possible, buy from a trusted butcher or a grocery store with high turnover to ensure freshness!
Braised Steak Ragu with Pappardelle for Cozy Nights In
Ingredients
Equipment
Method
- Marinate the Steak: Combine all marinade ingredients with the steaks in a ziplock bag. Refrigerate for at least 8 hours—overnight is best for maximum flavor infusion.
- Sear the Steak: In a cast iron skillet, melt butter over medium heat. Sauté minced garlic until fragrant, then add the marinated steaks. Sear each side for about 4-5 minutes until beautifully browned.
- Prepare Sauce: Preheat your oven to 375°F (190°C). In a mixing bowl, combine BBQ sauce, optional dry red wine, beef stock, pink Himalayan salt, and black pepper until well blended.
- Braise: In a heavy-bottomed Dutch oven, place the seared steaks along with chopped carrots, herb-roasted tomatoes, and the prepared sauce. Cover and cook in the oven for 2.5 to 3 hours, stirring occasionally.
- Cook Pasta: Prepare your Pappardelle pasta according to package directions until al dente. Drain and set aside, keeping it warm.
- Serve: Once the steak is tender and can be easily shredded, remove from sauce and gently pull it apart. Serve the shredded ragu over the Pappardelle and garnish generously with freshly grated Parmesan cheese.