Smoky BBQ Beef Ragu with Pappardelle
Rich, slow-cooked beef ragu with smoky BBQ flavors over fresh pappardelle. Hearty comfort food perfect for weekend cooking.
Ingredients
- 400g pappardelle pasta
- 1kg beef chuck roast
- 2 tbsp BBQ rub seasoning
- 1 large onion diced
- 3 carrots diced
- 3 celery stalks diced
- 4 cloves garlic minced
- 400g canned tomatoes
- 250ml red wine
- 500ml beef stock
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp smoked paprika
- 3 tbsp olive oil
- Fresh rosemary sprigs
- Parmesan cheese for serving
Instructions
Season beef chuck with BBQ rub and let sit 30 minutes
Preheat grill to medium-low for indirect cooking
Sear beef on grill for 15 minutes, turning to brown all sides
Move beef to indirect heat, add rosemary, and cook 1.5 hours until tender
Remove beef and shred with forks, reserve any juices
Heat olive oil in large pot, sauté onion, carrots, and celery until soft
Add garlic, tomato paste, and smoked paprika, cook 2 minutes
Add wine and reduce by half, then add tomatoes, stock, and bay leaves
Add shredded beef and any juices, simmer 30 minutes until thick
Cook pappardelle until al dente, reserve pasta water
Toss pasta with ragu, adding pasta water if needed
Serve with grated Parmesan and fresh herbs
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