Shredded Beef Pappardelle in Creamy Tomato Marinara
Indulge in the rich, savory flavors of Shredded Beef Pappardelle in Creamy Tomato Marinara, a truly decadent pasta dish perfect for any special occasion or a comforting weeknight dinner. Tender, slow-cooked beef chuck roast is braised for hours in a robust tomato marinara sauce infused with garlic, onions, and a touch of crushed red pepper for warmth. The sauce is made luxuriously creamy with a splash of heavy cream and complemented by fresh basil for a burst of brightness. Tossed with wide, ribbon-like pappardelle pasta, this dish clings to every strand, delivering bold flavors in every bite. Finished with freshly grated Parmesan cheese and a sprinkle of fresh parsley, this hearty yet refined pasta recipe is a crowd-pleaser that’s as satisfying as it is impressive. Perfect for those seeking comforting pasta recipes with a gourmet twist!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 0.75 cup Heavy cream
- 2 tablespoons Fresh basil leaves, chopped
- 12 ounces Pappardelle pasta
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef for 3–4 minutes on each side until deeply browned. Remove the beef and set aside.
Add the diced onion to the pot and sauté for 5–7 minutes until softened. Add the minced garlic, dried oregano, and crushed red pepper flakes, cooking for an additional 1–2 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, and beef broth. Return the seared beef to the pot, making sure it’s submerged in the sauce.
Cover the pot with a lid and reduce the heat to low. Simmer for 3-4 hours, or until the beef is tender and easily shredded with a fork.
Remove the cooked beef from the pot and shred using two forks. Return the shredded beef to the sauce.
Stir in the heavy cream and chopped fresh basil. Simmer the sauce gently for an additional 10 minutes to allow the flavors to meld.
Meanwhile, cook the pappardelle pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Toss the cooked pappardelle in the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
Serve the shredded beef pappardelle topped with grated Parmesan cheese and an optional sprinkle of fresh parsley.
Nutrition Facts
Calories |
4870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.9 g | 373% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 5576 mg | 242% | |
| Total Carbohydrate | 328.3 g | 119% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 50.3 g | ||
| Protein | 240.6 g | 481% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 910 mg | 70% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 6400 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
