Beef Ragù Pappardelle with Revoo Olive Oil and Messino Balsamic
A slow-cooked beef ragù with tender shreds of meat, aromatic herbs, and a rich tomato base—finished with a splash of Messino balsamic for a beautifully rounded depth of flavour.
Ingredients:
2 tbsp Revoo extra virgin olive oil
1 small onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
500g (1 lb) beef chuck or stewing beef, cut into small chunks
1/2 cup dry red wine
1 tbsp Messino Red Balsamic Vinegar
1 can (400g) crushed tomatoes
1 tbsp tomato paste
1 bay leaf
1 tsp dried oregano
Salt and black pepper, to taste
Pinch of chili flakes (optional)
250g pappardelle pasta
Grated Parmesan or kefalotyri cheese, to serve
Fresh parsley or basil, for garnish
Instructions:
Sear the beef
Heat Revoo olive oil in a heavy-bottomed pot over medium-high heat. Season beef with salt and pepper. Sear in batches until browned on all sides. Remove and set aside.
Build the sauce
In the same pot, lower heat to medium. Add onion, carrot, and celery. Sauté for 6–8 minutes until softened. Stir in garlic, tomato paste, and chili flakes. Cook for 1–2 minutes.
Deglaze and simmer
Return the beef to the pot. Pour in red wine and let it simmer for 2–3 minutes to reduce slightly. Add crushed tomatoes, bay leaf, oregano, and Messino red balsamic. Stir well and bring to a gentle simmer.
Slow cook
Reduce heat to low, cover, and simmer for 2–2.5 hours, or until beef is tender and shreddable. Stir occasionally and add a splash of water if sauce thickens too much. Shred the beef gently with two forks in the pot.
Cook the pasta
In a large pot of salted water, cook pappardelle until al dente. Drain and toss with the beef ragù.
Serve
Plate the pasta and spoon extra sauce over the top. Finish with grated cheese and fresh herbs.
Serving suggestions
Serve with crusty bread or a crisp green salad dressed with Messino balsamic and Revoo olive oil. Leftovers taste even better the next day.