If you’re craving a rich, comforting Italian dish that feels like a warm hug on a plate, you absolutely must try this Beef Ragu with Pappardelle Recipe. Tender chunks of slow-simmered beef meld seamlessly into a luscious tomato sauce, perfectly coated by wide, silky ribbons of pappardelle pasta. Every bite sings with deep, savory flavor and a satisfying texture combination that makes this recipe a standout for any occasion, from cozy family dinners to impressing friends at your next gathering.

Beef Ragu with Pappardelle Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this dish is delightfully straightforward, but each one plays a crucial role in building that unforgettable flavor, texture, and aroma we all want. From the hearty beef chuck to the fresh vegetables and herbs, every element contributes something special.

2 tablespoons olive oil: Essential for browning the beef and sautéing the vegetables, bringing richness and depth.
2 lbs beef chuck roast (cut into large chunks): This cut breaks down beautifully over slow cooking, becoming tender and juicy.
Salt and pepper to taste: Simple seasoning to enhance the natural flavors of the beef and sauce.
1 onion (finely chopped): Adds a sweet, aromatic foundation that gently melts into the sauce.
2 carrots (diced): Brings subtle sweetness and texture to balance the acidity.
2 celery stalks (diced): Offers a fresh, slightly peppery note that rounds out the flavor profile.
4 cloves garlic (minced): Infuses the dish with vibrant fragrance and bold depth.
2 tablespoons tomato paste: Concentrates tomato flavor and adds richness for a luscious sauce.
1/2 cup dry red wine (optional): Adds complexity and subtle acidity, but feel free to skip if preferred.
1 (28 oz) can crushed tomatoes: The heart of the sauce that envelops every tender strand of pasta.
1 cup beef broth: Deepens the meaty flavor and helps create the perfect sauce consistency.
2 teaspoons Italian seasoning: A blend of herbs that elevate the taste with authentic Italian vibes.
1 bay leaf: Adds a subtle herbal background that perfectly complements the beef and tomato base.
1 lb pappardelle pasta: Wide, flat noodles that hold onto the ragu for maximum flavor in every forkful.
Grated Parmesan and fresh basil or parsley for serving: Finishing touches that add saltiness and a burst of fresh, green brightness.

How to Make Beef Ragu with Pappardelle Recipe

Step 1: Sear the Beef

Start by seasoning your beef chunks generously with salt and pepper—don’t be shy, this builds flavor from the ground up. Heat the olive oil over medium-high heat in a large Dutch oven or deep pot, then brown the beef until each side has a beautiful golden crust. This caramelization locks in juices and adds incredible depth. Once seared, remove the beef and set it aside.

Step 2: Sauté the Vegetables

In the same pot where all that flavor is just waiting, add your finely chopped onion, diced carrots, and celery. Cook them gently for about 5 to 6 minutes until they soften and begin to sweeten. Then stir in minced garlic and tomato paste, letting the mixture cook for another 1 to 2 minutes to develop rich, concentrated tomato flavors.

Step 3: Deglaze and Build the Sauce

Now pour in the red wine if you’re using it. This step is magic—it loosens all those delicious browned bits stuck to the bottom of the pot and infuses the sauce with a lovely complexity. Let it simmer for 2 to 3 minutes, then add your crushed tomatoes, beef broth, Italian seasoning, and the bay leaf. Stir everything together, preparing the stage for your beef to shine.

Step 4: Slow-Simmer the Beef

Return those browned beef chunks to the pot, cover it up, and reduce the heat to low. Now comes the patience part: let it simmer gently for 2 ½ to 3 hours, stirring occasionally. You’re looking for the beef to become meltingly tender—fork-tender, in fact—so it can easily be shredded into the sauce for ultimate comfort and flavor.

Step 5: Shred and Thicken

Remove the beef from the pot and shred it finely with two forks. Return the shredded beef to the simmering sauce and let it cook uncovered for 15 to 20 minutes if you’d like to thicken the sauce a bit more. This extra simmer lets all those beautiful flavors marry together into a luscious ragu.

Step 6: Cook the Pappardelle

While your sauce finishes, cook the pappardelle pasta in salted boiling water according to the package instructions. Once cooked to al dente, drain the pasta and toss it immediately with the savory beef ragu so every wide noodle is perfectly coated.

How to Serve Beef Ragu with Pappardelle Recipe

Garnishes

A generous sprinkle of freshly grated Parmesan cheese is the crowning glory for this dish, adding nutty saltiness that enhances every bite. Bright, chopped fresh basil or parsley sprinkled on top brings a lovely burst of color and fresh herbaceous flavor that cuts through the richness beautifully.

Side Dishes

This beef ragu and pappardelle combo shines on its own but pairs wonderfully with a simple green salad dressed in a tangy vinaigrette or a basket of crusty Italian bread to soak up every last drop of that irresistible sauce. Roasted or steamed seasonal vegetables make great accompaniments, bringing a balanced freshness to the plate.

Creative Ways to Present

For a stunning presentation, plate the pasta in twirls on warm plates, spoon heaps of ragu over the top, and finish with Parmesan and herbs. You can also serve the ragu family-style in a big serving bowl with pappardelle on the side, allowing everyone to customize their portions. For gatherings, try layering the ragu with pasta in a baking dish topped with mozzarella for a baked pasta twist that’s absolutely divine.

Make Ahead and Storage

Storing Leftovers

Leftover beef ragu actually improves in flavor overnight, so store any extra in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep the tender beef from drying out.

Freezing

This recipe freezes beautifully. Portion the cooled ragu into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat leftover ragu slowly on the stovetop over low heat, stirring occasionally to keep it from sticking. Add a splash of broth or water if needed to loosen the sauce. Reheat pasta separately or toss it with the ragu just before serving for best texture.

FAQs

Can I use other cuts of beef for the ragu?

Absolutely! While chuck roast is ideal for slow cooking due to its marbling and tenderness, brisket or short ribs can also work wonderfully if you have them on hand.

Is the red wine necessary in the recipe?

The red wine adds a lovely depth and complexity, but if you prefer to skip it, simply increase the beef broth slightly and the dish will still be delicious.

What if I can’t find pappardelle pasta?

If pappardelle isn’t available, wide fettuccine or tagliatelle are great substitutes that also carry the hearty sauce beautifully.

How long can I store the beef ragu in the fridge?

Properly stored in an airtight container, your beef ragu will keep fresh and tasty in the refrigerator for up to 3 days.

Can I prepare this recipe in a slow cooker?

Yes! After searing the beef, transfer everything to a slow cooker and cook on low for 7–8 hours for a hands-off, perfectly tender result.

Final Thoughts

Give this Beef Ragu with Pappardelle Recipe a try and you’ll discover why it’s such a beloved classic. The rich sauce, tender beef, and luscious pasta come together in a way that feels like home on a plate. Whether for a weeknight dinner or a special occasion, it’s sure to become a favorite in your recipe rotation.