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Beef Ragu with Pappardelle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 32 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This classic Italian Beef Ragu with Pappardelle is a hearty and comforting dish featuring slow-simmered tender beef chuck in a rich tomato sauce. Perfect for a cozy dinner, the slow-cooked meat is combined with aromatic vegetables, garlic, and herbs, then tossed with wide pappardelle noodles and finished with grated Parmesan and fresh herbs for an authentic, flavorful meal.

Ingredients

Beef Ragu

  • 2 tablespoons olive oil
  • 2 lbs beef chuck roast, cut into large chunks
  • Salt and pepper to taste
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine (optional)
  • 1 (28 oz) can crushed tomatoes
  • 1 cup beef broth
  • 2 teaspoons Italian seasoning
  • 1 bay leaf

Pasta & Serving

  • 1 lb pappardelle pasta
  • Grated Parmesan cheese, for serving
  • Fresh basil or parsley, chopped, for serving

Instructions

  1. Prepare and Sear the Beef: Season the beef chunks generously with salt and pepper. Heat the olive oil in a large Dutch oven or deep heavy pot over medium-high heat. Add the beef pieces and sear them on all sides until they develop a deep brown crust. Remove the beef and set aside.
  2. Sauté the Vegetables: In the same pot, add the chopped onion, diced carrots, and celery. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables soften and the onion becomes translucent. Add the minced garlic and tomato paste, cooking for another 1 to 2 minutes to deepen the flavors.
  3. Deglaze and Simmer: Pour in the dry red wine (if using) and use a wooden spoon to scrape any browned bits off the bottom of the pot. Allow the wine to simmer for 2 to 3 minutes to reduce slightly. Then add the crushed tomatoes, beef broth, Italian seasoning, and bay leaf, stirring to combine.
  4. Slow Cook the Ragu: Return the seared beef chunks to the pot. Cover with a lid, reduce the heat to low, and let the ragu simmer gently for 2.5 to 3 hours, stirring occasionally. Cook until the beef is tender enough to shred easily with a fork.
  5. Shred the Beef and Thicken Sauce: Remove the beef pieces and shred them using two forks. Return the shredded meat to the pot. Simmer the sauce uncovered for an additional 15 to 20 minutes to thicken the ragu if needed.
  6. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Drain the pasta well.
  7. Combine and Serve: Toss the cooked pappardelle with the beef ragu until well coated. Serve hot, garnished with freshly grated Parmesan cheese and chopped fresh basil or parsley for a burst of color and freshness.

Notes

  • This dish tastes even better the next day after the flavors have melded.
  • For a convenient slow cooker option, after searing the beef, transfer all ingredients except pasta and garnishes to a slow cooker. Cook on low for 7–8 hours until beef is tender.
  • Use a heavy pot like a Dutch oven to ensure even cooking and flavor development.
  • Optional: omit red wine for a non-alcoholic version, substituting extra beef broth.

Find it online: https://slsrecipes.com/beef-ragu-with-pappardelle-recipe/