Beef Ragu Pappardelle

Slow-cooked beef and a rich tomato sauce meld together for a deeply flavorful ragu, perfect for coating broad ribbons of fresh pappardelle pasta. This comforting Italian classic is ideal for a special weekend meal or elegant dinner party.

Beef Ragu Pappardelle
  • Prep time: 13 minutes
  • Cook time: 22 minutes
  • Total time: 35 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: Italian

Ingredients

  • 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Chianti or Merlot)
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup beef broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 pound pappardelle pasta

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season beef cubes generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown beef in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
  4. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes. Add garlic and cook for 1 minute more until fragrant.
  5. Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 5 minutes.
  6. Return the beef to the pot. Stir in crushed tomatoes, beef broth, bay leaves, and oregano. Bring to a simmer.
  7. Cover the pot and transfer to the preheated oven. Braise for 3 hours, or until the beef is fork-tender and easily shreds.
  8. Remove bay leaves. Shred the beef directly in the sauce using two forks. Season with additional salt and pepper to taste.
  9. Cook pappardelle pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
  10. Add the drained pappardelle to the ragu. Toss to coat, adding a splash of reserved pasta water if needed to reach desired consistency. Serve immediately.

Tips

  • For deeper flavor, sear the beef until deeply browned on all sides.
  • The ragu tastes even better the next day, so make it ahead if possible.
  • Don't overcook the pappardelle; it should have a slight bite.

Frequently Asked Questions

How should I store leftover ragu?

Leftover ragu can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Can I use a different cut of beef?

Beef chuck roast is ideal for its marbling and tenderness when slow-cooked. Other braising cuts like brisket or short ribs could also work, but cooking times may vary.

What if I don't have red wine?

You can substitute the red wine with more beef broth or a splash of balsamic vinegar for a touch of acidity and depth, though the flavor profile will be slightly different.