Name: Pappardelle with Tender Beef Ragu Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 2 lbs Beef Chuck, cut into large chunks; 1 lb Pappardelle Pasta; 1 large Carrot, diced; 1 stalk Celery, diced; 1 large Onion, diced; 4 cloves Garlic, minced; 2 tablespoons Tomato Paste; 28 oz can Crushed Tomatoes; 2 cups Beef Broth; 1 cup Red Wine (dry); 2 Bay Leaves; 1 sprig Fresh Rosemary or Thyme; Salt and Pepper, to taste; 2 tablespoons Olive Oil; Parmesan Cheese (for garnish, optional)

Jump to Recipe

Introduction

Pappardelle with Beef Ragu is a comforting Italian classic featuring tender slow-cooked beef in a rich tomato sauce paired with wide, flat noodles that soak up every bit of flavor. This hearty dish is perfect for a cozy dinner and sure to impress family and friends.

The image shows a round white bowl filled with wide flat pasta noodles mixed with shredded beef in a rich red-brown sauce. The pasta layers are thick and curled, heavily coated in sauce with visible diced tomatoes and herbs. On top, there is a small pile of grated cheese and chopped green herbs adding a fresh touch. A silver spoon rests inside the bowl with its handle leaning out. The bowl sits on a white marbled surface with a small white dish of chopped green herbs in the background and two small yellow butter pieces nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs Beef Chuck, cut into large chunks
1 lb Pappardelle Pasta
1 large Carrot, diced
1 stalk Celery, diced
1 large Onion, diced
4 cloves Garlic, minced
2 tablespoons Tomato Paste
28 oz can Crushed Tomatoes
2 cups Beef Broth
1 cup Red Wine (dry)
2 Bay Leaves
1 sprig Fresh Rosemary or Thyme
2 tablespoons Olive Oil
Salt and Pepper, to taste
Parmesan Cheese, freshly grated (optional, for garnish)

Instructions

Step 1: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef chunks generously with salt and pepper and sear on all sides until browned, about 3-4 minutes per side. Remove beef and set aside.
Step 2: In the same pot, add diced onion, carrot, and celery. Cook until softened, about 5-7 minutes. Add minced garlic and tomato paste, stirring for 1-2 minutes until fragrant.
Step 3: Pour in red wine, scraping up any browned bits from the pot’s bottom. Let simmer for 2-3 minutes to reduce slightly.
Step 4: Add crushed tomatoes, beef broth, bay leaves, and fresh rosemary or thyme to the pot. Return seared beef to the pot, making sure it is submerged in the sauce.
Step 5: Cover the pot and reduce heat to low. Simmer gently for 2-3 hours, stirring occasionally, until the beef is fork-tender and sauce has thickened. Shred beef with two forks and mix back into the sauce. Adjust seasoning with salt and pepper as needed.
Step 6: Bring a large pot of salted water to a boil. Cook pappardelle until al dente according to package instructions. Reserve ½ cup pasta water before draining.
Step 7: Toss cooked pappardelle with beef ragu, adding splash of reserved pasta water if needed to loosen the sauce. Serve hot, garnished with freshly grated Parmesan cheese if desired.

Tips & Variations

Use a well-marbled cut of beef chuck for tender, flavorful meat that breaks apart beautifully after slow cooking.
For a deeper flavor, let the sauce simmer uncovered for the last 30 minutes to thicken further.
Swap red wine with extra beef broth if you prefer to avoid alcohol.
Add a pinch of crushed red pepper flakes during sautéing for a subtle spicy kick.

Storage

Store leftover beef ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if needed. Pasta is best cooked fresh, but cooked pappardelle can be stored separately in the fridge for 1-2 days.

How to Serve

A round white bowl city a rustic texture holds wide, flat pasta ribbons mixed with shredded meat in a thick red-brown sauce. The pasta is coated in the sauce, and the shredded meat pieces are spread evenly throughout. The dish is topped with a sprinkle of finely grated cheese and scattered small green herb bits. A silver spoon is placed inside the bowl, resting on the pasta. The bowl is on a white marbled surface, near small pieces of soft yellow butter and a small white bowl filled with chopped green herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a slow cooker?

Yes, after searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or until the beef is tender. Then shred the beef and finish the sauce before serving with freshly cooked pappardelle.

What pasta can I use if I don’t have pappardelle?

Wide and flat pasta like fettuccine or tagliatelle works well as substitutes. The key is choosing noodles thick enough to hold the rich beef ragu sauce.