Pappardelle with Tender Beef Ragu Recipe
This classic Italian Pappardelle with Beef Ragu is a hearty and comforting dish featuring tender, slow-cooked beef chuck simmered in a rich tomato and red wine sauce. Served over wide, flat pappardelle noodles, the ragu is bursting with deep flavors from aromatic vegetables, herbs, and perfectly balanced seasonings, making it an ideal meal for cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
Meat
- 2 lbs Beef Chuck, cut into large chunks
Pasta
- 1 lb Pappardelle Pasta
Vegetables & Aromatics
- 1 large Carrot, diced
- 1 stalk Celery, diced
- 1 large Onion, diced
- 4 cloves Garlic, minced
Liquids & Sauces
- 2 tablespoons Tomato Paste
- 28 oz can Crushed Tomatoes
- 2 cups Beef Broth
- 1 cup Red Wine (dry)
Herbs & Seasonings
- 2 Bay Leaves
- 1 sprig Fresh Rosemary or Thyme
- Salt and Pepper, to taste
Other
- 2 tablespoons Olive Oil
- Parmesan Cheese (for garnish, optional)
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef chunks generously with salt and pepper. Sear them on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside to retain juices.
- Sauté the Vegetables: Using the same pot, add diced onion, carrot, and celery. Cook until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes to release aromas.
- Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pot to loosen browned bits. Let it simmer for 2-3 minutes to reduce slightly and concentrate flavors.
- Build the Sauce: Add crushed tomatoes, beef broth, bay leaves, and fresh rosemary or thyme. Return the seared beef chunks to the pot, making sure they are submerged in the sauce for even cooking.
- Slow Cook the Ragu: Cover the pot and reduce heat to low. Simmer gently for 2-3 hours, stirring occasionally, until the beef is very tender and the sauce has thickened. Shred the beef with forks and stir back into the sauce. Taste and adjust salt and pepper as needed.
- Cook the Pappardelle: Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve half a cup of pasta water before draining the noodles.
- Combine and Serve: Toss the cooked pappardelle with the beef ragu, adding reserved pasta water as needed to loosen the sauce. Serve immediately, garnished with freshly grated Parmesan cheese if desired.
Notes
- For best flavor, use a dry red wine that you enjoy drinking.
- Slow cooking the ragu low and slow is key to tender, flavorful beef.
- Reserve some pasta water to adjust the sauce consistency when mixing with noodles.
- Freshly grated Parmesan adds a delicious finishing touch but can be omitted for a dairy-free option.
- Leftovers can be refrigerated for up to 3 days and reheat well.
Keywords: Pappardelle, Beef Ragu, Italian Pasta, Slow Cooked Beef, Hearty Sauce, Comfort Food
