Pappardelle Beef Ragu
Rich, slow-cooked pappardelle beef ragu with tender shredded beef in a hearty tomato and red wine sauce, authentic, comforting, and perfect for family meals.
Equipment
- Dutch oven or heavy pot
- Tongs
- Pasta pot
Ingredients
- 1.2 kg 2.5 lb beef chuck, cut into 4 large chunks
- 1 tbsp salt
- Freshly ground black pepper to taste
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 onion finely diced
- 1 cup carrots finely diced
- 1 cup celery finely diced
- 800 g 28 oz canned crushed tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes or 2 tsp beef base
- 1 cup red wine or sub with beef broth
- 1½ cups water
- 3 bay leaves
- ¾ tsp dried thyme or 3 sprigs fresh thyme
- 500 g 1 lb pappardelle pasta (fresh or dried)
- Freshly grated Parmesan or Parmigiano Reggiano to serve
- Optional: fresh chopped parsley
Instructions
Sear the Beef
- Pat beef dry and season with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven over high heat. Sear all sides until browned. Remove and set aside.
Sauté Aromatics
- Lower heat to medium-low. Add remaining olive oil. Sauté garlic, onion, carrot, and celery for 7–8 minutes until softened.
Deglaze & Simmer
- Stir in tomato paste. Cook for 2 minutes. Add wine, scrape browned bits, then stir in crushed tomatoes, bouillon, water, herbs, and seared beef.
Slow Cook
- Cover and simmer on low for 2½ hours or until beef is fork-tender. Stir occasionally.
Shred & Reduce
- Remove beef, shred with forks, return to pot. Simmer uncovered for 30 minutes to thicken. Adjust salt and add ½ tsp sugar if needed.
Cook Pasta & Toss
- Boil pappardelle in salted water until al dente. Reserve 1 cup pasta water. Toss pasta in ragu with pasta water for 1–2 minutes until glossy and coated.
Serve
- Plate immediately. Garnish with Parmesan and parsley if desired.
Notes
For a wine-free version, use beef broth or mushroom broth.
Store leftovers in airtight containers in the fridge for 5 days or freeze for 3 months.
Tossing the pasta in sauce before serving improves texture and flavor.