If you have ever dreamed of a cozy, soul-soothing meal that brings the warmth of Italian comfort right to your table, then this Beef Ragu with Pappardelle Recipe is sure to become your new favorite. This rich, slow-cooked beef ragu simmered to tender perfection and served over wide, silky ribbons of pappardelle pasta creates a hearty and irresistible dish that feels like a big, delicious hug. Every bite oozes with layered flavors from vegetables and herbs, complemented by the robust tomato and wine base. You’ll love how this classic Italian favorite fills your kitchen with an incredible aroma and leaves you savoring every mouthful.
Ingredients You’ll Need
Creating this Beef Ragu with Pappardelle Recipe starts with some simple yet essential ingredients that marry beautifully together. Each element plays a clear role, from building layers of flavor to contributing body and texture, ensuring the final dish is deeply satisfying.
- 2 tablespoons olive oil: The foundation for browning the beef and softening the vegetables, adding a fruity richness.
- 2 pounds boneless beef chuck, cut into 2-inch pieces: Perfect for slow braising, it becomes tender and flavorful as it cooks.
- Salt and pepper to taste: Simple seasoning that enhances every ingredient’s natural flavor.
- 1 medium yellow onion, diced: Adds sweetness and a savory depth when sautéed.
- 2 carrots, peeled and diced: Bring subtle sweetness and vibrant color.
- 2 celery stalks, diced: Provide an aromatic base and a slight crunch initially.
- 4 cloves garlic, minced: Infuses the ragu with a warm pungency.
- 2 tablespoons tomato paste: Concentrated tomato flavor that deepens the sauce’s richness.
- 1 cup dry red wine: Adds complexity and acidity, deglazing the pan and lifting caramelized bits.
- 1 can (28 ounces) crushed tomatoes: Forms the hearty body of the sauce.
- 1 cup beef broth: Keeps the beef moist and enhances meaty depth.
- 2 teaspoons dried oregano: Classic Italian herb bringing fragrant warmth.
- 1 teaspoon dried thyme: Earthy notes balancing the tomato’s acidity.
- 2 bay leaves: Subtle aromas that elevate the slow-cooked flavors.
- 12 ounces pappardelle pasta: Wide ribbons ideal for holding onto the luscious ragu sauce.
- ¼ cup chopped fresh parsley: Adds a fresh, vibrant finish.
- Grated Parmesan cheese for serving: Provides a salty, nutty topping to crown your dish.
How to Make Beef Ragu with Pappardelle Recipe
Step 1: Sear the Beef
First things first, generously season your beef chunks with salt and pepper—this simple step layers in crucial savory notes. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear the beef pieces on all sides until they develop a beautifully browned crust, about 5 to 6 minutes per batch. Resist the urge to overcrowd the pan; this ensures each piece caramelizes properly, unlocking rich flavor and a terrific texture. Once browned, remove the beef and set it aside to rest while you prepare the vegetables.
Step 2: Build the Flavor Base
Lower the heat to medium and add your diced onion, carrots, and celery to the same pot. The veggies will soak up the remaining beef fond left from searing and soften over 5 to 7 minutes, becoming sweet and aromatic. Next, stir in the minced garlic and tomato paste. Cook for another minute, keeping the mixture moving so the tomato paste can toast slightly, enhancing its sweetness and depth.
Step 3: Deglaze and Simmer
Pour in the dry red wine, scraping up any browned bits stuck to the bottom of the pot—this technique infuses your sauce with a complex, layered flavor. Let the wine simmer for 2 to 3 minutes to reduce slightly, concentrating its essence. Then, stir in the crushed tomatoes, beef broth, oregano, thyme, and bay leaves. Return the seared beef to this lively pot of sauce, bring it all to a gentle simmer, and then reduce the heat to low. Cover and let it cook away for 2 ½ to 3 hours until the beef is melt-in-your-mouth tender and ready to shred.
Step 4: Shred and Thicken the Ragu
Once the beef has braised long enough to fall apart easily, remove the bay leaves and shred the meat directly in the pot using two forks. Stir the shredded beef back into the sauce and let it simmer uncovered for an additional 10 to 15 minutes. This final simmer helps the sauce thicken slightly, intensifying the concentrated flavors that make every forkful so satisfying.
Step 5: Cook and Combine with Pappardelle
While the ragu finishes thickening, cook the pappardelle pasta according to package instructions until it reaches that perfect al dente texture. Drain well and toss the ribbons gently with the beef ragu to ensure each silky strand is generously coated. This melding of pasta and rich sauce forms the heart of our Beef Ragu with Pappardelle Recipe.
How to Serve Beef Ragu with Pappardelle Recipe
Garnishes
To truly take this dish over the top, sprinkle freshly chopped parsley on each serving. The herb adds a burst of color and a bright, lively note that balances the richness of the ragu. Don’t forget a final dusting of grated Parmesan cheese for its salty, nutty punch—this finishing touch is what elevates each bite.
Side Dishes
This hearty dish pairs beautifully with something light and fresh to complement the deep flavors. A crisp green salad with a lemony vinaigrette or some roasted seasonal vegetables provide a wonderful contrast and keep the meal balanced. Crusty bread also works wonders, perfect for mopping up every last bit of that luscious sauce.
Creative Ways to Present
For a special occasion or to impress guests, serve your Beef Ragu with Pappardelle Recipe in shallow bowls, twirling the pasta elegantly with tongs. Garnish with a sprig of parsley and freshly cracked black pepper. For a rustic feel, try presenting it family-style straight from the pot, allowing everyone to help themselves—comfort food always tastes better when shared.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. This recipe actually tastes even better the next day as the flavors continue to meld. Properly refrigerated, your beef ragu will stay fresh for up to 3 days, making it an excellent option for meal prep or quick weekday meals.
Freezing
Beef ragu freezes exceptionally well, so don’t hesitate to make a big batch. Allow the ragu to cool completely, then transfer it to freezer-safe containers or heavy-duty zip-top bags. It can be frozen for up to 3 months without losing flavor or texture. Thaw overnight in the fridge before reheating gently.
Reheating
When it’s time to enjoy your leftovers, reheat the ragu slowly in a saucepan over low heat, stirring occasionally. You may need to add a touch of beef broth or water to loosen the sauce if it has thickened too much in the fridge. Warm the pasta separately and toss together before serving to maintain the perfect texture.
FAQs
Can I use other cuts of beef for the ragu?
Absolutely! While boneless beef chuck is ideal for its marbling and tenderness, short ribs or brisket are excellent alternatives that will also become wonderfully tender and flavorful during slow braising.
Is it necessary to use red wine in this recipe?
The red wine adds acidity and complexity, but if you prefer to skip alcohol, you can substitute it with additional beef broth or a splash of balsamic vinegar for depth.
What if I can’t find pappardelle pasta?
While pappardelle is the perfect match, other wide, flat pasta like fettuccine, tagliatelle, or even pici will work nicely to hold the robust sauce.
Can I prepare the ragu in a slow cooker?
Definitely. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the beef is tender and shreddable.
How do I prevent the pasta from sticking?
Use plenty of salted boiling water and stir the pasta occasionally while cooking. Toss immediately with the sauce once drained to coat and prevent clumping.
Final Thoughts
This Beef Ragu with Pappardelle Recipe is one of those timeless classics that feels like a warm embrace on a plate. The long, slow cooking releases deep, comforting flavors, making it perfect for cozy dinners or special gatherings. I encourage you to take some time to prepare it, knowing that every step builds toward a truly rewarding result that will have everyone asking for seconds. Once you try this, I promise it will become a steady favorite in your meal rotation.
Print
Beef Ragu with Pappardelle Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Dairy-Free
Description
A rich and hearty Italian Beef Ragu served with wide pappardelle pasta. This slow-braised dish features tender chunks of beef cooked in a flavorful tomato and red wine sauce, enhanced with aromatic vegetables and herbs. Perfect for a comforting main course that shines with fresh parsley and Parmesan cheese on top.
Ingredients
Beef Ragu
- 2 tablespoons olive oil
- 2 pounds boneless beef chuck, cut into 2-inch pieces
- Salt and pepper to taste
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
Pasta and Garnish
- 12 ounces pappardelle pasta
- ¼ cup chopped fresh parsley
- Grated Parmesan cheese for serving
Instructions
- Season and Sear Beef: Generously season the beef pieces with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 5 to 6 minutes per batch. Remove the beef and set aside.
- Sauté Vegetables: Lower the heat to medium, add diced onion, carrots, and celery to the same pot. Cook, stirring occasionally, until softened, about 5 to 7 minutes.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste. Cook for 1 minute, stirring constantly to blend the flavors.
- Deglaze with Red Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 to 3 minutes to reduce slightly.
- Add Tomatoes, Broth, and Herbs: Stir in crushed tomatoes, beef broth, dried oregano, thyme, and bay leaves. Return the seared beef to the pot.
- Braise the Beef: Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook slowly for 2 ½ to 3 hours until the beef is fork-tender and easy to shred.
- Shred Beef and Thicken Sauce: Remove and discard the bay leaves. Use two forks to shred the beef directly in the pot, mixing it well with the sauce. Simmer uncovered for 10 to 15 minutes to thicken the sauce slightly.
- Cook Pappardelle: Meanwhile, cook the pappardelle pasta according to package instructions until al dente. Drain well.
- Toss and Serve: Combine the cooked pasta with the beef ragu, stirring to coat evenly. Serve warm, garnished with chopped fresh parsley and grated Parmesan cheese.
Notes
- For deeper flavor, prepare the ragu a day ahead and refrigerate; the flavors develop beautifully overnight.
- You can substitute beef chuck with short ribs or brisket for different textures and flavors.
- Leftover ragu freezes well for up to 3 months, making it perfect for meal prep.
- To make it dairy-free, omit the Parmesan cheese garnish.
