Slow-Braised Beef Ragu Pappardelle

Servings

6 servings

Prep Time

20 minutes

Cook Time

3 hours

Total Time

3 hours 20 minutes

Ingredients

For the Beef Ragu

• 2 lbs (900 g) beef chuck roast, cut into large chunks

• 2 tablespoons olive oil

• 1 large onion, finely diced

• 2 carrots, finely diced

• 2 celery stalks, finely diced

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 cup dry red wine

• 1 can (28 oz / 800 g) crushed tomatoes

• 2 cups beef stock

• 2 bay leaves

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Salt and black pepper to taste

For the Pasta

• 1 lb (450 g) pappardelle pasta

• Reserved pasta water as needed

Garnish

• Fresh parsley, chopped

• Freshly grated Parmesan cheese

Instructions

Step 1: Sear the Beef

1. Pat the beef dry and season generously with salt and pepper.

2. Heat olive oil in a Dutch oven over medium-high heat.

3. Sear beef on all sides until deeply browned.

4. Remove and set aside.

Step 2: Build the Flavor Base

1. In the same pot, add onion, carrots, and celery.

2. Cook for 5–7 minutes until softened.

3. Add garlic and tomato paste.

4. Cook for another minute.

Step 3: Braise

1. Pour in red wine and scrape up any browned bits.

2. Simmer for 3–4 minutes.

3. Add crushed tomatoes, beef stock, bay leaves, oregano, and thyme.

4. Return beef to the pot.

5. Cover and simmer on low heat for about 3 hours, or until fork tender.

Step 4: Shred the Beef

1. Remove the beef from the sauce.

2. Shred using two forks.

3. Return the shredded beef to the pot.

4. Simmer uncovered for 15 minutes until the sauce thickens.

Step 5: Cook the Pasta

1. Boil pappardelle in salted water until al dente.

2. Reserve ½ cup pasta water.

3. Drain and toss with the ragu.

4. Add a splash of pasta water if needed.

Step 6: Serve

1. Divide among warm bowls.

2. Top with Parmesan cheese.

3. Sprinkle with fresh parsley.

4. Serve immediately.

Nutrition Information (Approximate Per Serving)

• Calories: 680 kcal

• Protein: 42 g

• Fat: 28 g

• Carbohydrates: 58 g

• Fiber: 5 g

Chef's Tips

• Beef chuck roast is ideal because it becomes incredibly tender during slow cooking.

• Allow the sauce to simmer slowly for maximum flavor development.

• Fresh pappardelle works exceptionally well with rich ragu sauces.

• Use a good-quality red wine that you would enjoy drinking.

• The ragu tastes even better the next day.

Serving Suggestions

Perfect alongside:

• Garlic bread

• Caesar salad

• Roasted vegetables

• Italian red wine

• Burrata appetizer

Why You'll Love This Recipe

This classic Italian-style beef ragu features melt-in-your-mouth shredded beef simmered for hours in a rich tomato and red wine sauce. Tossed with wide ribbons of pappardelle and finished with Parmesan, it's the ultimate comfort-food pasta that feels both rustic and restaurant-worthy.