Beef Ragu with Pappardelle Recipe
If you’re ready for a meal that feels both rustic and celebratory, you’re in the right place! Beef Ragu with Pappardelle is the kind of dish that makes your kitchen smell like an Italian trattoria and your heart feel like you’re gathered with loved ones around a big table. Tender beef shreds into a savory tomato-wine sauce, all tangled with wide ribbons of pappardelle and showered in Parmesan. It’s one of those recipes you’ll reach for on cozy Sundays, family gatherings, or anytime you want truly soul-warming comfort food.
Ingredients You’ll Need
The beauty of Beef Ragu with Pappardelle is that it requires just a handful of straightforward, big-flavor ingredients that work together to create something magical. Every element plays a starring role, from the beef that melts into the sauce to the classic Italian herbs that infuse every bite.
- Beef chuck roast: Marbled and perfect for braising, this cut becomes fall-apart tender after a long, slow cook.
- Olive oil: Adds rich flavor and helps to brown the beef for extra depth.
- Onion: A savory base that brings sweetness and fragrance to the sauce.
- Carrots: Finely chopped for a sweeter undertone and lovely color.
- Celery: Delivers classic aroma and rounds out the flavor trio of sofrito.
- Garlic: Four cloves for an unmistakable, aromatic punch.
- Tomato paste: Concentrates the tomato flavor and helps the sauce cling beautifully to pasta.
- Red wine: De-glazes your pot and lays down a foundation of rich, complex flavors.
- Crushed tomatoes: The saucy backbone of your ragu, bringing brightness and heartiness.
- Beef broth: Adds even more savory depth to the simmering pot.
- Dried oregano: For an herby Italian touch—don’t skip this!
- Dried thyme: Tender, earthy flavor that pairs beautifully with beef.
- Bay leaves: Simmer away for subtle, aromatic complexity.
- Salt & black pepper: Essential seasoning for every layer—season as you go!
- Red pepper flakes (optional): Just a hint for those who like a little warmth.
- Pappardelle pasta: These wide noodles are sturdy and ideal for soaking up all that luscious sauce.
- Parmesan cheese: A final, salty layer grated right over the top for sheer luxury.
- Fresh parsley: Brightens everything up with a fresh pop of color and flavor.
How to Make Beef Ragu with Pappardelle
Step 1: Sear the Beef
Start by heating olive oil in a large Dutch oven over medium-high heat. Generously season your beef chunks with salt and pepper, then add them to the pot in batches. Browning the beef on all sides isn’t just about color—it creates tons of flavor for the base of your ragu. Set the browned beef aside as you go; you’ll be bringing these savory morsels back soon.
Step 2: Build the Aromatic Base
Add the chopped onion, carrots, and celery to the same pot. There’s magic in those caramelized beef bits stuck to the bottom, so make sure to scrape them up as you sauté. After about five minutes, when the vegetables are tender and fragrant, stir in the minced garlic and tomato paste, letting everything cook for an extra minute. This step intensifies the umami foundation of your sauce.
Step 3: Deglaze and Simmer
Pour in that glorious cup of red wine, scraping up any browned bits as you go—this is where bold, rich depth starts to shine. Let the wine bubble for a couple of minutes, then add the crushed tomatoes, beef broth, oregano, thyme, bay leaves, and a sprinkle of red pepper flakes, if you like a gentle kick. Return the seared beef to the pot and bring everything to a simmer.
Step 4: Braise Until Tender
Cover the pot, reduce the heat to low, and let the magic happen for about 2 1/2 to 3 hours. Stir occasionally and enjoy the amazing aroma wafting from your kitchen as the Beef Ragu with Pappardelle sauce bubbles away. The beef should be so tender that it nearly falls apart at the touch.
Step 5: Shred and Combine
Once the beef is fork-tender, remove it from the pot and shred it into chunky pieces using two forks. Return the beef to the sauce and stir so every strand gets coated in flavor. While the ragu simmers gently for a final few minutes, get your pasta water boiling and cook the pappardelle until just al dente.
Step 6: Toss and Serve
Drain the pasta and add it directly to the ragu, tossing gently so each wide noodle is generously enveloped in sauce. Top with plenty of grated Parmesan and a flurry of fresh parsley. Your Beef Ragu with Pappardelle is ready—time to dig in!
How to Serve Beef Ragu with Pappardelle
Garnishes
Finish your bowls with a generous snowfall of Parmesan cheese right before serving—it adds a salty richness that balances the deep sauce. For a fresh, herby pop, sprinkle chopped parsley over the top. If you love a bit more spice, a pinch of extra red pepper flakes never hurts either!
Side Dishes
Beef Ragu with Pappardelle is undeniably hearty, so keep sides simple. A crisp arugula salad with lemon vinaigrette or some roasted seasonal vegetables can lighten things up. Of course, a warm, crusty loaf of bread is perfect for soaking up every last bit of sauce.
Creative Ways to Present
If you’re serving this at a dinner party, try piling the ragu and pappardelle into a large, shallow dish, family-style, so everyone can help themselves. Or for something extra special, serve in individual wide bowls and garnish with ribboned Parmesan for an elegant finish. Leftover ragu also makes a fabulous filling for baked shells or lasagna!
Make Ahead and Storage
Storing Leftovers
Leftover Beef Ragu with Pappardelle keeps beautifully in the refrigerator for up to four days. Let the sauce cool to room temperature, then store in an airtight container. The flavors actually deepen over time, meaning tomorrow’s lunch will be even more delicious.
Freezing
If you want to make Beef Ragu with Pappardelle ahead, let the ragu sauce cool completely (without the pasta) and transfer to a freezer-safe container. It’ll keep perfectly for up to three months. When you’re ready, defrost in the fridge overnight before reheating and tossing with fresh pappardelle.
Reheating
For best results, gently reheat the ragu in a saucepan over low heat, adding a splash of beef broth or water if it seems a bit thick. Cook the pasta fresh, then toss everything together just before eating for the best texture and taste.
FAQs
Can I use a different cut of beef for ragu?
Absolutely! While beef chuck roast is unrivaled for its flavorful marbling and fork-tender results, brisket or short ribs work wonderfully here as well. Just make sure the beef has enough fat to stay juicy during the long braise.
What if I don’t have red wine on hand?
No worries—beef broth alone will still create a rich, deep-flavored sauce. You can also use a splash of balsamic vinegar to mimic wine’s complexity, just reduce the quantity to prevent it from overpowering the ragu.
Can I make Beef Ragu with Pappardelle in a slow cooker?
Yes! Sear your beef and vegetables as directed, then transfer everything to a slow cooker. Cook on low for 7 to 8 hours until the beef is meltingly tender, then shred and toss with pasta as usual. This is a fantastic make-ahead option for busy days.
Is there a good substitute for pappardelle?
Pappardelle’s wide shape is perfect for holding onto the beefy sauce, but tagliatelle or even fettuccine make great alternatives. In a pinch, any sturdy noodle will do—you want something that can carry the full depth of the ragu.
How can I adjust the heat in the sauce?
If you love a subtle kick, don’t hesitate to add the full amount of red pepper flakes, or even toss in a bit more. For milder palates, simply omit them—it’s completely customizable to your taste.
Final Thoughts
Bursting with rich, comforting flavors and made for sharing, Beef Ragu with Pappardelle is a timeless favorite that’s always worth the bit of extra time it takes. Whether you’re serving it up for a holiday dinner or a simple Sunday supper, I promise this dish will find a permanent spot in your repertoire. Pour yourself a glass of wine and dig in—you’ll be so glad you tried it!
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Beef Ragu with Pappardelle Recipe
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting Italian dish, this Beef Ragu with Pappardelle features tender chunks of beef in a rich tomato-based sauce, served over wide, flat pasta and topped with Parmesan cheese and fresh parsley.
Ingredients
For the Beef Ragu:
- 2 pounds beef chuck roast, cut into large chunks
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Serving:
- 1 pound pappardelle pasta
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven and brown beef on all sides. Set aside.
- Prepare the Ragu: In the same pot, sauté onion, carrots, and celery. Add garlic and tomato paste. Deglaze with red wine, then add crushed tomatoes, beef broth, herbs, and beef. Simmer covered for 2.5 to 3 hours.
- Finish and Serve: Shred beef, return to sauce. Cook pappardelle, toss with ragu. Serve topped with Parmesan and parsley.
Notes
- This ragu can be made in a slow cooker by searing the beef first and then transferring everything to the slow cooker.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering, Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups pasta with sauce
- Calories: 560
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 95 mg
