If you are craving a deeply satisfying and richly flavored Italian comfort dish, this Beef Ragu with Pappardelle Recipe is your perfect go-to. Tender chunks of slow-simmered beef chuck meld effortlessly with a robust tomato and red wine sauce, bringing layers of savory goodness to the table. Tossed with wide, silky ribbons of pappardelle pasta, every bite bursts with warmth and heartiness that feels like a loving hug from Nonna herself. This is the kind of dish that invites lingering at the table, sharing stories, and creating wonderful memories over amazing food.
Ingredients You’ll Need
Gathering the right ingredients here is delightfully simple but essential to create the authentic flavors and textures that make this Beef Ragu with Pappardelle Recipe memorable. Each element works in harmony, from the aromatic vegetables to the rich beef and tangy tomatoes, ensuring every spoonful is packed with soul.
- 2 tablespoons olive oil: Use a good quality oil to enrich the base flavor and help brown the beef beautifully.
- 2 pounds beef chuck roast, cut into large chunks: This cut is perfect for slow cooking, becoming wonderfully tender and flavorful.
- 1 teaspoon salt: Balances and enhances all the flavors in the sauce.
- 1 teaspoon black pepper: Adds subtle heat to complement the beef’s richness.
- 1 large onion, finely chopped: Provides sweetness and depth to the ragu.
- 2 carrots, finely chopped: Adds natural sweetness and a hint of earthiness.
- 2 celery stalks, finely chopped: Brings aromatic, fragrant notes that round out the vegetable base.
- 4 cloves garlic, minced: Imparts warmth and irresistible fragrance to the sauce.
- 2 tablespoons tomato paste: Concentrates tomato flavor and adds a silky thickness to the ragu.
- 1 cup dry red wine: Gives a lovely acidity and complexity, lifting the sauce perfectly.
- 1 28-ounce can crushed tomatoes: Forms the rich and vibrant heart of the sauce.
- 1 cup beef broth: Enhances the meaty notes, adding moistness and depth.
- 1 teaspoon dried oregano: Infuses Mediterranean herbal warmth.
- 1 teaspoon dried thyme: Adds earthiness and a slight minty undertone.
- 1 bay leaf: Imparts subtle aromatic complexity during simmering.
- 1 pound pappardelle pasta: Wide ribbons that hold onto the rich sauce perfectly.
- 1/2 cup grated Parmesan cheese: Provides nutty, savory topping for ultimate indulgence.
- Fresh parsley, chopped for garnish: Adds color and a fresh, bright contrast to the dish.
How to Make Beef Ragu with Pappardelle Recipe
Step 1: Season and Sear the Beef
Begin by seasoning the beef chuck chunks generously with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat, then brown the beef on all sides until each piece has a deep, caramelized crust. This step locks in the juices and builds the base of flavor for your ragu. Once browned, remove the beef and set it aside—don’t skip this stage, as it’s key to that incredible depth of taste.
Step 2: Build the Flavor Base with Vegetables
In the same pot, add the onion, carrots, and celery, cooking gently until they soften and the onions become translucent. Stir occasionally as these veggies sweat down into a fragrant bouquet that will shape the sauce’s body. Adding the garlic just before the vegetables finish cooking ensures its aroma is bright and fresh, so let it cook for only about a minute before moving on.
Step 3: Incorporate Tomato Paste and Wine
Now stir in the tomato paste and give it a couple of minutes to deepen in flavor and coat the vegetables, enhancing their sweetness. Pour in the red wine while scraping the pot’s bottom to lift the caramelized bits left from searing the beef. Let this simmer for three minutes so the wine reduces slightly and melds with the tomato paste, creating an irresistible sauce base.
Step 4: Combine with Tomatoes, Broth, and Herbs
Add the crushed tomatoes, beef broth, oregano, thyme, and bay leaf to the pot before returning the seared beef chunks to join the mix. Bring everything to a simmer, then reduce the heat to low and cover. Allow the ragu to cook gently for two and a half to three hours. This slow simmering transforms the beef into tender, shreddable perfection while the sauce develops rich, layered complexity.
Step 5: Shred and Stir Back the Beef
Once the meat is melt-in-your-mouth tender, use two forks to shred it directly in the pot. Stir the shredded beef back into the sauce so every strand soaks in the luscious flavors. Your ragu is now ready to meet its perfect partner: fresh-cooked pappardelle pasta.
Step 6: Cook the Pappardelle and Combine
Cook the pappardelle pasta in generously salted boiling water following the package instructions until al dente. Drain well and toss immediately with the hot ragu sauce, ensuring every tender noodle is beautifully coated. This pairing of thick pasta with rich sauce feels indulgent without being heavy—pure comfort food magic.
How to Serve Beef Ragu with Pappardelle Recipe
Garnishes
A generous sprinkle of freshly grated Parmesan cheese adds a salty, nutty counterpoint that melts into the hot sauce perfectly. Fresh chopped parsley brightens the plate with vibrant color and a touch of herbaceous freshness that cuts through the richness. These simple garnishes elevate the presentation and flavor to restaurant quality, yet feel utterly homey.
Side Dishes
This beef ragu pairs beautifully with a crisp green salad tossed in lemon vinaigrette to provide acidity and crunch. Warm crusty bread is ideal for mopping up any leftover sauce, making every last bit count. Roasted or steamed seasonal vegetables also balance the hearty pasta and keep things fresh and colorful.
Creative Ways to Present
For a stunning presentation, serve the ragu and pappardelle in shallow bowls with a light drizzle of high-quality extra-virgin olive oil on top. Garnish with a small sprig of fresh herbs and a few Parmesan shards instead of grated cheese. Or try layering the ragu and pasta for a beautiful visual effect, allowing guests to admire the vibrant red sauce ribboned through the golden noodles.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Beef Ragu with Pappardelle Recipe safely in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making leftovers a real treat. Keep the pasta separate if possible to prevent it from becoming mushy.
Freezing
The ragu sauce without pasta freezes beautifully. Cool it completely, then transfer to a freezer-safe container or heavy-duty zip-top bag and freeze for up to three months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove, stirring occasionally. Avoid freezing the pasta as it tends to lose texture upon thawing.
Reheating
Reheat leftover ragu over low heat on the stovetop, stirring often, until warmed through. Adding a splash of beef broth or water can loosen the sauce if it’s thickened too much in the fridge. Cook fresh pappardelle alongside or use leftovers, tossing pasta with warm sauce just before serving to retain perfect texture.
FAQs
Can I use a different cut of beef?
Yes, while beef chuck roast is ideal for its tenderness after slow cooking, you can also use beef brisket or short ribs for a similarly hearty and flavorful ragu.
Is dry red wine essential?
The red wine adds wonderful acidity and depth to the sauce, but if you prefer not to use it, substitute with additional beef broth and a splash of balsamic vinegar for brightness.
What if I can’t find pappardelle pasta?
Wide ribbon or flat noodles such as fettuccine work well as an alternative, though pappardelle’s broad shape is perfect for holding onto the thick ragu sauce.
Can I make this recipe gluten-free?
Absolutely, just swap regular pappardelle with your favorite gluten-free pasta variety and ensure all other ingredients are gluten-free certified.
How can I make the sauce richer?
For extra richness, stir in a tablespoon of butter at the end of cooking. It adds a luscious silkiness that takes the ragu to the next level.
Final Thoughts
There is something truly special about simmering a Beef Ragu with Pappardelle Recipe that fills your home with inviting aromas and warms your soul. This dish is an absolute winner whether you’re cooking for family, friends, or a cozy night in. Give it a try—you’ll soon find it becomes one of your all-time favorites, perfect for sharing and savoring again and again.
Print
Beef Ragu with Pappardelle Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Beef Ragu with Pappardelle is a classic Italian comfort dish featuring slow-simmered, tender chunks of beef chuck in a rich tomato and red wine sauce, served over wide ribbon pasta and topped with sharp Parmesan and fresh parsley. Perfect for a satisfying family meal or special occasion.
Ingredients
Beef and Seasoning
- 2 tablespoons olive oil
- 2 pounds beef chuck roast, cut into large chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
Vegetables and Aromatics
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
Sauce
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
Pasta and Garnish
- 1 pound pappardelle pasta
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Season and Brown the Beef: Season the beef chunks with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, then remove the meat and set it aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened. Add minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste and Wine: Stir in tomato paste and cook for two minutes. Then pour in the red wine, scraping any browned bits from the bottom of the pot, and let it simmer for three minutes to reduce slightly.
- Add Tomatoes and Herbs: Incorporate the crushed tomatoes, beef broth, dried oregano, dried thyme, and bay leaf. Return the browned beef chunks to the pot.
- Simmer the Ragu: Reduce the heat to low, cover the pot, and let it simmer gently for 2 1/2 to 3 hours until the beef is very tender and falling apart.
- Shred the Beef: Remove the bay leaf. Using two forks, shred the beef directly in the sauce and stir it well to combine.
- Cook the Pasta: Meanwhile, cook the pappardelle pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain well.
- Combine and Serve: Toss the cooked pasta with the beef ragu sauce. Serve immediately, topped with grated Parmesan cheese and a sprinkle of fresh chopped parsley.
Notes
- For extra richness, finish the sauce by stirring in a tablespoon of butter just before serving.
- This ragu can be prepared a day ahead and reheated to develop even deeper flavors.
