If you’re craving a hearty, soul-warming Italian classic, look no further than this Beef Ragu with Pappardelle Recipe. Picture tender, slow-cooked beef shredded into a rich, aromatic tomato sauce, perfectly coating wide, silky pappardelle noodles that just melt in your mouth. This dish is a comforting hug on a plate, packed with layers of flavor developed from simple, quality ingredients and plenty of love throughout the cooking process. Whether for a family dinner or to impress guests, this recipe brings a timeless taste of Italy right to your kitchen.
Ingredients You’ll Need
Every ingredient for this Beef Ragu with Pappardelle Recipe plays a crucial role, from the hearty beef chuck that becomes melt-in-your-mouth tender, to the colorful trio of aromatics adding natural sweetness and depth. Each element blends perfectly to build that rich, complex sauce that clings to the broad pappardelle noodles.
- 3 pounds beef chuck roast: The ideal cut for slow cooking, it becomes tender and flavorful when braised.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing every other ingredient’s flavor.
- 3 tablespoons olive oil (divided): Adds a silky richness and helps with searing and softening vegetables.
- 1 onion (chopped): Brings sweetness and a savory base to the sauce.
- 2 ribs celery (chopped): Adds freshness and subtle depth to the ragu.
- 2 carrots (chopped): Natural sweetness that balances the acidity of the tomatoes.
- 4 cloves garlic (minced): For a fragrant punch and classic Italian aroma.
- ½ teaspoon dried thyme: Earthy herb that complements the beef beautifully.
- ½ teaspoon dried rosemary: Offers piney, woody notes enhancing the sauce complexity.
- 2 bay leaves: Introduce a subtle bitterness to balance richness.
- 1 cup red wine: Merlot, Pinot Noir, Chianti, or a lighter Cabernet to deepen flavor and tenderize the meat.
- 1 cup low-sodium beef broth: Boosts savory notes and keeps the sauce luscious.
- 28 ounces crushed tomatoes: Forms the vibrant, hearty base of the ragu sauce.
- 1 pound cooked pappardelle pasta: Wide ribbons perfect for soaking up the rich sauce.
- Chopped fresh parsley (optional): Adds a burst of color and fresh brightness when garnishing.
- Freshly grated Parmesan cheese (optional): For a salty, nutty finish enhancing every bite.
How to Make Beef Ragu with Pappardelle Recipe
Step 1: Season and Sear Your Beef
Start by generously seasoning the cut beef chuck with kosher salt and freshly ground black pepper. This step infuses the meat with foundational flavor, which is essential as it slowly cooks. Heat 2 tablespoons of olive oil over medium-high heat in a heavy Dutch oven, then carefully sear the beef pieces until a rich, caramelized crust forms on all sides. This crust locks in juices and adds amazing depth to the final sauce. Set the beef aside once seared.
Step 2: Sauté the Aromatics
In the same pot, add the remaining tablespoon of olive oil to prevent burning and toss in your chopped onion, celery, and carrots. Sprinkle with a little salt to help them soften and release their natural sweetness, cooking until tender and fragrant—about 5 to 6 minutes. These vegetables create a mellow yet flavorful base that balances the robust beef.
Step 3: Build Layers of Flavor
Add the minced garlic, dried thyme, dried rosemary, and bay leaves to the softened veggies. Stir well and cook for an additional minute or so, until the garlic is fragrant. Then pour in the cup of red wine. Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot—this fond is packed with flavor and will marry beautifully with the wine and herbs.
Step 4: Combine Ingredients and Simmer
Pour in the beef broth and add the crushed tomatoes. Nestle the seared beef back into the pot. Bring everything up to a boil, then reduce the heat to a low simmer. Cover the pot and let this magic cook for at least 2 and a half hours, up to 4 hours if your schedule allows, until the beef easily shreds apart with a fork. This slow cooking transforms the beef and deepens the sauce flavors.
Step 5: Finish the Ragu
Carefully remove the bay leaves and take out the beef pieces. Shred the beef using two forks, breaking it into tender strands. Return the shredded beef to the pot, stir it into the sauce, and let it simmer for another 20 minutes to marry all the flavors and thicken the sauce slightly. The result is a luscious, rich ragu that will cling lovingly to your pasta.
Step 6: Serve Over Pappardelle
Cook your pappardelle pasta according to package instructions until al dente. Drain and immediately toss with the hot beef ragu sauce so every wide ribbon is generously coated with savory goodness. This final step brings together the robust ragù and tender noodles for a truly satisfying meal.
How to Serve Beef Ragu with Pappardelle Recipe
Garnishes
Finish your Beef Ragu with Pappardelle Recipe with a sprinkle of freshly chopped parsley for a burst of color and fresh herbal brightness. A generous grating of fresh Parmesan cheese adds a salty, nutty contrast that enhances every forkful, making the dish even more irresistible.
Side Dishes
This hearty meal pairs perfectly with a crisp green salad dressed in a light vinaigrette, helping to balance the richness of the ragu. Garlic bread or a crusty Italian loaf is also wonderful to soak up any extra sauce lingering on your plate.
Creative Ways to Present
For a rustic yet elegant presentation, plate your pappardelle twirled into nests topped with a mound of beef ragu and a final dusting of Parmesan. Alternatively, serve the ragu in shallow bowls alongside a small pile of pasta on the side for a modern, deconstructed look that showcases every element distinctly.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Ragu with Pappardelle Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often deepen even further after a day, making it a perfect make-ahead meal for busy nights.
Freezing
This beef ragu freezes exceptionally well. Store the cooled sauce without pasta in a freezer-safe container for up to 3 months. Freeze cooked pasta separately to prevent it from becoming mushy. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat the ragu gently on the stovetop over low heat to preserve its tender texture and flavor. Stir occasionally and add a splash of broth or water if it seems too thick. Warm the pasta separately, then combine just before serving for the freshest experience.
FAQs
Can I use a different cut of beef for this ragu?
Absolutely! While beef chuck is preferred for its tenderness and fat content, brisket, shanks, or short ribs also work wonderfully. Just remember to adjust cooking time if needed to ensure the meat becomes tender enough to shred.
What type of wine is best for the sauce?
Choose a red wine like Merlot, Pinot Noir, Chianti, or a lighter Cabernet Sauvignon. These wines have enough acidity and fruitiness to complement the beef and tomato sauce without overpowering the dish.
Can I make this recipe without wine?
Yes, you can substitute the wine with additional beef broth or a splash of balsamic vinegar for acidity. While wine adds a unique depth, the ragu will still be delicious without it.
How do I know when the beef is done?
The beef is ready when it’s so tender it easily shreds with a fork. This usually takes at least 2 and a half hours of simmering but may take longer depending on your heat and cut of meat.
Is fresh or dried pasta better for this recipe?
Fresh pappardelle is ideal as it tends to be more tender and absorbs the sauce better, but dried pasta works fine too. Just watch the cooking time closely to avoid overcooking.
Final Thoughts
There’s nothing quite like serving a bowl of rich, tender Beef Ragu with Pappardelle Recipe to warm your soul and please your palate. It’s one of those dishes that invites you to slow down and savor every bite, perfect for gatherings or cozy nights in. I truly hope you give this recipe a try and discover how incredibly satisfying homemade Italian comfort food can be!
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Beef Ragu with Pappardelle Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This classic Beef Ragu recipe features tender, slow-simmered beef chuck cooked in a rich tomato and red wine sauce with aromatic herbs and vegetables. Perfectly served over pappardelle pasta and garnished with fresh parsley and Parmesan cheese, this comforting Italian dish is ideal for a hearty family meal.
Ingredients
Beef and Seasoning
- 3 pounds beef chuck roast, cut into large pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Herbs
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
Liquids and Other Ingredients
- 3 tablespoons olive oil, divided
- 1 cup red wine (Merlot, Pinot Noir, Chianti, or lighter Cabernet)
- 1 cup low-sodium beef broth (or bouillon cubes)
- 28 ounces crushed tomatoes (1 large can)
- 1 pound cooked pappardelle pasta
Garnish (Optional)
- Chopped fresh parsley
- Freshly grated Parmesan cheese
Instructions
- Season the Beef: Generously season the beef chuck pieces with kosher salt and freshly ground black pepper to enhance flavor before cooking.
- Sear the Beef: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Brown the beef pieces on all sides until a rich crust forms, then remove and set aside.
- Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add chopped onion, celery, and carrots, season lightly with salt, and cook until softened, about 5-6 minutes.
- Add Herbs and Garlic: Stir in minced garlic, dried thyme, dried rosemary, and bay leaves. Cook for about 1 minute until fragrant.
- Deglaze with Wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot, incorporating them into the sauce.
- Add Broth, Beef, and Tomatoes: Pour in the beef broth, return the seared beef pieces to the pot, and add the crushed tomatoes. Stir to combine all ingredients.
- Simmer the Ragu: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook gently for 2½ to 4 hours, until the beef is tender enough to shred with a fork.
- Prepare the Meat: Remove the bay leaves, then take out the beef pieces. Shred the beef with forks and return it to the pot, stirring it into the sauce and pan juices.
- Finish Simmering: Let the shredded beef simmer in the sauce for an additional 20 minutes to deepen the flavors.
- Serve: Plate the beef ragu over cooked pappardelle pasta. Garnish with chopped fresh parsley and freshly grated Parmesan cheese, if desired, and serve hot.
Notes
- For a richer flavor, use a full-bodied red wine like Chianti or Cabernet Sauvignon.
- Adjust the cooking time depending on the beef cut used; some tougher cuts may require longer simmering.
- Leftover ragu tastes even better the next day as the flavors deepen.
- Can be made in advance and reheated gently on the stovetop.
- Serve with crusty bread to soak up the delicious sauce.
