Beef Ragu with Pappardelle

This hearty beef ragu with pappardelle is the ultimate comfort food that transforms humble ingredients into something extraordinary through slow cooking. The tender shredded beef in a rich tomato sauce paired with broad pappardelle noodles creates a restaurant-quality meal right in your home kitchen.

I first made this ragu during a particularly cold winter weekend when I needed something both comforting and impressive for dinner guests. The amazing aroma filled my home for hours and my friends still talk about it as the best pasta they've ever had.

Ingredients

• Beef chuck roast 2 pounds: The star of the show that becomes meltingly tender after slow cooking. Look for well-marbled pieces for the best flavor
• Olive oil 3 tablespoons: Use a good quality extra virgin olive oil for searing to develop rich flavor
• Onion, carrots, and celery: This classic mirepoix creates the aromatic foundation. Take time to chop them finely for the best texture
• Garlic 4 cloves: Adds aromatic depth. Fresh cloves will provide better flavor than pre-minced
• Crushed tomatoes 28 oz can: Forms the base of the sauce. San Marzano tomatoes are worth the splurge here
• Beef broth 2 cups: Enhances the meaty flavor and creates proper consistency. Use low-sodium if possible
• Tomato paste 2 tablespoons: Concentrates the tomato flavor and thickens the sauce. Be sure to cook it briefly to remove raw flavor
• Dried herbs (oregano and thyme): Infuse the sauce with Italian flavors. Crush between your fingers before adding to release oils
• Bay leaves 2: Adds subtle depth to the sauce. Remember to remove before serving
• Pappardelle pasta 1 pound: Wide ribbons perfect for holding the chunky sauce. Fresh pasta is ideal but dried works well too

Step-by-Step Instructions

Sear the Beef:

Season beef chunks generously with salt and pepper. Heat olive oil in a Dutch oven until shimmering then add beef in batches without overcrowding. Let each piece develop a deep brown crust before turning about 3 minutes per side. This crucial step creates the foundation of flavor for the entire dish. Remove browned meat to a plate and continue with remaining beef.

Develop the Flavor Base:

Add remaining oil to the same pot and add the onion, carrot, and celery mixture. Cook over medium heat for 7 minutes, stirring occasionally until vegetables soften and begin to caramelize slightly. The browned bits from the beef will incorporate into the vegetables creating incredible depth of flavor.

Build the Sauce:

Add garlic and cook just until fragrant, about 1 minute, stirring constantly to prevent burning. Add tomato paste and cook for 3 minutes, stirring continuously. This caramelizes the paste and removes any tinny flavor. Pour in crushed tomatoes and beef broth while scraping the bottom of the pot to release all browned bits. Add herbs and return beef to the pot along with any accumulated juices.

Slow Simmer:

Bring to a gentle simmer then reduce heat to maintain the barest bubble. Partially cover the pot allowing some steam to escape which will concentrate flavors. Let cook undisturbed for 2 to 2.5 hours checking occasionally to ensure it's not boiling too vigorously. The beef is ready when it easily shreds when pressed with a fork.

Transform the Beef:

Remove the beef pieces to a cutting board. Using two forks shred the meat into bite-sized strands taking care to remove any remaining fat or connective tissue. Return the shredded beef to the sauce and simmer for 10 more minutes allowing the meat to absorb the flavors of the sauce. Taste and adjust seasoning.

Cook the Pasta:

Bring a large pot of water to a rolling boil and salt it generously until it tastes like the sea. Add pappardelle and cook until just al dente, 1 minute less than package directions. Reserve 1 cup of starchy pasta water before draining.

Marry Pasta and Sauce:

Add drained pasta directly to the ragu along with a splash of pasta water. Gently toss everything together allowing the pasta to absorb some sauce for 1 to 2 minutes. The starchy water helps the sauce cling to every strand of pasta and creates a silky texture.

Pin it

The beef chuck roast is truly the heart of this recipe. I discovered its magic years ago when making my first slow-cooked dishes. While it starts as a tough cut the transformation that happens during those hours of gentle cooking is nothing short of miraculous. My family now recognizes the distinctive aroma of this ragu the moment they walk through the door on cooking day.

Storing and Reheating

The ragu sauce actually improves with time as flavors continue to develop. Store it separately from pasta in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of beef broth or water to thin the sauce as it will thicken considerably when chilled. Warm slowly over medium-low heat stirring occasionally to prevent scorching.

Variations to Try

This recipe welcomes personalization based on what you have available. Red wine makes a wonderful addition replace 1/2 cup of beef broth with dry red wine for enhanced complexity. For a richer version add 2 tablespoons of butter when returning the shredded beef to the sauce. In a pinch you can substitute beef chuck roast with beef short ribs or even ground beef though the texture will differ significantly.

Serving Suggestions

Serve this hearty ragu with a simple arugula salad dressed with lemon juice and olive oil the brightness balances the richness of the dish. A chunk of crusty Italian bread is essential for mopping up every last bit of sauce. For wine pairing choose a medium-bodied red like Chianti or Montepulciano d'Abruzzo which stands up to the robust flavors without overpowering them.

Historical Context

Ragu has its roots in Northern Italian cuisine where slow cooking meat with aromatic vegetables and tomatoes became a way to create something extraordinary from humble ingredients. Traditionally prepared by simmering all day on a back burner this dish embodies the Italian philosophy of transforming simple ingredients through time and technique. While authentic Italian versions might use less tomato than this recipe the essence of creating tender meat in a flavorful sauce remains true to tradition.

Pin it

Frequently Asked Questions

→ Can I make this dish ahead of time?

Yes! Beef ragu tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

→ Can I use a different cut of beef?

Absolutely. While chuck roast is ideal, you can also use brisket or short ribs for a similarly tender result after slow cooking.

→ Can I freeze the ragu?

Yes, you can freeze the ragu sauce for up to 3 months. Store it in a freezer-safe container, and thaw in the fridge before reheating.

→ What can I substitute for pappardelle?

If you don’t have pappardelle, tagliatelle or fettuccine also work well, as their wide noodles hold the sauce effectively.

→ How can I make this dish dairy-free?

Simply skip the Parmesan cheese and garnish with fresh herbs instead for a flavorful dairy-free alternative.