If you love hearty Italian comfort food, nothing beats a slow-simmered Beef Ragu with Pappardelle. This dish delivers ultra-tender beef, deeply savory tomato sauce, and hearty pasta ribbons ready to scoop up every last bite. It’s a meal that feels just as at home on a cozy weeknight as it does at a special Sunday dinner—one you’ll crave again and again. Whether you’re feeding a crowd or meal prepping for the week, Beef Ragu with Pappardelle never disappoints in both flavor and comfort.
Ingredients You’ll Need
Let’s talk ingredients: each one is thoughtfully chosen to build layers of flavor, tenderness, and that gorgeous Italian color. Though the list looks simple, every item has its place in creating the signature richness and depth that defines Beef Ragu with Pappardelle.
- Olive oil: Go for extra-virgin if you can; it starts everything off with a rich, fruity base for the sauce.
- Beef chuck, cut into 2-inch cubes: This cut is perfect for braising, turning meltingly tender as it simmers.
- Salt and black pepper: Simple seasoning that wakes up every other flavor in the pot.
- Yellow onion, finely chopped: Adds foundational sweetness and aroma to the sauce.
- Carrots, diced: These infuse the sauce with subtle sweetness and a little color.
- Celery stalks, diced: Rounds out the vegetable base for classic Italian soffritto.
- Garlic cloves, minced: Brings bold aromatic depth and a little kick to the ragu.
- Tomato paste: Intensifies the tomato flavor and helps thicken the sauce.
- Dry red wine: Adds complexity and richness—choose something you’d enjoy in a glass!
- Crushed tomatoes (28-ounce can): The backbone of the sauce, providing that signature Italian tomato flavor.
- Beef broth: Deepens the savory notes so the ragu tastes richer with each bite.
- Fresh thyme sprigs: Lends an herbal, woodsy note that pairs beautifully with beef.
- Bay leaves: Essential for that subtle, savory undertone as the sauce simmers.
- Dried oregano: A staple Italian herb that supports the tomato aroma and brings the sauce alive.
- Pappardelle pasta: Wide, flat ribbons ideal for catching every bit of the hearty beef sauce.
- Freshly grated Parmesan cheese: For finishing—a nutty, salty accent that ties everything together.
- Chopped fresh parsley: Brightens up each plate with color and freshness.
How to Make Beef Ragu with Pappardelle
Step 1: Brown the Beef
First, season your beef chuck cubes generously with salt and black pepper. Heat your olive oil in a big Dutch oven—don’t rush this part. Searing the meat in batches until deeply browned on all sides is the key to building that irresistible foundation of flavor for your Beef Ragu with Pappardelle. Transfer the browned beef to a plate and try not to snack on it (at least not all of it!).
Step 2: Create the Soffritto
Using the same golden pot, add the chopped onion, carrots, and celery. Sauté them for about 6 to 8 minutes, stirring often, until they’re soft and fragrant. This classic Italian soffritto is the aromatic base for your sauce, and letting it sweat without coloring brings out natural sweetness and depth.
Step 3: Build the Tomato Flavor
Next, add in your minced garlic and tomato paste, stirring for just about a minute. The garlic instantly fills the kitchen with its aroma, while the tomato paste caramelizes slightly, intensifying its flavor for that next-level ragu taste.
Step 4: Deglaze with Wine
Now comes the fun part—pour in the dry red wine and let it simmer for 3 to 4 minutes. As it bubbles, use your spoon to scrape up any browned bits stuck to the pot. All those bits are pure flavor and will help give your Beef Ragu with Pappardelle its signature richness.
Step 5: Simmer with Tomatoes and Aromatics
Stir in the crushed tomatoes, beef broth, thyme, bay leaves, and oregano. Return the browned beef to the pot and gently submerge everything. Bring it up to a gentle simmer, cover, and reduce the heat to low. Now you just let it do its thing for 2½ to 3 hours, stirring occasionally. The beef will become fork-tender and the sauce will deepen in taste and aroma.
Step 6: Shred the Beef and Finish the Sauce
Lift out the thyme and bay leaves. With two forks, shred the beef chunks right in the pot until they’re completely integrated into the sauce. The mixture should be beautifully thick and hearty, ready to coat your noodles. If it ever gets too thick, just splash in a bit of extra broth or water.
Step 7: Cook the Pappardelle and Combine
While the ragu finishes, bring a big pot of salted water to a boil and cook the pappardelle according to the package directions. Drain and immediately toss the pasta ribbons with your hot beef ragu, making sure every ribbon gets a generous coating of sauce. There’s nothing more comforting than seeing that beautiful tangle of noodles ready for the table!
How to Serve Beef Ragu with Pappardelle
Garnishes
Once you’ve plated your generous bowls of Beef Ragu with Pappardelle, finish with a shower of freshly grated Parmesan and a sprinkle of chopped parsley. The cheese melts instantly into the hot ragu, adding salty, nutty complexity, while the fresh green parsley lifts each bite with a pop of color and brightness.
Side Dishes
This dish is rich and hearty, so something simple on the side is perfect. A leafy green salad dressed with lemon and olive oil cuts beautifully through the richness, or try a few slices of good rustic bread—the kind with lots of holes—for soaking up every last drop of sauce. If you like, a glass of the same red wine used in the sauce is a classic pairing, making your dinner feel extra special.
Creative Ways to Present
If you’re treating guests, try spiraling the pappardelle into nests with tongs, then spooning the beef ragu over each mound for a restaurant-worthy presentation. For family-style gatherings, heap everything on a big platter and let everyone help themselves. Want something a little different? Try serving the ragu over creamy polenta or even spooned onto toasted bruschetta for a fun appetizer twist.
Make Ahead and Storage
Storing Leftovers
Beef Ragu with Pappardelle makes some of the best leftovers around. Once cooled, store the ragu and the pasta separately (if possible) in airtight containers in the refrigerator. The flavors deepen overnight, making tomorrow’s meal even better. Enjoy leftovers within 3 to 4 days for the best taste and texture.
Freezing
If you want to freeze the ragu, let it cool to room temperature first, then transfer to freezer-safe containers or heavy-duty freezer bags. Label, date, and freeze for up to 3 months. Always store the pasta separately, as it tends to get mushy after freezing and thawing.
Reheating
For best results, reheat the ragu on the stovetop over medium-low heat, adding a splash of water or broth if it looks too thick. If using the microwave, cover the dish loosely and heat in bursts, stirring occasionally to ensure even warming. Freshen everything up with a little more Parmesan and parsley before serving, and toss together with hot, freshly cooked pappardelle for that just-made texture.
FAQs
What cut of beef works best for ragu?
Beef chuck is the gold standard for Beef Ragu with Pappardelle because it’s well-marbled and becomes incredibly tender after slow cooking, but you can also use short ribs or brisket for equally delicious (and slightly different) results.
Can I make Beef Ragu with Pappardelle in advance?
Absolutely! In fact, making it a day ahead actually lets the flavors meld and deepen. Store it in the fridge and gently reheat before tossing with freshly cooked pasta for maximum flavor payoff.
Is it possible to make this ragu in a slow cooker?
Yes! After searing the beef and sautéing your vegetables, transfer everything to your slow cooker and cook on low for about 8 hours or on high for 4 to 5 hours, until the beef is tender and shreddable.
What wine should I use for the sauce?
Choose a dry red wine you enjoy drinking, such as Chianti, Cabernet Sauvignon, or a simple Merlot. The better the wine, the richer your Beef Ragu with Pappardelle will turn out.
How can I make the dish a little lighter?
If you’d like a lighter version, try using turkey or chicken thighs instead of beef, and swap out the beef broth for a lighter stock. The dish will be less rich but still packed with flavor!
Final Thoughts
If you’re in the mood for a truly comforting and showstopping meal, Beef Ragu with Pappardelle is calling your name. Invite friends, grab a bottle of wine, and watch as everyone falls in love with this Italian classic—soul-warming, bold, and impossible to forget.
Print
Beef Ragu with Pappardelle Recipe
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this hearty Beef Ragu with Pappardelle, a classic Italian dish featuring tender chunks of beef in a rich tomato-based sauce, served over wide, flat pasta. This comforting meal is perfect for a cozy dinner at home.
Ingredients
For the Beef Ragu:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
- 1 yellow onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon dried oregano
For Serving:
- 1 pound pappardelle pasta
- Freshly grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Season the Beef: Season the beef with salt and pepper.
- Sear the Beef: Heat olive oil in a large Dutch oven and sear the beef until browned. Transfer to a plate.
- Cook the Vegetables: In the same pot, sauté onion, carrots, and celery until softened. Add garlic and tomato paste.
- Deglaze the Pot: Pour in red wine, scraping up browned bits. Add crushed tomatoes, broth, thyme, bay leaves, oregano, and beef.
- Braise the Beef: Simmer covered for 2½ to 3 hours until beef is tender. Shred and mix back into the sauce.
- Prepare the Pasta: Cook pappardelle, drain, and toss with ragu.
- Serve: Top with Parmesan and parsley before serving.
Notes
- This ragu develops richer flavors when made ahead.
- Short ribs or brisket can be used as alternatives to beef chuck.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 6g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg
