Beef Ragu with Pappardelle

Introduction

If you’re craving a comforting, rich, and hearty meal that brings the flavors of Italy straight to your table, then Beef Ragu with Pappardelle is the perfect dish for you. The slow-cooked beef, tender pasta, and deep, savory sauce come together in a way that makes every bite feel like a warm hug. Whether it’s a Sunday dinner, a special family gathering, or a cozy weeknight meal, this recipe will impress. The best part? It’s surprisingly easy to prepare and can be made ahead, allowing you to spend more time enjoying your meal and less time in the kitchen.

Why You’ll Love This Recipe

Here’s why Beef Ragu with Pappardelle will become your new go-to comfort food:

• Flavor-packed: The combination of slow-cooked beef, aromatic herbs, and vegetables creates a deep, rich sauce that’s full of flavor.
• Perfect for Special Occasions: Whether you’re hosting a dinner party or just treating your family to something special, this dish feels luxurious yet is easy to prepare.
• Hearty and Satisfying: The beef ragu is meaty and filling, while the wide, chewy pappardelle pasta makes the dish even more comforting.
• Leftovers Taste Even Better: As with most slow-cooked dishes, this ragu tastes even better the next day, making it perfect for meal prepping.
• Customizable: Add more vegetables, adjust the seasoning, or even swap the beef for lamb or pork – this dish is versatile.
• No Special Equipment Needed: You can create this dish with simple kitchen tools, making it accessible to any home cook.
• Make-Ahead Option: The beef ragu can be prepared a day in advance, saving you time on the day you plan to serve it.
• Perfect for Pairing: Serve with a glass of red wine and some freshly grated parmesan for an authentic Italian experience.
• Family-Friendly: The flavors are so comforting that even picky eaters will love it!

Preparation Time and Cook Time

• Total Time: 3 hours
• Preparation Time: 20 minutes
• Cook Time: 2 hours 40 minutes
• Servings: 6
• Calories per serving: Approximately 450 calories
• Key Nutrients: Protein: 45g, Carbohydrates: 35g, Fat: 20g, Fiber: 3g

Ingredients

Gather the following ingredients to create your Beef Ragu with Pappardelle:

For the Beef Ragu:

• 2 tablespoons olive oil
• 2 pounds beef chuck roast, cut into large chunks
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup red wine (optional but recommended)
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth (or more as needed)
• 2 bay leaves
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

For the Pappardelle:

• 1 pound fresh pappardelle pasta (or 12 ounces dried pasta)
• Salt, for pasta water
• Freshly grated parmesan, for serving

Ingredient Highlights

• Beef Chuck Roast: This cut of meat is perfect for slow cooking because it becomes tender and flavorful when simmered for a long time.
• Red Wine: Adds depth to the sauce and complements the beef’s rich flavors. Don’t worry if you don’t have wine—just substitute with more broth!
• Pappardelle: The wide, ribbon-like pasta is ideal for soaking up the flavorful ragu, making each bite satisfying.

Step-by-Step Instructions

Follow these steps to create your Beef Ragu with Pappardelle:

1: Brown the Beef

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Brown the Beef: Season the beef chunks with salt and pepper. Add the beef to the pot and brown it on all sides, about 5-7 minutes. Remove the beef and set aside.

2: Sauté the Vegetables

1. Cook the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until softened and fragrant.
2. Add Garlic: Add the minced garlic and cook for another minute until fragrant.

3: Build the Sauce

1. Deglaze the Pot: Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let the wine cook for 2-3 minutes to reduce slightly.
2. Add Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, beef broth, bay leaves, oregano, and thyme. Bring to a simmer.

4: Slow Cook the Ragu

1. Return the Beef: Add the browned beef back into the pot. Cover the pot and let it simmer on low heat for 2-2.5 hours, or until the beef is tender and easily shreds with a fork. You can also cook it in a slow cooker on low for 6-8 hours for convenience.

Step 5: Shred the Beef

1. Shred the Beef: Once the beef is tender, remove it from the pot and use two forks to shred it into smaller pieces. Discard any large pieces of fat.
2. Simmer the Sauce: Return the shredded beef to the sauce and let it simmer for an additional 15-20 minutes to thicken.

6: Cook the Pappardelle

1. Cook the Pasta: While the ragu is simmering, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente, about 3-4 minutes for fresh pasta or 8-10 minutes for dried pasta.
2. Drain and Reserve: Drain the pasta, reserving about 1/2 cup of pasta cooking water.

7: Combine the Ragu and Pasta

1. Toss the Pasta: Add the cooked pappardelle to the ragu sauce and toss to coat the pasta in the rich, meaty sauce. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.

8: Serve

1. Garnish and Serve: Serve the beef ragu with pappardelle in bowls, topped with freshly grated parmesan and a sprinkle of fresh parsley.

How to Serve

Here are a few creative ways to serve your Beef Ragu with Pappardelle:

1. With a Side Salad: Pair it with a light, crisp salad to balance out the richness of the ragu.
2. Garlic Bread: Serve with freshly baked garlic bread to soak up every last bit of the savory sauce.
3. Wine Pairing: A glass of full-bodied red wine, like Chianti or Cabernet Sauvignon, pairs perfectly with this hearty dish.
4. For Special Occasions: Serve in individual bowls with a side of roasted vegetables for a more elegant presentation.
5. Leftovers: This dish gets even better the next day, making it perfect for meal prep or as a leftover treat.

Additional Tips

Make your Beef Ragu with Pappardelle even better with these tips:

1. Use a Slow Cooker: If you prefer hands-off cooking, make this ragu in a slow cooker for the ultimate convenience.
2. Double the Recipe: This dish freezes well, so make a big batch to enjoy later or share with friends.
3. Adjust the Seasoning: Taste the ragu before serving and adjust the seasoning as needed, adding more salt, pepper, or herbs for extra flavor.
4. Add a Touch of Cream: For a richer sauce, stir in a little heavy cream right before serving.
5. Use Fresh Pasta: If possible, opt for fresh pappardelle for the best texture and flavor.
6. Experiment with Meats: While beef chuck roast is traditional, you can also try this recipe with lamb, pork, or veal for a unique twist.

Recipe Variations

Here are some ideas for customizing your Beef Ragu with Pappardelle:

• Add Mushrooms: Sauté mushrooms with the vegetables for an earthy flavor.
• Spicy Ragu: Add a pinch of red pepper flakes for a little heat.
• Lighter Version: Use ground turkey or chicken instead of beef for a leaner ragu.
• Extra Veggies: Stir in some spinach or kale for extra greens.
• Tomato-Free Ragu: Skip the tomatoes and make a wine-based ragu instead for a different flavor profile.

Freezing and Storage

Keep your Beef Ragu with Pappardelle fresh and ready to enjoy with these storage tips:

• Storage: Store any leftover ragu in an airtight container in the refrigerator for up to 3 days.
• Freezing: The beef ragu can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe bag or container.
• Reheating: Reheat frozen ragu in a saucepan over low heat, adding a bit of beef broth or water if needed to loosen the sauce. Reheat pasta separately.

faq section

Curious about making Beef Ragu with Pappardelle? Here are some answers to common questions that might help you along the way.

Can I make this dish ahead of time?

• Yes! The beef ragu can be made in advance and stored in the refrigerator for up to 3 days. In fact, the flavors develop even more as it sits, making it perfect for meal prep. You can also freeze it for up to 3 months.

What’s the best type of beef to use for ragu?

• Beef chuck roast is ideal because it’s well-marbled and becomes tender after slow cooking. You could also try short ribs or brisket for a richer flavor.

Can I substitute the pappardelle with another pasta?

• While pappardelle is the traditional choice for this ragu, you can easily swap it for other wide pasta types, such as tagliatelle or fettuccine, if needed.

Is the red wine necessary in this recipe?

• Red wine adds depth to the sauce, but if you prefer not to use it, you can substitute it with beef broth or water. Just keep in mind that the flavor might be a little different.

Can I use a slow cooker for this recipe?

• Absolutely! If you prefer a hands-off approach, you can make this dish in a slow cooker. Cook on low for 6-8 hours, or until the beef is tender and easy to shred.

What kind of herbs can I add to the ragu?

While this recipe calls for oregano and thyme, feel free to get creative with herbs like rosemary, basil, or bay leaves. Fresh herbs will give the sauce an extra burst of flavor.

Print

Conclusion

This Beef Ragu with Pappardelle is a dish that brings people together around the dinner table, filled with comforting flavors that will make you feel like you’re in the heart of Italy. It’s a hearty meal that works for any occasion, whether it’s a casual family dinner or a special celebration. Don’t forget to snap a photo and tag me on social media – I love seeing your delicious creations! Enjoy cooking and savoring every bite!