If you’re craving a soul-warming bowl of pasta, Beef Ragu with Pappardelle is the kind of comforting Italian classic you’ll want to make on repeat. There’s just something magical about tender shreds of beef braised in a deeply savory tomato sauce, all beautifully tangled with wide ribbons of pappardelle. Whether you’re feeding family or impressing friends, this dish turns any night into a special occasion with its rich aroma and bold flavor. Best of all, it’s even better the next day, so it’s perfect for make-ahead meals or cozy leftovers!
Ingredients You’ll Need
What makes Beef Ragu with Pappardelle shine are its honest, rustic ingredients—each one playing a starring role either in building layers of flavor or giving the sauce its luscious body. Here’s your lineup of pantry staples and fresh produce that simply work magic together.
- Olive oil: Gives the ragu its silky foundation and helps brown the beef beautifully.
- Beef chuck or stewing beef: The marbling in this cut transforms into tender shreds after a long, slow braise.
- Salt and black pepper: Essential seasonings for both the beef and the finished sauce—don’t skimp!
- Yellow onion: Offers sweetness and depth, melting into the sauce as it cooks.
- Carrots: Bring a natural hint of sweetness and help create that classic Italian soffritto base.
- Celery stalks: Adds aromatic flavor and rounds out the soffritto for a perfectly balanced sauce.
- Garlic: Four cloves pack the sauce with irresistible fragrance.
- Tomato paste: Intensifies the tomato flavor and gives the sauce a gorgeous red hue.
- Red wine: Lifts and deepens the ragu with richness (swap for more broth if you prefer alcohol-free).
- Crushed tomatoes (28oz): Form the heart of the sauce, providing body and tanginess.
- Beef broth: Adds savory depth and helps tenderize the beef during its long braise.
- Dried oregano: A quintessential Italian herb, giving earthy warmth to the sauce.
- Dried thyme: Complements the beef with a gentle, herbal back note.
- Bay leaves: Two leaves infuse the sauce with a subtly complex, almost tea-like aroma.
- Pappardelle pasta: These wide ribbons are your perfect partner for scooping up every bit of ragu.
- Grated Parmesan cheese: Adds a nutty finish both melted into the sauce and sprinkled on top.
- Fresh parsley (optional): Sprinkled at the end, this adds color and brightness to each bowl.
How to Make Beef Ragu with Pappardelle
Step 1: Brown the Beef
Begin by generously seasoning your beef chunks with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat, then sear the beef in batches. Searing helps create a deep, caramelized crust on each piece, building the savory base for your ragu. After all sides are beautifully browned, transfer the beef to a plate and get ready for the next flavor-building step.
Step 2: Sauté the Aromatics
Turn the heat down to medium and add your finely chopped onion, carrots, and celery to the same pot. Cook these vegetables for about five to seven minutes, stirring occasionally, until they’re soft and aromatic. This trio, known as soffritto, is the traditional Italian flavor base that sweetens the sauce and adds wonderful texture.
Step 3: Add Garlic and Tomato Paste
Toss in the minced garlic and stir in the tomato paste. Let them cook for just a minute—enough for the garlic to release its fragrance and for the tomato paste to caramelize a bit. This step gives the sauce its earthy backbone and vibrant red color.
Step 4: Deglaze with Red Wine
Pour in the red wine, using your spoon to scrape up all those savory browned bits stuck to the bottom of the pot from earlier. These bits are flavor gold! Allow the wine to simmer for a couple of minutes to reduce slightly and mellow out, enhancing the overall depth of the ragu.
Step 5: Build the Sauce and Braise
Stir in the crushed tomatoes, beef broth, dried oregano, thyme, and the bay leaves. Return your browned beef (plus any juices) back to the pot. Give everything a good stir, bring it to a gentle simmer, then cover and let it cook on low for two and a half to three hours. The slow braise is where the transformation happens: the beef turns meltingly tender, and the sauce becomes rich and concentrated.
Step 6: Cook the Pappardelle
About 20 minutes before the ragu is finished, boil a large pot of salted water. Add the pappardelle and cook until just al dente—these wide noodles need to have a bit of bite to hold up to the hearty sauce. Reserve half a cup of the starchy pasta water before draining.
Step 7: Shred the Beef and Finish the Sauce
Remove the bay leaves from the sauce and use two forks to shred the beef directly in the pot. Sprinkle in the grated Parmesan and stir until melted and luscious. Add a splash of the reserved pasta water if the sauce needs loosening. This ensures the sauce clings to every ribbon of pappardelle!
Step 8: Toss and Serve
Add the drained pappardelle to the pot, tossing thoroughly so pasta and ragu become one delicious tangle. Serve immediately in generous bowls, topped with extra Parmesan and a shower of fresh parsley if you like.
How to Serve Beef Ragu with Pappardelle
Garnishes
The final touch for your Beef Ragu with Pappardelle is a flourish of freshly grated Parmesan and a sprinkle of chopped parsley. These not only add a pop of fresh color but also lift all those bold flavors. Don’t be shy—pass extra cheese at the table so everyone can customize their bowl!
Side Dishes
Pair this dish with a simple green salad (think arugula with lemon vinaigrette) or some roasted asparagus to keep things light. A warm loaf of rustic bread is virtually mandatory for mopping up all that glorious sauce, and a bold red wine never hurts alongside.
Creative Ways to Present
For a showstopper dinner, twirl the pappardelle high with long tongs and nestle it right in the center of the plate—top with a mound of that glistening beef ragu and a dramatic shaving of Parmesan. Or, serve family-style in a big rustic bowl so guests can dig in together, Italian trattoria-style!
Make Ahead and Storage
Storing Leftovers
Leftover Beef Ragu with Pappardelle tastes absolutely fantastic the next day. Store cooled ragu (separate from pasta, if possible) in an airtight container in the refrigerator for up to 4 days. If you’ve already combined the pasta and sauce, it will still hold up well, just know the noodles may soften a bit.
Freezing
This ragu is a freezer champion. Once cooled, spoon the beef ragu (without the pasta) into containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Cook fresh pappardelle pasta when you’re ready to serve so it tastes like you just made it!
Reheating
To reheat, gently warm the ragu in a saucepan over low heat, adding a splash of beef broth or pasta water to loosen the sauce if necessary. If reheating leftovers with pasta, add a touch of water and gently toss until everything is heated through—it’ll taste as wonderful as it did on day one.
FAQs
Can I make Beef Ragu with Pappardelle in a slow cooker?
Absolutely! Sear the beef and sauté the aromatics as instructed, then transfer everything to your slow cooker. Cook on low for 8 hours or until the beef is fork-tender, and finish with Parmesan and pasta just before serving.
What if I can’t find pappardelle pasta?
No worries—tagliatelle or fettuccine are excellent alternatives. Any wide, flat noodle will do a great job of holding onto that hearty ragu.
Is there a substitute for red wine in this recipe?
You can swap the red wine for additional beef broth if you’d like an alcohol-free version. You’ll still end up with a deliciously rich sauce, though wine does add a special depth.
Can I use a different cut of beef?
Beef chuck is ideal because of its marbling, but brisket or short ribs are great as well. Just make sure to cut them into large chunks and braise until completely tender.
How do I make Beef Ragu with Pappardelle dairy-free?
Just skip the Parmesan cheese or use your favorite dairy-free hard cheese alternative for serving. The sauce itself is completely dairy-free and still loaded with flavor!
Final Thoughts
If you’re on the hunt for a meal that feels both homey and luxurious, Beef Ragu with Pappardelle is calling your name. The slow-cooked sauce and tender beef create pure magic atop those beautiful pasta ribbons. Invite some friends over or treat yourself to a cozy night in—you’ll love every bite, and I promise it gets even better the next day. Give it a try and make it your own Italian tradition!
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, Braising
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This Beef Ragu with Pappardelle recipe is a hearty Italian dish featuring slow-cooked beef in a rich tomato-based sauce, served over wide, flat pasta. It’s a comforting and satisfying meal perfect for family dinners or special occasions.
Ingredients
For the Beef Ragu:
- 2 tablespoons olive oil
- 2 pounds beef chuck or stewing beef (cut into 2-inch pieces)
- Salt and black pepper to taste
- 1 yellow onion (finely chopped)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
For Serving:
- 1 pound pappardelle pasta
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Chopped fresh parsley for garnish (optional)
Instructions
- Season the Beef: Season the beef with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning to sear all sides, then transfer to a plate.
- Prepare the Ragu: In the same pot, reduce heat to medium and sauté onion, carrots, and celery. Add garlic and tomato paste, then deglaze with red wine. Stir in crushed tomatoes, beef broth, oregano, thyme, and bay leaves. Simmer for 2 minutes. Return the beef to the pot and simmer covered for 2.5 to 3 hours.
- Cook the Pasta: About 20 minutes before the ragu is done, cook the pappardelle pasta until al dente. Reserve pasta water.
- Finish the Dish: Discard bay leaves, shred the beef, stir in Parmesan cheese and pasta water. Toss with cooked pasta. Serve with extra Parmesan and parsley.
Notes
- This ragu tastes even better the next day.
- You can make it ahead and refrigerate or freeze for later.
- Substitute red wine with more broth if needed.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 6g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg
