Pappardelle with Beef Ragu

Get ready to create the most comforting Italian classic: Pappardelle with Beef Ragu. This rich, slow-cooked sauce paired with wide, silky pasta ribbons is the ultimate weekend cooking project. I’ll guide you through each step to ensure your ragu turns out perfectly tender and flavorful.

Ingredients:

• Main Ingredients:
  • 2 lbs beef chuck, cut into 2-inch pieces
  • 1 lb pappardelle pasta
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 large onion, finely diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine (preferably Chianti)
  • 28 oz crushed tomatoes
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
• Optional Additions:
  • Freshly grated Parmigiano-Reggiano
  • Fresh basil leaves
  • Red pepper flakes
• Pro Tips:
  • For best results, use 80/20 ground beef if substituting for chuck
  • San Marzano tomatoes provide the best flavor
  • Gluten-free option: Use gluten-free pappardelle

Step-by-Step Instructions:

1. Season beef chunks generously with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Brown beef in batches (about 5-6 minutes per batch) until deeply golden on all sides. Don’t overcrowd the pot – this ensures proper browning. Remove meat and set aside.
3. In the same pot, add remaining oil and reduce heat to medium. Add onions, carrots, and celery (soffritto). Cook for 8-10 minutes until vegetables are soft and onions are translucent.
4. Add garlic and tomato paste, cooking for 2 minutes until paste darkens slightly and becomes fragrant.
5. Pour in wine, scraping bottom of pot to release brown bits. Simmer until wine reduces by half (about 5 minutes).
6. Return beef to pot. Add crushed tomatoes, bay leaves, and rosemary. Bring to boil, then reduce heat to low. Simmer covered for 2.5-3 hours, stirring occasionally, until meat is fork-tender.
7. Once tender, shred meat using two forks. Simmer uncovered for 15-20 minutes to thicken sauce.
8. Cook pappardelle in well-salted water according to package instructions, typically 8-10 minutes for al dente.
9. Reserve 1 cup pasta water before draining. Toss pasta with ragu, adding pasta water as needed for desired consistency.

Key Details:

Total Time: 3.5 hours (Prep: 30 mins | Cook: 3 hours)
🍽️ Servings: 6-8 people
🔥 Calories: ~650 per serving
⚙️ Equipment: Dutch oven, large pot for pasta, sharp knife, cutting board

Pro Tips & Variations:

• Let meat come to room temperature before cooking for even browning
• Don’t rush the browning process – it builds essential flavor
• For extra richness, add a Parmesan rind while simmering
• Freeze extra sauce without pasta for up to 3 months

Storage Instructions:

Store sauce separately from pasta in airtight containers. Sauce keeps for 4 days in refrigerator or 3 months in freezer. Fresh pasta should be consumed within 2 days.

Frequently Asked Questions:

• Can I use ground beef instead of chuck? Yes, but cooking time reduces to 1.5 hours.
• What if I can’t find pappardelle? Substitute with tagliatelle or fettuccine.
• Can I make this in a slow cooker? Yes, cook on low for 8 hours after browning meat.
• Why is my sauce too liquid? Simmer uncovered longer to reduce.