I can’t wait to share my Beef Ragu and the single trick that makes this slow braise completely foolproof.

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I love a Sunday that smells like slow braise. This Weekend Braised Beef Ragu With Pappardelle began as a lazy experiment with a big piece of beef chuck and a sack of pappardelle and somehow became my go to for when I need something indulgent but simple.

The sauce gets deep and savory the longer it simmers, and folks always think it came from a trattoria, like a proper Beef Ragu. Honestly sometimes I say it’s just a Pappardelle Recipe I adapted, though really it’s more of an all day reward.

Give it a try, you wont be disappointed.

Ingredients

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Beef chuck: rich in protein and collagen, gives body and savory depth to sauce.
Pancetta: salty pork adds fat and umami balances acidity from tomatoes.
Yellow onion: mild sweetness when browned, offers fiber and an aromatic base.
Carrots: bring natural sweetness and beta carotene, subtle texture contrast to ragu.
Crushed tomatoes: provide acidity, vitamin C and body, can be slightly sweet.
Red wine: adds tannin driven depth and bright fruit notes, deglazes the pan.
Pappardelle: wide pasta that soaks up sauce, mostly carbs for quick energy.
Parmesan: salty umami rich cheese adds protein and finish, melts into the sauce.

Ingredient Quantities

3 lb beef chuck

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp olive oil

4 oz pancetta or bacon

1 large yellow onion

2 medium carrots

2 celery stalks

4 cloves garlic

2 tbsp tomato paste

1 1/2 cups dry red wine

28 oz crushed tomatoes (1 can)

1 1/2 cups beef stock

2 bay leaves

4 sprigs fresh thyme

1/2 cup whole milk

1 tsp sugar (optional)

12 oz pappardelle

1/2 cup freshly grated Parmesan

2 tbsp chopped fresh parsley

How to Make this

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1. Pat the 3 lb beef chuck dry and cut into large 2 to 3 inch pieces, season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

2. Heat 2 tbsp olive oil in a heavy Dutch oven over medium high heat, brown the beef in batches until deeply seared on all sides, about 4 to 5 minutes per side, then transfer the browned pieces to a plate.

3. Add 4 oz pancetta or bacon to the pot and cook until it’s crisp and has released its fat; remove some excess fat if the pot seems greasy, then add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks with a pinch of salt and cook until softened, about 6 to 8 minutes.

4. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cook and stir for about 1 to 2 minutes until the paste darkens a bit and smells toasty.

5. Pour in 1 1/2 cups dry red wine to deglaze, scrape up the brown bits from the bottom and simmer until the wine is reduced by about half, roughly 6 to 8 minutes.

6. Return the beef and any accumulated juices to the pot, add one 28 oz can crushed tomatoes, 1 1/2 cups beef stock, 2 bay leaves and 4 sprigs fresh thyme, bring to a gentle simmer, cover and either transfer to a 300 F oven or turn the stove to low and braise gently for 3 to 4 hours until the meat is fall apart tender. Give it a stir now and then.

7. Remove the beef to a cutting board, discard bay leaves and thyme stems, shred the meat with two forks and return it to the sauce. Stir in 1/2 cup whole milk and 1 tsp sugar if the sauce tastes too acidic, then simmer uncovered for 10 to 15 minutes to meld and thicken. Taste and adjust salt and pepper, dont be shy to add a little more.

8. While the sauce finishes, bring a large pot of salted water to a boil and cook 12 oz pappardelle until just al dente according to the package, reserve about 1 cup of the pasta water before draining.

9. Add the drained pappardelle to the ragu, toss gently with a splash or two of reserved pasta water to loosen the sauce and help it cling to the noodles, then stir in 1/2 cup freshly grated Parmesan until creamy.

10. Serve hot topped with extra Parmesan and 2 tbsp chopped fresh parsley, and a little extra olive oil if you want. Enjoy, its seriously worth the wait.

Equipment Needed

1. Large heavy Dutch oven or ovenproof pot (for searing then braising the beef)
2. Large pot for the pasta (and to reserve about 1 cup pasta water)
3. Sharp chef’s knife and sturdy cutting board (for the beef and vegetables)
4. Tongs and a slotted spoon (to turn the meat and lift out solids)
5. Wooden spoon or heatproof spatula (for stirring tomato paste and sauce)
6. Measuring cups and spoons (for wine, stock, milk, salt etc)
7. Colander and pasta tongs or a long-handled spoon (to drain and toss pappardelle)
8. Box grater or microplane and a small bowl (for grating Parmesan and finishing; dont skip it)

FAQ

How long does this ragu take to make? Active prep is about 30 to 45 minutes, then braise 3 to 4 hours in a 325 F oven until the beef is fall-apart tender. You can also simmer on the stove over low heat for the same time, or use a slow cooker for 6 to 8 hours on low.

Can I use a different cut of beef or ground beef? Chuck is ideal for its fat and connective tissue, but short ribs or brisket work great too. Ground beef will give a different, less silky texture, so if you use it cook it shorter and don’t expect the same shredded result.

Why is there milk and optional sugar in the sauce? A splash of whole milk cuts the tomato sharpness and helps soften the meat, making the sauce richer. The teaspoon of sugar is only if your tomatoes taste too acidic, you can skip it, no big deal.

How do I know the meat is done and how do I shred it? It’s done when it falls apart with two forks and you can easily shred it, usually after 3 to 4 hours. If you have a thermometer, aim for about 195 to 205 F internal temp for perfect shredding.

How should I finish the pappardelle with the ragu? Cook pappardelle al dente, reserve about a cup of the pasta water, drain and toss the pasta with the ragu off the heat adding a splash of pasta water to loosen the sauce. Finish with grated Parmesan and chopped parsley.

Can I make this ahead or freeze leftovers? Yes. Refrigerate for 3 to 4 days, or freeze up to 3 months in airtight containers. Reheat gently on the stove with a little stock or water, adjust salt after reheating since flavors concentrate when chilled.

Weekend Braised Beef Ragu With Pappardelle Recipe Substitutions and Variations

3 lb beef chuck: try beef short ribs, oxtail, or boneless pork shoulder for the same shreddy texture; or for a vegetarian version use big portobello or mixed mushrooms, just braise a bit longer.
4 oz pancetta or bacon: swap with guanciale, diced prosciutto, or smoked ham; or omit and stir in 1 tbsp olive oil plus 1 tsp smoked paprika for that smoky hit.
1 1/2 cups dry red wine: replace with extra beef stock and 2 tbsp red wine vinegar or a splash of balsamic; you can also use 1 1/2 cups nonalcoholic red wine or stock plus 1 tsp Worcestershire for depth.
12 oz pappardelle: use tagliatelle, fettuccine, wide egg noodles, or even rigatoni if you want tubes that catch more sauce.

Pro Tips

1) Dont crowd the pan when searing. Brown the beef in true contact with the metal so you get that deep mahogany crust, then set pieces aside. If theres too much fat, spoon some out but leave a little for flavor.

2) Toast the tomato paste and really scrape the fond when you deglaze with wine. A modest, drinkable wine is fine, nothing fancy. Reduce the wine until it concentrates, that layer of flavor makes the sauce sing. If the sauce gets too bright or sharp later, a teaspoon of sugar or a splash of milk will calm it down.

3) Low and slow is the goal, but check don’t assume. Use a fork to test for fall apart tenderness, and let the meat rest a few minutes before shredding so it stays juicy. Save some of the braising liquid, skim excess fat, then reduce it if you want a richer, glossier sauce.

4) Finish the pasta in the sauce, dont just dump sauce on top. Reserve about a cup of pasta water, add a splash or two to loosen and help the sauce cling, then stir in the cheese off the heat for a silky finish. Time the pappardelle so it hits the sauce still slightly underdone, it will finish cooking there.

Weekend Braised Beef Ragu With Pappardelle Recipe

Recipe by Sarah level

0.0 from 0 votes

I can't wait to share my Beef Ragu and the single trick that makes this slow braise completely foolproof.

Servings

servings

Calories

1071

kcal

Equipment: 1. Large heavy Dutch oven or ovenproof pot (for searing then braising the beef)
2. Large pot for the pasta (and to reserve about 1 cup pasta water)
3. Sharp chef’s knife and sturdy cutting board (for the beef and vegetables)
4. Tongs and a slotted spoon (to turn the meat and lift out solids)
5. Wooden spoon or heatproof spatula (for stirring tomato paste and sauce)
6. Measuring cups and spoons (for wine, stock, milk, salt etc)
7. Colander and pasta tongs or a long-handled spoon (to drain and toss pappardelle)
8. Box grater or microplane and a small bowl (for grating Parmesan and finishing; dont skip it)

Ingredients

3 lb beef chuck
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil
4 oz pancetta or bacon
1 large yellow onion
2 medium carrots
2 celery stalks
4 cloves garlic
2 tbsp tomato paste
1 1/2 cups dry red wine
28 oz crushed tomatoes (1 can)
1 1/2 cups beef stock
2 bay leaves
4 sprigs fresh thyme
1/2 cup whole milk
1 tsp sugar (optional)
12 oz pappardelle
1/2 cup freshly grated Parmesan
2 tbsp chopped fresh parsley

Directions

Pat the 3 lb beef chuck dry and cut into large 2 to 3 inch pieces, season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
Heat 2 tbsp olive oil in a heavy Dutch oven over medium high heat, brown the beef in batches until deeply seared on all sides, about 4 to 5 minutes per side, then transfer the browned pieces to a plate.
Add 4 oz pancetta or bacon to the pot and cook until it's crisp and has released its fat; remove some excess fat if the pot seems greasy, then add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks with a pinch of salt and cook until softened, about 6 to 8 minutes.
Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cook and stir for about 1 to 2 minutes until the paste darkens a bit and smells toasty.
Pour in 1 1/2 cups dry red wine to deglaze, scrape up the brown bits from the bottom and simmer until the wine is reduced by about half, roughly 6 to 8 minutes.
Return the beef and any accumulated juices to the pot, add one 28 oz can crushed tomatoes, 1 1/2 cups beef stock, 2 bay leaves and 4 sprigs fresh thyme, bring to a gentle simmer, cover and either transfer to a 300 F oven or turn the stove to low and braise gently for 3 to 4 hours until the meat is fall apart tender. Give it a stir now and then.
Remove the beef to a cutting board, discard bay leaves and thyme stems, shred the meat with two forks and return it to the sauce. Stir in 1/2 cup whole milk and 1 tsp sugar if the sauce tastes too acidic, then simmer uncovered for 10 to 15 minutes to meld and thicken. Taste and adjust salt and pepper, dont be shy to add a little more.
While the sauce finishes, bring a large pot of salted water to a boil and cook 12 oz pappardelle until just al dente according to the package, reserve about 1 cup of the pasta water before draining.
Add the drained pappardelle to the ragu, toss gently with a splash or two of reserved pasta water to loosen the sauce and help it cling to the noodles, then stir in 1/2 cup freshly grated Parmesan until creamy.
Serve hot topped with extra Parmesan and 2 tbsp chopped fresh parsley, and a little extra olive oil if you want. Enjoy, its seriously worth the wait.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.