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Weekend Braised Beef Ragu with Pappardelle

A comforting and flavorful braised beef ragu, perfectly paired with wide pappardelle pasta, making it a great dish for sharing with family and friends.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Ragu
  • 2 lbs beef chuck roast A tender cut that becomes melt-in-your-mouth delicious.
  • 1 large onion, diced For sweetness and depth.
  • 2 carrots, diced Adds natural sugars and color.
  • 2 stalks celery, diced For that aromatic base.
  • 4 cloves garlic, minced Garlic lovers rejoice!
  • 1 can (28 oz) crushed tomatoes Opt for San Marzano if you can.
  • 1 cup red wine Choose a dry wine for a richer flavor; perfect for sipping while cooking.
  • 2 cups beef stock Homemade if possible.
  • 2 tbsp olive oil For sautéing.
  • 2 bay leaves Adds a hint of earthiness.
  • 1 tsp dried oregano Brings another layer of flavor.
  • Salt and pepper to taste
For the Pasta
  • 1 lb pappardelle pasta Wide noodles that are perfect for the ragu.
For Garnish
  • Fresh basil or parsley A splash of color and freshness.

Method
 

Preparation
  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Stir in the garlic, cooking for another minute until fragrant.
  3. Season the beef chuck roast with salt and pepper. In the same pot, sear the beef on all sides until browned, about 3-4 minutes per side.
  4. Pour in the red wine, allowing it to deglaze the pot, scraping up those delicious browned bits. Let it bubble for a couple of minutes.
  5. Add the crushed tomatoes, beef stock, bay leaves, and oregano. Bring the mixture to a gentle simmer.
  6. Cover the pot and reduce the heat to low, allowing it to braise for 2 to 2.5 hours until the beef is tender.
Final Steps
  1. Remove the beef and shred it with two forks. Discard the bay leaves and return the shredded beef to the pot. Stir to combine, and let it simmer for an additional 10-15 minutes.
  2. Cook the pappardelle according to package instructions. Drain and reserve a bit of the pasta water.
  3. Toss the pasta with the ragu, adding a splash of reserved water if necessary.
  4. Serve hot, garnished with fresh basil or parsley.

Notes

Herb Swaps: Experiment with fresh herbs like thyme or rosemary. Add Veggies: Incorporate mushrooms, bell peppers, or spinach. For a gluten-free option, use gluten-free pasta or zucchini noodles.