Pappardelle with Beef Ragu

Pappardelle with Beef Ragu is the ultimate comfort food, combining tender, slow-cooked beef with a rich, flavorful tomato sauce served over wide ribbons of pasta. This hearty Italian dish is perfect for family dinners, romantic evenings, or any time you want to indulge in something truly satisfying. Let’s make this delicious classic!

Ingredients

• Beef Chuck (2 lbs, cut into large chunks)
  A well-marbled cut that becomes tender and flavorful when slow-cooked.
• Pappardelle Pasta (1 lb)
  Wide, flat noodles that are perfect for soaking up the hearty ragu sauce.
• Carrot (1 large, diced)
  Adds sweetness and depth to the sauce.
• Celery (1 stalk, diced)
  Balances the flavors with its earthy undertones.
• Onion (1 large, diced)
  A key base ingredient for the sauce.
• Garlic (4 cloves, minced)
  Enhances the sauce with aromatic richness.
• Tomato Paste (2 tablespoons)
  Intensifies the tomato flavor and adds a hint of sweetness.
• Crushed Tomatoes (28 oz can)
  The main body of the sauce. Look for high-quality canned tomatoes for the best flavor.
• Beef Broth (2 cups)
  Adds depth and helps simmer the beef to tender perfection.
• Red Wine (1 cup)
  Infuses the sauce with a rich, robust flavor. Use a dry red wine you’d enjoy drinking.
• Bay Leaves (2)
  Add subtle herbaceous notes during the slow cooking process.
• Fresh Rosemary or Thyme (1 sprig)
  Elevates the sauce with aromatic depth.
• Olive Oil (2 tablespoons)
  For sautéing the vegetables and browning the beef.
• Salt and Pepper (to taste)
  Essential for seasoning the beef and sauce.
• Parmesan Cheese (for garnish, optional)
  Freshly grated Parmesan adds a salty, nutty finish.

How to Make Pappardelle with Beef Ragu

Step 1: Sear the Beef
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef chunks generously with salt and pepper. Sear them on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

Step 2: Sauté the Vegetables
In the same pot, add the diced onion, carrot, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste, stirring for 1-2 minutes until fragrant.

Step 3: Deglaze with Red Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.

Step 4: Build the Sauce
Add the crushed tomatoes, beef broth, bay leaves, and fresh rosemary or thyme. Return the seared beef to the pot, ensuring it is submerged in the sauce.

Step 5: Slow Cook the Ragu
Cover the pot and reduce the heat to low. Simmer gently for 2-3 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. Shred the beef with two forks and mix it back into the sauce. Adjust seasoning with salt and pepper as needed.

Step 6: Cook the Pappardelle
Bring a large pot of salted water to a boil. Cook the pappardelle until al dente according to the package instructions. Reserve ½ cup of pasta water before draining.

Step 7: Combine and Serve
Toss the cooked pappardelle with the beef ragu, adding a splash of reserved pasta water if needed to loosen the sauce. Serve hot, garnished with freshly grated Parmesan cheese.

Equipment Needed

• Dutch oven or large heavy-bottomed pot
• Large pot for cooking pasta
• Wooden spoon for stirring
• Tongs or forks for shredding beef
• Grater for Parmesan cheese

Frequently Asked Questions

Can I use a different cut of beef?
Yes, beef short ribs or brisket are great alternatives. Both work well with the slow-cooking method.

What if I don’t have red wine?
You can substitute with additional beef broth or a splash of balsamic vinegar for acidity.

Can I make this dish ahead of time?
Absolutely! The beef ragu tastes even better the next day. Store it in the fridge for up to 3 days or freeze for up to 3 months.

Is there a substitute for pappardelle?
If you don’t have pappardelle, tagliatelle or fettuccine are excellent substitutes.

Can I make this gluten-free?
Yes, simply use gluten-free pasta and ensure your beef broth is gluten-free.

How do I thicken the sauce if it’s too thin?
Simmer the sauce uncovered during the last 20-30 minutes of cooking to reduce and concentrate the flavors.

Can I make this in a slow cooker?
Yes! Sear the beef and sauté the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.

Conclusion

Pappardelle with Beef Ragu is a rich, flavorful dish that’s as comforting as it is impressive. Perfect for special occasions or simply a cozy night in, this recipe is sure to become a favorite. If you try it, don’t forget to share it on Facebook or save it to Pinterest for later. Buon appetito!