Name: Beef Ragu with Pappardelle Recipe
Prep time: 25 min
Cook time: 180 min
Ingredients: 2 tablespoons olive oil; 2 lbs beef chuck (cut into 2-inch cubes); Salt and freshly ground black pepper (to taste); 1 large yellow onion (finely chopped); 2 carrots (finely diced); 2 celery ribs (finely diced); 4 garlic cloves (minced); 2 tablespoons tomato paste; 1 cup dry red wine; 1 28-ounce can San Marzano crushed tomatoes; 1 cup beef stock or broth; 2 bay leaves; 1 teaspoon dried oregano; 1 sprig fresh rosemary; 1 sprig fresh thyme; Pinch of red pepper flakes (optional); 1 lb pappardelle pasta; Salt (for pasta water); For Serving:; Freshly grated Parmesan cheese; Chopped fresh parsley or basil; A drizzle of good olive oil

Few dishes rival the comfort and richness of a slow-simmered Beef Ragu with Pappardelle. This classic Italian recipe has earned its place in kitchens across the world for good reason—it’s the ultimate combination of rustic charm and refined flavor. With tender chunks of beef cooked low and slow in a deeply savory tomato and wine sauce, paired with wide ribbons of pappardelle pasta, it’s a dish that turns any dinner into an occasion.

As a professional chef with years spent simmering sauces and perfecting pasta pairings, I can confidently say this Beef Ragu with Pappardelle recipe is the kind of soul-warming meal that builds flavor in layers, rewards patience, and leaves guests asking for seconds.

In this post, we’ll go deep—covering ingredients, preparation tips, time-saving tricks, wine pairings, serving suggestions, and even creative leftovers. Whether you’re hosting a dinner party or making a cozy Sunday supper, this comprehensive guide will help you bring restaurant-level ragu to your home kitchen.

What Is Beef Ragu?

Ragu is Italy’s answer to the French “braise”—a meat-based sauce that’s cooked low and slow until everything breaks down into luscious, flavor-packed deliciousness. Traditional beef ragu often includes a soffritto (finely chopped onion, carrot, and celery), tomato paste, red wine, and herbs, all simmered with beef until meltingly tender.

Unlike its cousin, Bolognese, which uses ground meat and milk for a creamy texture, beef ragu is chunkier, heartier, and more rustic—perfect for spooning over thick, chewy ribbons of pasta like pappardelle.

Why Pappardelle Is the Perfect Match

Pappardelle are broad, flat noodles—usually made from egg-enriched dough—that are built for big, bold sauces. The width of the pasta provides ample surface area for the rich ragu to cling to, ensuring every bite is loaded with flavor.

Fresh or dried, pappardelle holds up beautifully under the weight of a robust sauce like beef ragu. If you’ve ever watched sauce slide off a spaghetti noodle, you’ll appreciate just how effective pappardelle is at capturing and holding onto that meaty goodness.

Ingredients You’ll Need

To create a deeply flavorful beef ragu with pappardelle, you’ll want to gather high-quality ingredients. Here’s the full list:

For the Beef Ragu:

2 tablespoons olive oil

2 lbs beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper, to taste
1 large yellow onion, finely chopped

2 carrots, finely diced
2 celery ribs, finely diced
4 garlic cloves, minced

2 tablespoons tomato paste
1 cup dry red wine (Chianti, Sangiovese, or Cabernet Sauvignon)
1 (28-ounce) can San Marzano crushed tomatoes

1 cup beef stock or broth
2 bay leaves
1 teaspoon dried oregano

1 sprig fresh rosemary
1 sprig fresh thyme
Pinch of red pepper flakes (optional, for subtle heat)

For the Pasta:

1 lb pappardelle pasta (fresh preferred, but dried works)
Salt, for pasta water

For Serving:

Freshly grated Parmesan cheese

Chopped fresh parsley or basil
A drizzle of good olive oil

Step-by-Step Instructions

This Beef Ragu with Pappardelle recipe is about layering flavors and letting time do the hard work.

1. Sear the Beef

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes generously with salt and pepper. Working in batches, sear the beef until browned on all sides—this caramelization adds depth. Set aside.

2. Build the Flavor Base

In the same pot, reduce the heat to medium and add a bit more oil if needed. Sauté the onion, carrot, and celery (the soffritto) until softened and fragrant—about 8–10 minutes. Stir in the garlic and tomato paste, cooking for 2–3 minutes until the paste darkens slightly.

3. Deglaze with Wine

Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let it simmer for 3–4 minutes to reduce slightly and cook off the alcohol.

4. Simmer Low and Slow

Add the crushed tomatoes, beef stock, bay leaves, oregano, rosemary, thyme, and red pepper flakes. Return the seared beef and its juices to the pot. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 2.5 to 3 hours, stirring occasionally.

The beef should become fork-tender and begin to fall apart. Discard herb stems and bay leaves, then use two forks to shred the beef into the sauce.

5. Cook the Pappardelle

Bring a large pot of salted water to a boil. Cook the pappardelle until al dente—fresh pasta usually takes just 2–3 minutes, dried takes 7–9 minutes. Reserve 1/2 cup of pasta water, then drain.

6. Toss and Serve

Add the drained pasta directly into the ragu, along with a splash of reserved pasta water to help the sauce cling. Toss gently to coat every strand. Serve hot, topped with Parmesan, chopped herbs, and a drizzle of olive oil.

Pro Tips for the Best Beef Ragu

Use marbled beef: Beef chuck has just the right balance of meat and fat for slow braising.
Take your time searing: Browning the meat well is key to building flavor.

Don’t rush the simmer: The magic happens during those long, slow hours.
Layer herbs: Fresh rosemary and thyme infuse the sauce with aromatic depth.
Make it ahead: Ragu tastes even better the next day. The flavors meld beautifully overnight.

Variations and Substitutions

Don’t be afraid to put your own spin on this classic.

Short on time? Use a pressure cooker or Instant Pot to cut down cooking time to about 45–60 minutes.
No red wine? Substitute with beef broth and a splash of balsamic vinegar for acidity.

Want it spicier? Add more red pepper flakes or a touch of Calabrian chili paste.
No pappardelle? Tagliatelle, fettuccine, or even rigatoni work in a pinch.
Make it gluten-free: Use gluten-free pasta or serve over creamy polenta.

Serving Suggestions

Beef Ragu with Pappardelle is rich and satisfying, so serve it with lighter sides to balance the meal.

Crusty bread: For mopping up every last bit of sauce.
Simple salad: Arugula with lemon vinaigrette or a fennel and orange salad.

Roasted vegetables: Think garlic broccolini, asparagus, or brussels sprouts.

Wine Pairings

You can’t go wrong pairing this dish with a bold Italian red.

Chianti Classico: High acidity cuts through the richness.

Barolo: Earthy, structured, and refined.
Zinfandel or Syrah: Great if you prefer New World wines.

And yes—save a splash of wine for the cook!

Storing and Reheating Leftovers

Beef Ragu with Pappardelle stores beautifully.

Fridge: Store ragu and pasta separately in airtight containers for up to 4 days.
Freezer: Freeze the ragu (not the pasta) for up to 3 months.

Reheating: Gently reheat the ragu on the stove with a splash of broth or water. Cook fresh pasta before serving.

FAQs About Beef Ragu with Pappardelle

Q: Can I use ground beef instead of chuck?
A: You can, but it’ll be more like a meat sauce or Bolognese. For true ragu, stick with chunks of beef.

Q: What if I don’t have a Dutch oven?
A: Any heavy pot with a tight-fitting lid will work. You can also use a slow cooker for the simmering phase.

Q: Can I make this ahead for a dinner party?
A: Absolutely. Make the ragu the day before, then cook fresh pasta just before serving.

Q: Can I add mushrooms or pancetta?
A: Yes! Mushrooms add earthiness, and pancetta deepens the umami base.

Final Thoughts

This Beef Ragu with Pappardelle recipe is more than a meal—it’s an experience. It’s the kind of dish that invites people to linger at the table, share stories, and go back for “just one more bite.” Whether you’re channeling your inner nonna or treating friends to a taste of rustic Italy, this ragu will rise to the occasion.

From the gentle bubbling of the sauce to the rich, meaty aroma that fills your kitchen, every step of the process rewards the home cook. Serve it with love, and it’ll show in every bite.