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Beef Ragu with Pappardelle Recipe

This classic Italian Beef Ragu with Pappardelle is a rich, slow-simmered meat sauce served over wide ribbons of pasta—perfect for cozy dinners and bursting with deep, savory flavor.
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Prep Time 25 minutes
Cook Time 3 hours
Course Main Course
Cuisine Italian
Servings 6
Calories 620 kcal

Ingredients
  

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
  • 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 the Pasta:

  • 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

Instructions
 

Step 1: Sear the Beef

  • Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Brown the beef in batches until all sides are seared. Set aside.

Step 2: Build the Flavor Base

  • Lower heat to medium. In the same pot, sauté onion, carrot, and celery until soft (about 8–10 minutes). Add garlic and tomato paste. Cook 2–3 minutes more.

Step 3: Deglaze

  • Pour in red wine, scraping up brown bits. Simmer 3–4 minutes to reduce slightly.

Step 4: Simmer the Ragu

  • Add crushed tomatoes, beef stock, bay leaves, oregano, rosemary, thyme, and red pepper flakes. Return beef and juices to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered or partially covered for 2.5 to 3 hours, stirring occasionally.

Step 5: Shred and Finish the Sauce

  • Remove herbs and bay leaves. Shred beef with forks and stir into sauce.

Step 6: Cook the Pasta

  • Boil salted water. Cook pappardelle until al dente. Reserve ½ cup pasta water. Drain.

Step 7: Combine and Serve

  • Toss pasta in the ragu with a splash of pasta water. Serve with Parmesan, herbs, and a drizzle of olive oil.

Notes

  • Make Ahead: The ragu can be made 1–2 days ahead and stored in the fridge—flavors deepen over time.
  • Freezing: Freeze the ragu (without pasta) for up to 3 months.
  • Variations: Add pancetta or mushrooms for more depth.
  • Pasta Alternatives: Use tagliatelle, rigatoni, or even creamy polenta as a base.
  • No Red Wine? Substitute with extra beef broth and 1 tablespoon balsamic vinegar.