Name: Beef Ragu over Pappardelle
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 1.5 pounds chuck roast; 1 medium yellow onion; 1 large carrot; 2 ribs celery; 4 cloves garlic; 2 tablespoons tomato paste; 1 cup red wine; 28 ounces crushed tomatoes; 1 cup beef broth; 2 bay leaves; 1 teaspoon dried oregano; 2 tablespoons olive oil; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 12 ounces pappardelle; 0.5 cup Parmesan

Beef Ragu over Pappardelle

Italian-InspiredPastaSoupcomfort fooditalianslow-cookedsunday dinner

20 minPrep3 hCook4Serves

Ingredients

1½ poundschuck roast
1 mediumyellow onion
1 largecarrot
2 ribscelery
4 clovesgarlic
2 tablespoonstomato paste
1 cupred wine (dry, like Chianti or Cabernet)
28 ouncescrushed tomatoes (one can)
1 cupbeef broth
2bay leaves
1 teaspoondried oregano
2 tablespoonsolive oil
1 teaspoonkosher salt
½ teaspoonblack pepper
12 ouncespappardelle (dried or fresh)
½ cupParmesan (for serving)

Prep

01
Cut 1 1/2 pounds chuck roast into 2-inch chunks and pat dry with paper towels
02
Dice 1 medium yellow onion
03
Dice 1 large carrot
04
Dice 2 ribs celery
05
Mince 4 cloves garlic
06
Grate 1/2 cup Parmesan for serving

Method

01
Season the beef chunks generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper
02
Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering
03
Add the beef in a single layer (work in batches if needed) and sear until deeply browned on all sides, about 8 minutes total; transfer to a plate
04
Reduce heat to medium and add the diced onion, carrot, and celery to the pot; cook, stirring occasionally, until softened, about 8 minutes
05
Add the minced garlic and 2 tablespoons tomato paste; cook, stirring constantly, until fragrant and the paste darkens slightly, about 2 minutes
06
Pour in 1 cup red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes
07
Return the beef and any accumulated juices to the pot; add the 28-ounce can of crushed tomatoes, 1 cup beef broth, 2 bay leaves, and 1 teaspoon dried oregano
08
Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 1/2 to 3 hours, stirring occasionally, until the beef is fall-apart tender
09
Remove the bay leaves; using two forks, shred the beef directly in the pot and stir to incorporate into the sauce
10
Taste and adjust seasoning with additional salt and pepper as needed
11
About 15 minutes before serving, bring a large pot of salted water to a boil and cook 12 ounces pappardelle according to package directions until al dente
12
Reserve 1/2 cup pasta cooking water, then drain the pasta
13
Add the drained pappardelle to the ragu and toss to coat, adding splashes of reserved pasta water if needed to loosen the sauce
14
Serve immediately topped with grated Parmesan

Spice Tips

For a subtle warmth, add 1/4 teaspoon red pepper flakes when you add the garlic and tomato paste. For deeper complexity, stir in 1 teaspoon fennel seeds with the oregano. A handful of torn fresh basil stirred in just before serving brightens the rich sauce.

The ragu can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water if needed. Fresh pappardelle will cook in just 2 to 3 minutes; dried takes 8 to 10 minutes. Any wide pasta like fettuccine or tagliatelle works well if pappardelle isn't available.