Easy Beef Ragu with Pappardelle Recipe to Try

Discover a simple, hearty Beef Ragu with Pappardelle recipe perfect for weeknight dinners. This dish combines tender, slow-cooked beef simmered in a rich tomato sauce with wide, silky ribbons of pappardelle pasta to create a comforting meal that’s both satisfying and easy to prepare. Whether you’re feeding a family or impressing guests, this Beef Ragu with Pappardelle offers bold flavors and rustic charm in every bite.

Why You’ll Love This Recipe

• Hearty Comfort Food: This dish delivers deep, rich flavors that warm you up from the inside out.
• Simple Ingredients: Uses pantry staples you likely already have, making it accessible and stress-free.
• One-Pot Cooking: The ragu simmers slowly in one pot, infusing the beef with incredible flavor while saving cleanup time.
• Perfect for Weeknights: Despite its gourmet taste, it’s easy enough to make any night of the week without hassle.
• Versatile and Customizable: Easily adjusted for different dietary choices or taste preferences.

Ingredients You’ll Need

Gathering the right ingredients sets the foundation for a delicious Beef Ragu with Pappardelle. Each component plays a crucial role, whether it’s the tender beef providing hearty texture, the vegetables adding freshness, or the spices enriching the sauce’s aroma.

• Beef chuck roast: Ideal for slow cooking as it becomes fork-tender and flavorful.
• Pappardelle pasta: Wide noodles that catch the thick sauce perfectly for each bite.
• Onion and garlic: Classic aromatics that form the savory base of the ragu.
• Canned crushed tomatoes: Provides a vibrant, tangy tomato flavor and luscious texture.
• Carrots and celery: Adds natural sweetness and depth to the sauce.
• Red wine: Enhances the richness and complexity of the ragu.
• Beef broth: Boosts the savory, meaty flavor needed for a balanced sauce.
• Fresh herbs (thyme and rosemary): Infuse earthy and fragrant notes.
• Olive oil: For sautéing and bringing out the flavors in the ingredients.
• Salt and pepper: Essential for seasoning and balancing taste.

Variations for Beef Ragu with Pappardelle

This Beef Ragu with Pappardelle recipe is incredibly adaptable, allowing you to tweak ingredients and cooking methods based on your preferences or dietary needs. Customize it for a new twist every time!

• Make it Spicy: Add red pepper flakes or a splash of chili oil for a little heat.
• Slow Cooker Option: Cook the ragu in a slow cooker all day for ultra-tender beef and hands-off prep.
• Vegetable Boost: Toss in mushrooms, bell peppers, or zucchini to increase the veggie content.
• Gluten-Free: Swap pappardelle for gluten-free pasta or zucchini noodles for a lighter version.
• Different Proteins: Substitute beef with pork shoulder or lamb for unique flavor profiles.

How to Make Beef Ragu with Pappardelle

Step 1: Prepare the Ingredients

Start by finely chopping your onion, garlic, carrots, and celery. Cut the beef chuck roast into large chunks, which will help the meat cook evenly and stay juicy while simmering.

Step 2: Brown the Beef

Heat olive oil in a heavy-bottomed pot over medium-high heat. Season the beef chunks with salt and pepper, then brown them in batches until all sides have a rich, golden crust. This step adds deep flavor to your ragu.

Step 3: Sauté the Vegetables

Remove the beef and set it aside. In the same pot, add the onions, carrots, celery, and garlic. Sauté until softened and fragrant, about 5-7 minutes, building the aromatic base of the sauce.

Step 4: Deglaze and Simmer

Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom—this adds incredible taste. Once the wine has reduced by half, return the beef to the pot along with crushed tomatoes, beef broth, thyme, and rosemary.

Step 5: Slow Cook the Ragu

Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let it cook for 2 to 3 hours, stirring occasionally, until the beef is fall-apart tender and the sauce thickens beautifully.

Step 6: Cook the Pappardelle

About 10 minutes before the ragu is finished, cook the pappardelle in boiling salted water until al dente. Drain the pasta but reserve some pasta water to adjust the sauce consistency if needed.

Step 7: Combine and Serve

Remove the herbs from the ragu and toss the pasta directly into the pot. Mix well, coating the noodles with the thick sauce. Serve hot with freshly grated Parmesan cheese and enjoy!

Pro Tips for Making Beef Ragu with Pappardelle

• Brown the Meat Well: Don’t rush this step; good browning means deeper flavor.
• Low and Slow Cooking: The longer, gentler cook time is key to tender beef and rich sauce.
• Use Fresh Herbs: Fresh thyme and rosemary make a noticeable difference in flavor.
• Reserve Pasta Water: It helps to loosen the sauce while keeping it silky and clinging perfectly to pasta.
• Season Gradually: Adjust salt and pepper towards the end to avoid over-seasoning.

How to Serve Beef Ragu with Pappardelle

Garnishes

Top your Beef Ragu with Pappardelle with a generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese. Fresh parsley or basil adds a pop of vibrant color and brightness that balances the richness.

Side Dishes

A simple green salad with balsamic vinaigrette, garlic bread for mopping up sauce, or steamed seasonal vegetables pair perfectly to create a well-rounded meal full of complementary textures and flavors.

Creative Ways to Present

Serve the dish family-style in a large rustic bowl for a cozy, communal vibe or plate it individually with neatly twirled pasta nests topped with a sprig of fresh herb for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Store leftover Beef Ragu with Pappardelle in airtight containers in the refrigerator for up to 3 days. The flavors often deepen with time, making leftovers even tastier.

Freezing

The ragu sauce freezes beautifully on its own. Cool completely before transferring to freezer-safe containers, and freeze for up to 3 months. Cook fresh pasta when ready to serve for the best texture.

Reheating

Reheat ragu slowly on the stove over low heat, adding a splash of broth or reserved pasta water to loosen the sauce if thickened. Gently warm cooked pappardelle separately or briefly toss pasta in the sauce when reheated.

FAQs

Can I use other types of pasta with Beef Ragu?

Absolutely! While pappardelle’s wide ribbons are ideal for holding the thick sauce, other pasta like fettuccine, tagliatelle, or rigatoni can also work well.

How long does it take to cook Beef Ragu with Pappardelle?

The total cooking time is roughly 3 to 3.5 hours, including prep. Most of this time is slow simmering the beef to perfect tenderness.

Can I make this recipe in a slow cooker?

Yes, you can brown the meat and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Is Beef Ragu with Pappardelle suitable for freezing?

The ragu sauce freezes very well, but cooked pasta tends to become mushy after freezing, so freeze the sauce and cook fresh pasta when serving.

What wine pairs best with this dish?

A medium to full-bodied red wine such as Chianti, Sangiovese, or a Cabernet Sauvignon pairs wonderfully with the bold flavors of beef ragu.

Final Thoughts

If you’re craving a meal that’s generous in flavor but simple enough for any night, this Beef Ragu with Pappardelle is your new go-to recipe. Its rich, tender beef and luscious sauce perfectly coat the pasta, bringing warmth and comfort in every bite. Give it a try and fall in love with a classic Italian dish made easy!

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