Hearty Beef Ragu with Pappardelle

Hearty Beef Ragu with Pappardelle is a rich, slow-simmered Italian classic where tender chunks of beef chuck melt into a deeply flavorful sauce of tomatoes, aromatic vegetables, red wine, and herbs. Served over wide, silky pappardelle pasta, it’s the ultimate comforting bowl that tastes like it’s been cooking all day—perfect for cozy dinners and special occasions.

My Experience Cooking This Recipe

I first made this on a chilly weekend and fell in love with how the house filled with irresistible aromas. The beef becomes incredibly tender after slow braising, and the sauce clings beautifully to the pasta. It’s forgiving, rewarding patience, and even better the next day. Highly recommended for batch cooking!

Yield: 6 servings

Hearty Beef Ragu with Pappardelle

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Tender beef simmered in a rich tomato-wine sauce, served over wide pappardelle for the ultimate Italian comfort meal.

Prep Time 25 minutes

Cook Time 3 hours

Additional Time 10 minutes

Total Time 3 hours 35 minutes

Ingredients

• 2.5 lbs (1.1 kg) beef chuck roast, cut into 4 large pieces
• 3 tbsp olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 large onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 6 garlic cloves, minced
• 3 tbsp tomato paste
• 1 cup (250 ml) full-bodied red wine (like Cabernet or Merlot)
• 1 (28 oz / 800g) can crushed tomatoes
• 2 cups beef broth or stock
• 2 bay leaves
• 3-4 sprigs fresh thyme (or 1 tsp dried)
• Optional: Parmesan rind
• 1 lb (450g) pappardelle pasta
• Freshly grated Parmesan, chopped parsley, for serving

Instructions

1. Gather your ingredients and get excited! This hearty ragu rewards patience with incredible depth. Pat the beef pieces dry and season generously with salt and pepper on all sides. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
2. Build that beautiful sear. Working in batches if needed, brown the beef pieces for 3-4 minutes per side until deeply golden. This step locks in flavor—don’t rush it! Transfer the browned beef to a plate and set aside.
3. Sauté the aromatic foundation. Lower the heat to medium. Add the remaining tablespoon of oil, then toss in the diced onion, carrots, and celery (the holy soffrito trio!). Cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
4. Wake up the garlic and tomato paste. Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes—this caramelizes it slightly for sweeter, richer notes.
5. Deglaze with wine for magic. Pour in the red wine, scraping up all those tasty browned bits from the bottom. Let it simmer for 3-4 minutes until reduced by half, filling your kitchen with wonderful aromas.
6. Bring everything together. Return the beef to the pot. Add the crushed tomatoes, beef broth, bay leaves, thyme sprigs, and Parmesan rind if using. Season with a pinch more salt and pepper. Bring to a gentle boil.
7. Simmer low and slow. Reduce heat to the lowest setting, cover partially, and let it cook for about 2.5 to 3 hours. Stir occasionally. The beef should become fork-tender and shred easily.
8. Shred and refine the sauce. Remove the beef to a board, shred it with two forks (discarding any excess fat), and return it to the sauce. Simmer uncovered for 15-20 more minutes to thicken. Taste and adjust seasoning. Remove bay leaves and thyme stems.
9. Cook the pasta perfectly. Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
10. Marry the pasta and sauce. Add the drained pappardelle directly to the ragu pot with a splash of reserved pasta water. Toss gently over low heat for 1-2 minutes so the pasta absorbs all that gorgeous sauce. Serve immediately with plenty of grated Parmesan and fresh parsley. Enjoy every comforting bite!

Notes

• For best results, use a heavy pot for even heat distribution. The ragu improves overnight in the fridge. If it’s too thick, add a bit more broth or pasta water. Fresh pappardelle elevates it, but dried works wonderfully too. Make it your own with a pinch of chili flakes if you like subtle heat.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 690Total Fat 37gSaturated Fat 13gUnsaturated Fat 24gCholesterol 183mgSodium 520mgCarbohydrates 27gFiber 2gSugar 4gProtein 53g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Common Mistakes of Making This Recipe

• Skipping the sear on the beef, which misses building deep flavor through browning (Maillard reaction).
• Not simmering low and slow enough, leading to tough meat instead of fall-apart tender.
• Using low-quality canned tomatoes or skipping the red wine, which dulls the richness.
• Overcooking the pasta or not reserving pasta water to help emulsify the sauce.
• Rushing the vegetable soffrito base, resulting in less depth.

Ingredient Science of This Recipe

Beef chuck’s high collagen breaks down during long, moist cooking into gelatin, creating a silky mouthfeel and rich body. Tomatoes provide acidity and umami (from glutamates), balanced by red wine’s tannins and alcohol (which evaporates, leaving complexity).

The soffrito (onion, carrot, celery) adds natural sweetness and aroma compounds. Herbs like thyme and bay leaf contribute essential oils that infuse during simmering, while a Parmesan rind adds savory depth via umami.

Serving Ideas of This Recipe

• Classic: Toss with fresh pappardelle, top with grated Parmesan, fresh parsley, and cracked black pepper.
• Family-style: Serve with crusty garlic bread and a simple arugula salad with lemon vinaigrette.
• Elevated: Pair with a bold red wine like Chianti or Barolo.
• Leftovers: Use the ragu in lasagna, over polenta, or stuffed in baked potatoes.
• Garnish options: Dollop of ricotta, chili flakes for heat, or toasted pine nuts.

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