Slow Cooked Beef Ragu Pappardelle (Printable version)
A hearty dish featuring slow simmered beef in tomato sauce served with delicate pappardelle pasta.
# List of ingredients:
→ Beef & Aromatics
01 - 2 lbs beef chuck, cut into 2-inch pieces
02 - 2 tbsp olive oil
03 - 1 large yellow onion, finely chopped
04 - 2 carrots, peeled and finely diced
05 - 2 celery stalks, finely diced
06 - 4 garlic cloves, minced
→ Liquids & Tomatoes
07 - 1 cup dry red wine
08 - 1 (28 oz) can crushed tomatoes
09 - 2 tbsp tomato paste
10 - 1 cup beef stock
→ Herbs & Seasoning
11 - 2 tsp dried oregano
12 - 1 tsp dried thyme
13 - 2 bay leaves
14 - 1 tsp salt, plus more to taste
15 - ½ tsp freshly ground black pepper
16 - Pinch of red pepper flakes (optional)
→ Pasta & Garnishes
17 - 1 lb pappardelle pasta
18 - Freshly grated Parmigiano-Reggiano cheese, for serving
19 - Fresh basil or flat-leaf parsley, chopped, for garnish
# Directions:
01 - Generously season beef chunks with salt and freshly ground black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat and brown beef in batches until evenly seared on all sides. Transfer to a plate.
03 - Add onion, carrots, and celery to the pot and cook for 6 to 8 minutes until softened. Stir in garlic and cook for 1 additional minute.
04 - Stir in tomato paste, cooking for 2 minutes. Pour in red wine to deglaze the pot, scraping up browned bits. Simmer for 2 to 3 minutes until slightly reduced.
05 - Return seared beef to the pot. Add crushed tomatoes, beef stock, dried oregano, dried thyme, bay leaves, and optional red pepper flakes. Stir to combine and bring to a gentle simmer.
06 - Cover pot and cook over low heat for 3 hours, stirring occasionally until beef is tender and sauce thickens. Remove excess fat by skimming the surface.
07 - Discard bay leaves. Use two forks to shred beef into sauce. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Meanwhile, cook pappardelle in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, then drain pasta.
09 - Toss cooked pasta with the ragu, adding reserved pasta water as needed to adjust sauce consistency.
10 - Plate pasta topped with ragu. Garnish with freshly grated Parmigiano-Reggiano and chopped basil or parsley. Serve immediately.
# Expert Advice:
01 -
- The beef becomes so tender it practically melts into the sauce, like a secret only slow cooking can unlock
- It's the kind of dish that fills your home with warmth and makes everyone who walks in hungry
- You can actually step away and let the oven do the work while you live your life
02 -
- Don't skip the searing step. I know it seems fussy but that brown crust is where half the flavor comes from, so give it time.
- Low and slow is not negotiable. Rushing the braise with high heat toughens the meat instead of tenderizing it.
- A parmesan rind added to the sauce while it simmers adds an umami depth that feels like discovering a secret shortcut.
03 -
- If your ragu seems thin after three hours, remove the lid and let it simmer another 20 to 30 minutes uncovered to reduce and thicken
- The secret that changed everything for me was realizing the tomato paste needs those two minutes of cooking time. It transforms from raw and metallic to deep and sweet.