Beef Ragu with Pappardelle

Why You’ll Love Beef Ragu with Pappardelle Recipe

I enjoy this recipe because it’s all about patience and payoff. I like how simple ingredients transform into something rich and layered over time. It’s a dish I turn to for weekend cooking or special family dinners when I want something cozy, filling, and full of classic flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds (900g) beef chuck roast or stew beef (cut into chunks)
3 tablespoons olive oil (for searing and cooking)
1 large onion, finely chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 cups beef broth (Halal-certified)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
1 pound (450g) pappardelle pasta (Halal-certified)
Freshly grated Parmesan cheese (optional, for serving)
Fresh basil or parsley (optional, for garnish)

Directions

I begin by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. I season the beef chunks with salt and pepper and brown them in batches, making sure each piece develops a deep color before setting it aside.

In the same pot, I add the remaining olive oil and sauté the onion, carrots, and celery for about 5 to 7 minutes until softened. I stir in the garlic and cook briefly, then add the tomato paste and cook it for a few minutes to deepen its flavor.

I pour in the crushed tomatoes and beef broth, then add the oregano, thyme, and bay leaves. I return the beef to the pot, bring everything to a gentle simmer, then lower the heat and partially cover the pot. I let the ragu simmer for about 2 to 2½ hours until the beef is fork-tender.

Once tender, I remove the beef, shred it with forks, and return it to the sauce. I let it simmer for another 10 minutes, tasting and adjusting seasoning as needed.

While the ragu finishes, I cook the pappardelle in salted boiling water according to package instructions. I reserve some pasta water, then add the drained pasta directly to the ragu, tossing everything together until well coated.

Servings and Timing

I usually serve this recipe as 6 generous portions. Prep time takes about 30 minutes, cook time is roughly 2 hours and 30 minutes, and the total time comes to around 3 hours.

Variations

I sometimes add a splash of cream at the end for a richer sauce. When I want extra depth, I stir in a small amount of red pepper flakes. I also like using fresh herbs instead of dried when they’re available.

Storage/Reheating

I store leftover beef ragu in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it slowly on the stovetop and add a splash of broth or water if the sauce has thickened too much.

FAQs

Can I make this ragu ahead of time?

I often make it a day ahead because the flavor improves overnight.

What cut of beef works best?

I prefer chuck roast because it becomes tender and flavorful after slow cooking.

Can I freeze beef ragu?

I freeze the ragu without the pasta for up to 3 months.

Do I have to use pappardelle?

I like pappardelle best, but tagliatelle or fettuccine also work.

How do I know when the beef is ready?

I check that it shreds easily with a fork.

Can I cook this in a slow cooker?

I brown everything first, then let it cook on low for about 8 hours.

Is this dish spicy?

I find it mild, but I add chili flakes if I want heat.

Can I add vegetables?

I sometimes add mushrooms for extra richness.

Does the sauce thicken on its own?

I notice it thickens naturally as it simmers and reduces.

Can I skip the cheese?

I skip it sometimes, and the ragu is still very flavorful.

Conclusion

I keep this beef ragu with pappardelle recipe for days when I want a slow-cooked meal that feels comforting and timeless. It’s a dish I enjoy making when I want deep flavor, tender meat, and a pasta dinner that truly satisfies.