Beef Ragu with Pappardelle: The Comfort Food You Didn’t Know You Needed

Picture this: tender, slow-cooked beef drowning in a rich, tomatoey sauce, clinging to wide ribbons of pappardelle like it’s their last meal. Your kitchen smells like an Italian nonna’s dream. Your stomach growls like a caged lion.

This isn’t just pasta—it’s a flavor bomb that’ll make you question every sad, under-seasoned meal you’ve ever eaten. Why settle for mediocre when you can have legendary? Let’s fix your dinner game.

Why This Beef Ragu Is a Game-Changer

First, it’s stupidly easy for how impressive it tastes.

Slow cooking transforms cheap cuts of beef into melt-in-your-mouth perfection. The sauce? Deep, complex, and just the right amount of tangy.

Pappardelle’s wide, flat shape catches every drop like it was designed for this exact purpose (because, let’s be real, it basically was).

Second, it’s versatile. Serve it to your in-laws, and they’ll think you’re a culinary genius. Meal prep it, and you’ll thank yourself later.

This dish is the MVP of comfort food—no fancy skills required.

Ingredients You’ll Need

• 2 lbs beef chuck (cut into 2-inch cubes)
• 1 large onion (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 4 garlic cloves (minced)
• 1 cup red wine (don’t use the cooking wine—unless you enjoy disappointment)
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper (to taste)
• 1 lb pappardelle pasta
• Parmesan cheese (for serving, because duh)

Step-by-Step Instructions

1. Brown the beef: Heat oil in a Dutch oven over medium-high heat. Sear the beef cubes until they’re browned on all sides. Work in batches—crowding the pan is a rookie mistake.
2. Sauté the veggies: In the same pot, add onion, carrots, and celery.

   Cook until soft (about 5 minutes). Throw in the garlic and cook for another 30 seconds until it smells like heaven.

3. Deglaze: Pour in the red wine, scraping up all the browned bits stuck to the bottom. Let it simmer until reduced by half.
4. Simmer: Add crushed tomatoes, tomato paste, beef broth, thyme, rosemary, salt, and pepper.

   Return the beef to the pot. Bring to a boil, then reduce heat to low. Cover and let it simmer for 2.5–3 hours until the beef shreds easily.

5. Shred the beef: Use two forks to pull the beef apart into bite-sized pieces.

   Let the sauce thicken uncovered for 10–15 minutes.

6. Cook the pasta: Boil pappardelle according to package instructions. Drain, but save a cup of pasta water—you might need it to loosen the sauce.
7. Combine and serve: Toss the pasta with the ragu. Add pasta water if needed.

   Top with Parmesan and pretend you’re in Tuscany.

How to Store Leftovers (If There Are Any)

Store the ragu (without pasta) in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water or broth to loosen the sauce. Freeze it for up to 3 months—just thaw overnight in the fridge before reheating.

FYI, the flavors get even better after a day or two.

Why This Recipe Wins at Life

This dish is packed with protein from the beef, and the veggies sneak in some nutrients (so you can pretend it’s healthy). It’s also meal-prep gold—make a big batch, and you’ve got dinners sorted for days. Plus, it’s infinitely customizable (more on that below).

And let’s be real: few things in life are as satisfying as twirling those wide noodles around your fork while the ragu clings for dear life.

Pure joy.

Common Mistakes to Avoid

• Skipping the sear: Browning the beef = flavor. Don’t rush it.
• Overcrowding the pan: Steam isn’t your friend here. Cook the beef in batches.
• Using watery wine: If you wouldn’t drink it, don’t cook with it.
• Underseasoning: Taste as you go.

  Salt is your friend.

• Overcooking the pasta: Pappardelle should be al dente, not mushy.

Swaps and Alternatives

• No pappardelle? Use fettuccine, tagliatelle, or even rigatoni.
• Vegetarian? Swap beef for mushrooms or lentils (but adjust cooking time).
• No red wine? Use extra broth with a splash of balsamic vinegar.
• Short on time? Use a pressure cooker to cut the simmer time to 1 hour.

FAQs

Can I make this in a slow cooker?

Absolutely. Sear the beef and sauté the veggies first, then dump everything in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

What cut of beef works best?

Chuck roast is ideal—it’s cheap, flavorful, and becomes fork-tender when slow-cooked.

Short ribs or brisket also work.

Can I freeze the ragu?

Yes! Freeze it without the pasta for up to 3 months. Thaw in the fridge overnight before reheating.

Why is my ragu too watery?

You probably didn’t simmer it uncovered long enough.

Let it reduce until it coats the back of a spoon.

Can I use fresh herbs?

Of course. Use double the amount of fresh thyme and rosemary (dried herbs are more concentrated).

Final Thoughts

This beef ragu with pappardelle is the kind of dish that turns a regular Tuesday into a mini celebration. It’s hearty, flavorful, and basically foolproof.

IMO, it’s the ultimate comfort food—no fancy techniques, no pretentious ingredients, just pure deliciousness. Now go forth and cook like the Italian grandma you were always meant to be.