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Beef Ragu with Pappardelle

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A hearty Beef Ragu served over wide, luscious pappardelle pasta, infused with rich flavors and topped with Parmesan cheese.

Ingredients

Scale
  • 2 lbs beef (chuck or brisket), cut into chunks
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 cups red wine
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Wide pappardelle pasta
  • Grated Parmesan cheese for serving
  • Olive oil

Instructions

  1. Heat olive oil over medium heat in a large pot. Add beef chunks in batches, browning on all sides for 8-10 minutes. Remove beef and set aside.
  2. Add chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes until softened.
  3. Stir in minced garlic, cooking for another minute until fragrant.
  4. Return beef to the pot and pour in the red wine. Bring to a boil, scraping the bottom to release browned bits.
  5. Add crushed tomatoes, tomato paste, bay leaves, thyme, oregano, salt, and pepper. Stir well and simmer gently.
  6. Cover and let the ragu simmer on low heat for at least 2 hours.
  7. Cook the pappardelle according to package instructions, reserving a cup of pasta water before draining.
  8. Serve the ragu over pappardelle, topping with grated Parmesan cheese.

Notes

Pairs well with a fresh salad and crusty bread.

Nutrition

Find it online: https://ameliasweets.com/2026/04/15/beef-ragu-with-pappardelle/

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