Beef Ragu with Pappardelle
A hearty Beef Ragu served over wide, luscious pappardelle pasta, infused with rich flavors and topped with Parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 155 minutes
- Total Time: 175 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Braised
- Cuisine: Italian
- Diet: None
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
- 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.
- Add chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes until softened.
- Stir in minced garlic, cooking for another minute until fragrant.
- Return beef to the pot and pour in the red wine. Bring to a boil, scraping the bottom to release browned bits.
- Add crushed tomatoes, tomato paste, bay leaves, thyme, oregano, salt, and pepper. Stir well and simmer gently.
- Cover and let the ragu simmer on low heat for at least 2 hours.
- Cook the pappardelle according to package instructions, reserving a cup of pasta water before draining.
- Serve the ragu over pappardelle, topping with grated Parmesan cheese.
Notes
Pairs well with a fresh salad and crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Find it online: https://ameliasweets.com/2026/04/15/beef-ragu-with-pappardelle/