Slow-Cooked Beef Ragu with Pappardelle Pasta

Beef ragu with pappardelle is the kind of dish that fills your entire home with warmth long before it reaches the table. This slow-cooked beef ragu transforms humble chuck roast into fork-tender, deeply savory strands of meat suspended in a rich tomato sauce, then drapes it all over wide ribbons of pappardelle pasta. It is comfort food at its most refined, and the long cooking time does nearly all of the work for you.

What Makes a Great Beef Ragu

The defining characteristic of an exceptional ragu is patience. Unlike a quick tomato sauce that comes together in twenty minutes, beef ragu demands two to three hours of gentle simmering. During that time, collagen in the chuck roast slowly dissolves into gelatin, creating a sauce with a body and richness that no shortcut can replicate. The meat fibers relax and separate, yielding effortlessly to a fork until they practically melt into the surrounding liquid.

A proper soffritto — the aromatic base of onion, carrot, and celery sauteed in olive oil — provides the foundational flavor layer. These three vegetables, cooked until soft and fragrant, contribute a natural sweetness and complexity that balances the acidity of the tomatoes and the mineral depth of the red wine.

The Importance of the Sear

Searing the beef before braising is a non-negotiable step. When meat hits a screaming hot pan, the Maillard reaction creates hundreds of new flavor compounds on the surface — deep, caramelized, slightly bitter notes that give the finished ragu its characteristic complexity. Without the sear, the sauce tastes flat and one-dimensional no matter how long you cook it.

Pat the beef completely dry before it goes into the pot. Moisture on the surface creates steam instead of browning, and steam is the enemy of caramelization. Use high heat and resist the temptation to move the meat around. Let each side develop a dark, golden-brown crust before turning. The fond — those brown bits stuck to the bottom of the pot — is pure concentrated flavor that the vegetables and liquid will dissolve and distribute throughout the sauce.

Building Layers of Flavor

After the beef is set aside and the vegetables are softened, the deglazing step is where the sauce begins to take shape. Red wine hits the hot pan and immediately lifts every bit of fond from the bottom, dissolving those caramelized meat juices into the liquid. A dry, full-bodied red like Merlot or Cabernet Sauvignon adds tannins and fruit that complement the beef without overwhelming it.

Crushed tomatoes and tomato paste provide acidity and body. The paste, in particular, is a concentrated source of umami that deepens the savory backbone of the sauce. Thyme and bay leaf contribute herbal notes that weave through the background, adding aromatic complexity without calling attention to themselves. The combination of these elements, simmered together for hours, produces a sauce with a depth of flavor that no single ingredient could achieve alone.

Why Pappardelle Is the Perfect Pairing

Wide, flat pappardelle ribbons are the ideal vehicle for a chunky, meaty ragu. Their broad surface area catches and holds sauce in a way that thinner pastas cannot match. Each bite delivers a generous ratio of sauce to noodle, and the slightly rough texture of dried pappardelle grips the ragu even more effectively than fresh egg pasta.

Cook the pappardelle one minute shy of the package instructions. This slight undercooking means the pasta finishes absorbing liquid inside the sauce itself, which achieves two things: the noodles take on the flavor of the ragu from the inside out, and the starch they release thickens the sauce into a coating that clings to every ribbon. Tossing the pasta in the sauce with a generous splash of pasta water is the final step that transforms separate components into a unified dish.

Make-Ahead and Meal Prep

Beef ragu is one of the most rewarding dishes to cook in advance. The sauce tastes even better the next day after the flavors have had time to meld and intensify in the refrigerator. Cook the ragu on a Sunday, store it in the fridge, and you have the base for two or three effortless weeknight dinners throughout the week.

The sauce freezes beautifully for up to three months. Portion it into individual containers so you can thaw exactly what you need. When you are ready to serve, reheat the ragu gently on the stovetop, cook fresh pappardelle, and dinner is on the table in fifteen minutes. This makes it one of the most practical dinner recipes in any home cook’s repertoire.

Finishing Touches

Freshly grated Parmigiano-Reggiano is the only garnish this dish truly needs. Its salty, crystalline crunch contrasts beautifully with the soft, yielding texture of the shredded beef and tender pasta. A scattering of finely chopped fresh parsley adds a bright, clean note that lifts the richness of the sauce.

Serve the ragu in warm bowls with crusty bread on the side for soaking up every last drop of sauce. A simple green salad dressed with red wine vinaigrette provides a crisp counterpoint to the hearty pasta. For a complete Italian evening, start with a light appetizer and finish with something sweet like lemon posset brulee for dessert.

Tips for the Best Results

Use a heavy-bottomed pot like a Dutch oven for even heat distribution during the long simmer. Thin-bottomed pots create hot spots that can scorch the sauce on the bottom. Keep the heat as low as possible — you want the gentlest simmer, with barely a bubble breaking the surface every few seconds.

Check the ragu periodically during cooking and add a splash of water if the liquid level drops too low. The sauce should reduce and concentrate, but it should never dry out completely. By the time the beef is ready to shred, the sauce should have a thick, spoonable consistency that coats a spoon without running off.

This beef ragu pappardelle is the definition of slow food done right. The investment of time pays dividends in flavor, texture, and the deep satisfaction of a dish that simply cannot be rushed. If you love bold Italian flavors, try cacio e pepe for a faster weeknight option that delivers equally impressive results with just five ingredients.