There’s nothing quite like a comforting bowl of pasta, and this Beef Ragu with Pappardelle is the ultimate indulgence. Imagine sinking your fork into wide, tender ribbons of pappardelle, coated in a rich, savory sauce with melt-in-your-mouth beef. The key to this dish is achieving perfectly tender meat every single time, and this recipe guarantees just that. Say goodbye to tough, dry ragu forever!
Why You’ll Love This Beef Ragu
This isn’t just another pasta recipe; it’s an experience! Here’s why this Beef Ragu with Pappardelle will become a family favorite:
- Unbelievably Tender Beef: The slow-cooking method breaks down the connective tissues, resulting in meat that’s incredibly juicy and fork-tender.
- Rich and Complex Flavor: The combination of seared beef, aromatic vegetables, and crushed tomatoes creates a deep, savory flavor that intensifies as it simmers.
- Comfort Food at Its Finest: This dish is warm, hearty, and satisfying – perfect for a cozy night in.
- Surprisingly Simple: Don’t be intimidated by the slow cooking time. The recipe itself is straightforward and easy to follow.
- Perfect for Meal Prep: The ragu can be made ahead of time and reheated, making it ideal for busy weeknights.
Gathering Your Ingredients for Beef Ragu
The secret to an amazing beef ragu lies in using quality ingredients. We are building layers of flavor, from the foundational beef to the aromatic vegetables and the vibrant tomato base. Don’t skimp on these elements – they all contribute to the final, unforgettable dish.
Here’s a breakdown of what you’ll need:
- For the Hearty Base:
- 2 pounds beef chuck roast, cut into 2-inch chunks: Chuck roast is the star of the show! Its marbling renders beautifully during the slow cooking process, yielding that coveted tenderness. Look for a roast with good marbling throughout.
- 2 tablespoons olive oil: Olive oil is essential for searing the beef and sautéing the vegetables. Choose a good quality olive oil for the best flavor.
- Flavor Builders:
- 1 large onion, chopped: Onion forms the base of our aromatic blend, lending sweetness and depth to the sauce.
- 2 carrots, peeled and chopped: Carrots add sweetness and a subtle earthy note, contributing to the complexity of the ragu.
- 2 celery stalks, chopped: Celery provides a savory, aromatic element that complements the other vegetables perfectly.
- 4 cloves garlic, minced: Garlic adds a pungent, savory kick that enhances the overall flavor profile. Freshly minced garlic is highly recommended.
- 2 bay leaves: Bay leaves infuse the ragu with a subtle, herbaceous aroma. Remember to remove them before serving!
- 1 teaspoon dried oregano: Oregano adds a classic Italian flavor to the ragu.
- Salt and black pepper to taste: Seasoning is crucial for bringing out the flavors of all the ingredients. Don’t be shy with the salt!
- The Sauce:
- 1 (28 ounce) can crushed tomatoes: Crushed tomatoes form the base of the sauce, providing a rich, tangy flavor. Look for a high-quality brand for the best results.
- 4 cups beef broth: Beef broth adds depth of flavor and helps to keep the meat moist during the slow cooking process. Use a good quality beef broth or even homemade, if you have it!
- To Finish:
- 1 pound pappardelle pasta: Pappardelle’s wide, flat shape is perfect for capturing the rich ragu sauce. However, other pasta shapes like tagliatelle or fettuccine will also work well.
- Freshly grated Parmesan cheese, for serving: Parmesan cheese adds a salty, savory, and umami-rich element to the dish. Freshly grated is always best!
- Fresh parsley, chopped, for garnish (optional): Fresh parsley adds a bright, fresh flavor and a pop of color to the finished dish.
Crafting Your Beef Ragu: Step-by-Step
Now for the fun part! Making this Beef Ragu with Pappardelle is a labor of love, but the results are well worth the effort. Don’t worry, the process is simpler than you think. The key is to be patient and allow the slow cooking process to work its magic. Follow these steps and you’ll have a restaurant-quality ragu in no time!
- Prepare the Beef: Pat the beef chunks completely dry with paper towels. This is absolutely crucial for achieving a good sear. Then, season the beef generously on all sides with salt and pepper. This initial seasoning not only flavors the meat but also helps to draw out moisture, which aids in browning.
- Sear the Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the beef in batches, making sure not to overcrowd the pot. Sear the beef until deeply browned on all sides. This step is essential for building flavor; the Maillard reaction creates complex and delicious compounds. Remove the beef from the pot and set it aside.
- Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. This process, known as “soffritto,” forms the aromatic base of the ragu.
- Add the Garlic: Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Deglaze and Simmer: Stir in the crushed tomatoes, beef broth, bay leaves, and oregano. Scrape the bottom of the pot to loosen any browned bits (fond). This is called deglazing, and it adds a ton of flavor to the sauce.
- Combine and Cook: Return the seared beef chunks to the pot. Make sure the liquid mostly covers the meat. If not, add a little more broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and cook for at least 2.5 to 3 hours, or until the beef is incredibly fork-tender. The low and slow cooking process breaks down the tough connective tissues in the chuck roast, resulting in melt-in-your-mouth tenderness. Check the pot occasionally to ensure the liquid level is sufficient and that the meat isn’t sticking.
- Shred and Season: Carefully remove the bay leaves. Using two forks, shred the beef directly in the pot. Stir the shredded beef into the sauce. Taste and adjust the seasoning with salt and pepper as needed. This is your chance to fine-tune the flavors to your liking.
- Cook the Pasta: While the ragu is simmering, cook the pappardelle pasta according to package directions in a large pot of salted boiling water.
- Combine and Serve: Drain the pasta and add it directly to the pot with the ragu. Toss gently to coat the pasta evenly with the sauce. Serve the ragu immediately in bowls, topped generously with freshly grated Parmesan cheese and a sprinkle of fresh parsley if desired.
Tips for Perfect Beef Ragu Every Time
Want to take your Beef Ragu to the next level? Here are some tips and tricks for achieving perfection every time:
- Don’t Skip the Sear: Searing the beef is crucial for developing a deep, rich flavor in the ragu.
- Low and Slow is Key: Patience is a virtue when it comes to slow cooking. The longer the ragu simmers, the more tender the beef will become and the more the flavors will meld together.
- Adjust the Seasoning: Taste the ragu frequently and adjust the seasoning with salt and pepper as needed. The amount of salt you need will depend on the saltiness of your beef broth.
- Make it Ahead: The ragu can be made a day or two in advance and stored in the refrigerator. In fact, the flavors will actually improve overnight!
- Freezing for Later: This recipe also freezes beautifully. Store in freezer-safe containers for up to 3 months.
- Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the ragu along with the oregano.
What to Serve With Beef Ragu
While this Beef Ragu with Pappardelle is a complete meal on its own, here are some side dish suggestions to round out your dinner:
- For a tasty and golden accompaniment, consider whipping up a batch of our golden rice pilaf. It’s a perfect side to balance the richness of the ragu.
Your Beef Ragu Questions Answered (FAQ)
Can I use a different cut of beef?
While chuck roast is the best choice for its marbling and ability to become incredibly tender, you can substitute it with other cuts like short ribs or brisket. Keep in mind that the cooking time may need to be adjusted depending on the cut of beef you use. If you’re looking for a quicker meal, you might be tempted to use ground beef. While that can work, it won’t have the same depth of flavor or texture as slow-cooked chuck roast. If you’re looking for an alternative quick beef pasta dish, check out our Sausage and Bell Pepper Pasta.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! You’ll need about 3 pounds of fresh tomatoes, peeled and crushed. The flavor will be slightly different, but still delicious. The canned crushed tomatoes provide a consistent acidity and sweetness, which is why they’re preferred for this recipe.
How do I store leftover beef ragu?
Store leftover beef ragu in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Can I make this in a slow cooker?
Yes, you can! Sear the beef and sauté the vegetables as directed in the recipe. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender.
What if my ragu is too thick?
If your ragu is too thick, simply add a little more beef broth until it reaches your desired consistency. Conversely, if it’s too thin, simmer it uncovered for a bit longer to allow some of the liquid to evaporate.
Enjoy Your Homemade Beef Ragu!
There you have it – a guaranteed tender and delicious Beef Ragu with Pappardelle that’s sure to impress. This recipe is perfect for a special occasion or a cozy weeknight dinner. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece. Don’t forget to leave a comment below and let me know how it turns out! And if you love comforting pasta dishes, be sure to check out our Cheesy Chicken and Broccoli Casserole for another easy and satisfying meal. Happy cooking!
