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Slow Cooked Beef Ragu with Pappardelle Pasta

Slow Cooked Beef Ragu with Pappardelle Pasta
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Slow Cooked Beef Ragu with Pappardelle Pasta is a comforting Italian-inspired dish featuring tender, melt-in-your-mouth beef slow braised in a rich, savory tomato and red wine sauce. Paired with silky wide ribbons of pappardelle pasta, this meal offers deep, layered flavors and hearty textures perfect for cozy dinners or special occasions.

Ingredients

Scale

Meat and Base

  • 2 lbs beef chuck, cut into large chunks
  • 2 tbsp olive oil

Vegetables and Aromatics

  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced

Liquids and Sauce

  • 1 cup red wine (Chianti, Sangiovese, or Cabernet Sauvignon recommended)
  • 28 oz crushed tomatoes (canned)

Fresh Herbs and Seasonings

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Salt and freshly ground black pepper, to taste

Pasta and Garnishes

  • 12 oz pappardelle pasta
  • Freshly grated Parmesan cheese, for serving
  • Finely chopped parsley or basil, for garnish (optional)
  • Extra virgin olive oil or ricotta, for drizzling (optional)

Instructions

  1. Prepare the Beef and Aromatics: Cut beef chuck into large chunks and pat dry. Heat olive oil in a heavy-bottomed pan over medium-high heat. Brown the beef on all sides until deeply golden, then remove and set aside. In the same pan, sauté diced onions, carrots, celery, and minced garlic until softened and fragrant.
  2. Deglaze and Build the Sauce: Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom. Allow the wine to reduce slightly, then add crushed tomatoes, fresh rosemary, thyme, salt, and pepper. Return the browned beef to the pot, cover, and bring to a gentle simmer.
  3. Slow Cook for Tenderness: Transfer the mixture to a slow cooker or reduce heat to very low on the stovetop. Cook for 3 to 4 hours, stirring occasionally, until the beef is fork-tender and the sauce thickens. Adjust seasoning as needed.
  4. Cook and Toss the Pappardelle: Prepare pappardelle pasta according to package instructions until al dente. Drain, reserving one cup of pasta water. Toss the pasta directly with the beef ragu, adding reserved pasta water as needed to loosen the sauce and ensure it clings to the noodles.
  5. Serve: Plate the pasta and ragu on warm dishes. Garnish with freshly grated Parmesan cheese, chopped parsley or basil, and optionally drizzle with extra virgin olive oil or a dollop of ricotta cheese.

Notes

  • Brown the Meat Well: Searing adds complex flavors that slow cooking alone won’t develop.
  • Use Fresh Herbs: Add towards the end of cooking to preserve bright, fresh flavors.
  • Simmer Low and Slow: Cook on low heat patiently to break down collagen for tender beef.
  • Reserve Pasta Water: Use a splash to adjust the sauce consistency when mixing with pasta.
  • Layer Flavors: Incorporating vegetables and wine early enhances the overall depth of the dish.

Nutrition

Keywords: beef ragu, slow cooked beef, pappardelle pasta, Italian comfort food, slow braised beef, hearty pasta sauce

Find it online: https://emillycooks.com/slow-cooked-beef-ragu-with-pappardelle-pasta/