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Slow-Simmered Beef Ragu with Pappardelle: chuck roast ragu sauce — Pasta Recipes recipe | AfoodrinkPasta Recipes

Slow-Simmered Beef Ragu with Pappardelle

This beef ragu turns chuck roast, tomatoes, wine, and a simple mix of onion, carrot, and celery into a rich pasta sauce. It takes time on the stove, but most of that time is hands-off simmering.

Total time
215 min
Yield
6 servings
Difficulty
Medium

Prep 25mCook 190mItalian-inspiredPasta Recipes

Beef ragu is the kind of sauce that rewards patience. Tough, flavorful beef chuck slowly softens in tomato, wine, and broth until it can be shredded with a fork.

The base starts with a soffritto, which is just finely chopped onion, carrot, and celery cooked until soft. That gentle step builds sweetness and depth before the beef goes back into the pot.

Serve the ragu with wide pasta like pappardelle or tagliatelle. The broad noodles catch the thick sauce, but the ragu is also excellent over polenta, gnocchi, or mashed potatoes.

01What you'll need

Ingredients

18 items · 6 servings

  • 2 pounds boneless beef chuck roast, trimmed and cut into 2-inch pieces
  • 1 1/2 teaspoons kosher salt, plus more for the pasta water
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 can (28 ounces) no-salt-added crushed tomatoes
  • 1 cup low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes, optional
  • 12 ounces pappardelle or tagliatelle
  • 1/4 cup finely grated Parmesan cheese, plus more for serving if you like
  • 2 tablespoons chopped fresh parsley, optional

02How to make it

Step-by-step

  1. Season the beef

    Pat the beef dry with paper towels. Sprinkle it all over with the kosher salt and black pepper. Dry beef browns better, which gives the sauce a deeper flavor.

  2. Brown the beef

    Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef in a single layer, working in batches if needed. Brown it on several sides, about 8 to 10 minutes total. Transfer the beef to a plate.

  3. Soften the vegetables

    Reduce the heat to medium. Add the onion, carrot, and celery to the same pot. Cook, stirring often, for 6 to 8 minutes, until the vegetables are soft and the onion looks translucent. Stir in the garlic and cook for 30 seconds.

  4. Toast the tomato paste

    Add the tomato paste and stir it into the vegetables. Cook for 1 to 2 minutes, until it darkens slightly and starts to stick to the bottom of the pot. This quick step makes the tomato flavor richer.

  5. Deglaze with wine

    Pour in the red wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pot. Simmer for 3 to 4 minutes, until the wine reduces slightly and no longer smells sharp.

  6. Simmer the ragu

    Return the beef and any juices to the pot. Add the crushed tomatoes, beef broth, bay leaves, oregano, and red pepper flakes if using. Bring to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and simmer for 2 1/2 to 3 hours, stirring occasionally, until the beef is very tender.

  7. Shred the beef

    Remove and discard the bay leaves. Transfer the beef pieces to a cutting board or shallow bowl and shred them with two forks. Return the shredded beef to the sauce. Simmer uncovered for 10 to 15 minutes, until the ragu is thick but still spoonable.

  8. Cook the pasta

    Bring a large pot of well-salted water to a boil. Cook the pappardelle until al dente, which means tender but still slightly firm in the center. Before draining, scoop out 1 cup of pasta water.

  9. Toss and serve

    Add the drained pasta to the ragu, or toss each serving with sauce in a wide pan. Add a splash of reserved pasta water if the sauce feels too thick. Stir in the Parmesan, then serve with parsley and extra Parmesan if desired.

03From our kitchen

Cook's tips

  • Make-ahead: Beef ragu tastes even better the next day. Cook the sauce through the shredding step, cool it, and refrigerate it. Reheat gently, then cook fresh pasta just before serving.
  • Storage: Refrigerate leftover ragu and pasta together for up to 3 days. For the best texture, store extra sauce separately from the pasta when possible.
  • Freezing: Freeze the ragu without pasta for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove with a splash of broth or water.
  • Beef swap: Boneless short ribs, brisket, or stew meat can work in place of chuck. Cooking time may vary, so use tenderness as the guide.
  • Wine substitute: Replace the red wine with more low-sodium beef broth. Add 1 tablespoon balsamic vinegar with the tomatoes for a little acidity.
  • If the sauce is thin: Simmer it uncovered for 10 to 20 minutes. If it gets too thick, loosen it with pasta water, broth, or a little water.

Cook's note

A Dutch oven is ideal here because it holds steady heat and has enough room for browning. If your pot is crowded, brown the beef in two batches instead of steaming it all at once.

04Frequently asked

Questions & answers

What cut of beef is best for ragu?

Beef chuck is a reliable choice because it has enough fat and connective tissue to become tender during a long simmer. Boneless short ribs or brisket also work well.

Can I make beef ragu without wine?

Yes. Use 1 cup more low-sodium beef broth instead of wine. For balance, add 1 tablespoon balsamic vinegar or red wine vinegar when you add the tomatoes.

How do I know when the beef is done?

The beef is ready when it pulls apart easily with two forks. If it still feels firm or chewy, keep simmering and check again in 20 to 30 minutes.

Can I cook this in the oven instead of on the stove?

Yes. After bringing the sauce to a simmer, cover the pot and place it in a 325°F oven for about 2 1/2 to 3 hours. Leave the lid slightly ajar during the last 30 minutes if the sauce needs to thicken.

What pasta goes best with beef ragu?

Wide noodles such as pappardelle, tagliatelle, or fettuccine are great because they hold the thick sauce. Rigatoni also works if you prefer a short pasta.

05Per serving

Nutrition facts

Nutrition Facts

6 servings

Amount per serving

Calories672

% Daily Value*

Total Fat27 g
35%
Saturated Fat9.4 g
47%
Cholesterol110 mg
37%
Sodium723 mg
31%
Total Carbohydrate59 g
21%
Dietary Fiber6 g
21%
Total Sugars9 g
Protein41 g
82%
Vitamin D0.2 mcg
1%
Calcium136 mg
10%
Iron7.3 mg
41%
Potassium1189 mg
25%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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