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Ultimate Slow-Cooked Beef Ragu with Pappardelle

Close-up of wide pappardelle pasta topped generously with shredded beef ragu and grated Parmesan cheese.
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This recipe delivers a rich, hearty beef ragu using a slow-simmered method for fall-apart tender meat. It is the best beef ragu recipe for a deeply flavorful, comforting Italian dinner.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into 3-inch pieces
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 6 cloves garlic, minced
  • 6 ounces tomato paste
  • 1 cup dry red wine (like Merlot or Chianti)
  • 28 ounces crushed tomatoes
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 pound pappardelle pasta
  • Freshly grated Parmigiano-Reggiano cheese, for serving

Instructions

  1. Season the beef pieces generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  4. Add the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
  6. Return the beef to the pot. Add the crushed tomatoes, beef broth, bay leaves, oregano, thyme, and red pepper flakes if using. Stir to combine.
  7. Bring the mixture to a simmer. Once simmering, cover the pot tightly, reduce the heat to low, and cook for 3 to 4 hours, or until the beef is completely tender and shreds easily with a fork. Alternatively, transfer to a slow cooker and cook on low for 6 to 8 hours.
  8. Remove the bay leaves. Shred the beef directly in the sauce using two forks. Taste the sauce and adjust seasoning with salt and pepper as needed.
  9. Cook the pappardelle pasta according to package directions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.
  10. Add the drained pasta to the pot with the beef ragu. Toss to coat, adding reserved pasta water a splash at a time if the sauce seems too thick.
  11. Serve the hearty beef sauce immediately, topped with plenty of freshly grated Parmigiano-Reggiano cheese.

Notes

  • For the best flavor, allow this long cooking sauce to cool completely and refrigerate overnight. Reheat gently the next day; the flavors deepen significantly.
  • If you prefer a smoother sauce, you can remove the shredded beef, blend a portion of the sauce with an immersion blender, and then return the beef to the pot.
  • This recipe works well for meal prep and freezes easily for future comfort food dinners.

Nutrition

Find it online: https://dishicious.com/best-beef-ragu-recipe-comfort-dinner/