Braised Beef Ragu Recipe with Pappardelle

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  • How to make amazing Braised Beef Ragu Recipe with Pappardelle without a lot of effort! An easy one pot pasta dish that’s full of flavor and will warm you up this winter. Slow cooked for the most tender beef and a rich and flavorful dish that the whole family will love!

    Braised beef ragu recipe served with pasta on a white plate

    I grew up in St. Louis, which means I was raised on Italian food. The Hill in St. Louis is an area that attracted Italians in the late 19th century and the area consists primarily of great Italian food, which has penetrated the city. I can get my fix for a lot of Italian classics, but I have yet to find a really great Braised Beef Pappardelle that compares to my Kansas City favorite, Lidia’s.

    I have come to crave the hearty, flavorful dish of Braised Beef Pappardelle. It’s the perfect comfort food for a cold fall or winter evening. As it braises, it fills your home with the most amazing aroma, doubling as potpourri. Something about making braised beef makes everything feel a lot slower, and easier.

    This Braised Beef is so amazing that you can easily skip the pappardelle and make it low carb and Keto!

    To Make Braised Beef Ragu With Pappardelle, You Will Need: 

    For the most flavorful ragu, use the freshest and best quality ingredients.

    • Chuck roast – organic and grass-fed if possible for the best flavor.
    • Pepper, olive oil, rosemary, sage, garlic
    • Onion, carrot, celery – organic if possible.
    • Red wine – doesn’t need to be expensive, but something with body like a cab sauv or merlot.
    • Crushed tomatoes
    • Pappardelle – Fresh, dried or homemade pasta.
    • Butter and parmesan – To toss the pappardelle in.

    How to Make This Braised Beef Ragu Recipe

    Despite it’s long cooking time, this dish is easy to make.

    • Pepper both sides of beef and cut into cubes. Add oil to dutch oven over medium-high and add beef.
    • Stir for 5 minutes, or until browned on all sides.
    • Reduce heat to medium-low and add rosemary, sage, onion, garlic, carrot and celery. Saute for 5 minutes, stirring occasionally. Preheat oven to 300 degrees.

    Beef braising in a pot with herbs

    • Add wine and reduce for 15 minutes. Add crushed tomatoes and stir.
    • Cook in the oven for 3 hours.

    The pot just before it goes into the oven

    • Meanwhile, prepare pappardelle according to package. Drain, toss in butter and parmesan, reserving some for garnish.
    • Remove stems, shred beef with a fork {it should fall apart}, stir and serve over pappardelle.

    Close up of the pot after slow cooking

    Recipe variations

    You can substitute gluten free noodles if you prefer, or even pair it with zoodles for added goodness. Omit the parmesan to make it dairy free. 

    What To Serve With Braised Beef Ragu

    Serve this delicious slow cooked ragu ofver the tossed pasta and you will have one amazingly delicious meal. To take it over the top, garnish it with a little Gremolata. A fresh side salad would be a great accompaniment, serve it with:

    Braised beef ragu recipe served with pappardelle pasta

    Easy Slow Cooked Beef Recipe

    I’ve been wanting to make this dish for a long time, but there’s something about the word “slow” that is generally attached to this recipe that has always hindered me from attempting it. Don’t be deceived by the length of time it cooks. It only requires a few minutes of hands on time. The remaining time is spent in the oven braising, which allows the beef to become so tender that it falls apart.

    This Healthy Hidden Vegetable Dinner Is Great For The Whole Family

    Our girls always beg for seconds whenever we make Braised Beef Pappardelle. The vegetables are disguised in the sauce adding a lot of flavor and nutrition and the girls are none the wiser! WIN! It’s loaded with vitamins and protein and there’s no added sugar or salt.

    Close up of braised beef ragu with pappardelle on a white plate

    What Do You Cook Braised Beef Ragu In?

    I like to prepare dishes like this in a dutch oven because it locks in flavor and I can save cleaning an extra dish because I brown the meat in it before putting it in the oven. If you prefer, you can also make Braised Beef Pappardelle in a crockpot.

    Braised Beef Ragu Is Perfect For A Crowd

    This ragu is  perfect for a weekend dinner in or entertaining a large group of family and friends who will never know how little effort you had to invest in this incredible dinner! Even better, if you have leftovers they keep well and taste amazing the next day!

    Beef ragu with grated parmesan

    Top Tips To Make This Braised Beef Ragu Recipe

    • Let the beef come to room temperature before cooking it and season it well.
    • Store any leftovers in the fridge in an airtight container. It also freezes well.
    • I love serving this with pappardelle, but you try this with linguine or penne too if that’s all you have.

    Be sure to check out these other tasty pasta dishes!

    If you try this braised beef ragu recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!

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    Easy braised beef ragu recipe with pappardelle

    Braised Beef Ragu with Pappardelle

    How to make amazing Braised Beef Pappardelle without a lot of effort! An easy one pot pasta dish that’s full of flavor and will warm you up this winter.
    5 from 25 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Cook Time: 3 hours 25 minutes
    Total Time: 3 hours 25 minutes
    Servings: 6
    Calories: 714kcal

    Ingredients

    • 1 lb chuck roast
    • pepper fresh cracked
    • 1 Tbsp olive oil
    • 4 sprigs rosemary
    • 2 sprigs sage
    • 1 yellow onion chopped
    • 2 Tbsp garlic minced
    • 1 carrot diced
    • 1 celery stalk diced
    • 2 c red wine
    • 1 can crushed tomatoes
    • 1 lb pappardelle
    • 3 Tbsp butter
    • 6 oz parmesan freshly grated

    Instructions

    • Pepper both sides of beef and cut into cubes. Add oil to dutch oven over medium-high and add beef.
    • Stir for 5 minutes, or until browned on all sides.
    • Reduce heat to medium-low and add rosemary, sage, onion, garlic, carrot and celery. Saute for 5 minutes, stirring occasionally. Preheat oven to 300 degrees.
    • Add wine and reduce for 15 minutes. Add crushed tomatoes and stir.
    • Cook in the oven for 3 hours.
    • Meanwhile, prepare pappardelle according to package. Drain, toss in butter and parmesan, reserving some for garnish.
    • Remove stems, shred beef with a fork {it should fall apart}, stir and serve over pappardelle.

    Notes

    • Let the beef come to room temperature before cooking it and season it well.
    • Store any leftovers in the fridge in an airtight container. It also freezes well.
    • I love serving this with pappardelle, but you try this with linguine or penne too if that's all you have.

    Nutrition

    Calories: 714kcal | Carbohydrates: 65g | Protein: 37g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 150mg | Sodium: 683mg | Potassium: 833mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2300IU | Vitamin C: 9.1mg | Calcium: 419mg | Iron: 4.6mg
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