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.

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.

I decided to try making it myself and was surprised at how quick and easy it was to make. Something about the word “slow” that is generally attached to it has always hindered me from attempting. Once I did it became a regular in our fall and winter menu. It makes a great Sunday supper or dish to prepare while the kids are at school.

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.

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.

Just out of the oven after a long nap.

Shredded and ready to serve!

Braised Beef Pappardelle is made with chuck roast and braised in oil, rosemary, sage, onion, garlic, celery, carrot, crushed tomatoes and red wine. On a bed of pappardelle it’s absolutely incredible!

Our girls always beg for seconds when 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!

You can of course use boxed pappardelle, refrigerated pappardelle or make your own! Learn how to make pasta here. You can substitute gluten free noodles if you prefer and omit parmesan to make it dairy free.

It’s 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!

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.

Course Main Course

Cuisine Italian

Keyword beef, easy recipe, italian, pasta, sauce

Cook Time 3 hours 25 minutes

Total Time 3 hours 25 minutes

Servings 6

Calories 714 kcal

Author Julie Blanner

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.

Nutrition Facts

Braised Beef Ragu with Pappardelle

Amount Per Serving

Calories 714 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 13g 65%

Cholesterol 150mg 50%

Sodium 683mg 28%

Potassium 833mg 24%

Total Carbohydrates 65g 22%

Dietary Fiber 4g 16%