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.
Pepper both sides of beef and cut into 1" cubes. In a dutch oven on the stovetop over medium-high, add olive oil and beef. Stir 5 minutes or until brown on all sides.
Reduce heat to medium-low and add minced garlic, rosemary, sage, copped onion, carrot and celery. Sauté for 5 minutes, stirring occasionally. Preheat oven to 300°F.
Add red wine and reduce uncovered 15 minutes. Stir in crushed tomatoes.
Place lid on dutch oven and transfer to oven to braise 3 hours.
When ragu has been in the oven for 2½ hours, bring a pot of salty water to a boil. Prepare pappardelle or noodle of choice al dente (slightly undercooked).
Remove ragu from oven. Remove stems from herbs and shred beef with a fork or tongs. It should fall apart.
Add ¾ cup pasta water and butter to beef. Toss until well coated.
Garnish with parmesan, fresh parsley or gremolata.
Video
Notes
Substitutions and Variations
Use beef stock in lieu of red wine.
Substitute Italian seasoning for fresh herbs.
Omit parmesan to make it dairy free.
Use thick long noodles like tagliatelle or fettuccine or short noodles like garganelli or penne.
Slow Cooker and InstaPot Instructions
Follow steps 1-4 (or use the sauté function on your appliance if you have one).
Transfer to your slow cooker or your instant pot.
Slow cook on high for two and a half to three hours, or low for approximately five hours. Or, put your instant pot on high for 45 minutes.
Shred beef with forks, and following remaining steps.
Tips
Bring Reef to Room Temperature
Add Pasta Water and Toss
Use a Dutch Oven
How to Store
Refrigerate - Bring to room temperature and store refrigerated in an airtight container for up to three days.
Freeze - Store beef ragu in an airtight container in the freezer for up to three months. Thaw in the refrigerator before use.