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.
Course Main Course
Cuisine Italian
Cook Time 3 hours 25 minutes
Total Time 3 hours 25 minutes
Servings 6
Calories 714kcal
Author Julie Blanner


  • 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


  • 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.


  • 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.


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