Why Slow Cooked Beef Ragu with Pappardelle Pasta Delights
If you’re a fan of hearty, comforting meals that feel like a warm hug for your taste buds, Slow Cooked Beef Ragu with Pappardelle Pasta is a must-try dish. This rich, tender beef ragu slowly simmers to develop deep flavors that perfectly cling to wide bands of silky pappardelle pasta. Whether you’re planning a cozy dinner or impressing guests with a rustic yet elegant meal, this dish combines robust taste and satisfying texture in every bite.
Why You’ll Love This Recipe
- Deep flavor development: Slow cooking allows the beef to become melt-in-your-mouth tender while the sauce intensifies with layers of savory goodness.
- Perfect pasta pairing: Pappardelle’s wide ribbons hold onto the chunky ragu beautifully, creating a balanced bite with every forkful.
- Comfort food classic: It’s a hearty, soul-satisfying dish that’s ideal for cooler evenings or when you crave something truly special.
- Flexible and forgiving: The slow cooker or stovetop options make it easy to adapt and fit into your schedule without stress.
- Impressive yet simple: Despite its gourmet feel, the recipe uses straightforward ingredients you probably already have in your pantry.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients, each bringing its own flavor, texture, or aroma to build the perfect ragu. From the tender beef to the aromatic herbs and flavorful vegetables, every component plays a crucial role.
- Beef chuck: Ideal for slow cooking, it becomes tender and juicy as it slowly breaks down.
- Pappardelle pasta: Wide, flat noodles that complement chunky sauces like ragu superbly.
- Onions and garlic: Aromatics that add sweetness and depth to the sauce base.
- Canned crushed tomatoes: Provide a rich and tangy foundation for the ragu sauce.
- Carrots and celery: Classic soffritto vegetables that contribute sweetness and texture.
- Red wine: Adds complexity and balances the sweetness of tomatoes.
- Fresh herbs (rosemary, thyme, bay leaves): Infuse the sauce with fragrant herbal notes.
- Olive oil: Used to sauté the vegetables and develop flavor.
- Parmesan cheese (for serving): Adds salty richness as a finishing touch.
Variations for Slow Cooked Beef Ragu with Pappardelle Pasta
One of the best things about Slow Cooked Beef Ragu with Pappardelle Pasta is how easy it is to tweak based on what you have or prefer. Whether you want to boost flavor or suit dietary needs, there are many delicious variations to explore.
- Use ground beef: Swap out chunks of beef chuck for ground beef for a quicker cooking time and a slightly different texture.
- Add mushrooms: Include chopped cremini or porcini mushrooms for an earthy flavor enhancement.
- Option for white wine: Replace red wine with white wine for a lighter, brighter sauce profile.
- Make it spicy: Stir in red pepper flakes or a pinch of chili powder for those who enjoy a little heat.
- Vegetarian twist: Substitute beef with lentils or finely chopped eggplants to create a meat-free version that’s still hearty.
How to Make Slow Cooked Beef Ragu with Pappardelle Pasta
Step 1: Prepare the beef and aromatics
Season beef chuck with salt and pepper, then brown it in olive oil over medium-high heat to develop a deep, caramelized crust. Set aside. In the same pot, sauté chopped onions, carrots, celery, and garlic until softened and fragrant to build the base of your sauce.
Step 2: Deglaze and add liquids
Pour in the red wine to deglaze the pan, scraping up any flavorful browned bits from the bottom. Add crushed tomatoes, fresh herbs, and the browned beef chunks back into the pot. Stir everything together to combine.
Step 3: Slow cook until tender
Reduce heat to low, cover, and let your ragu gently simmer for 3 to 4 hours on the stovetop or transfer to a slow cooker set on low for 6 to 8 hours. This slow cooking melts the beef fat and makes the meat incredibly tender.
Step 4: Cook the pappardelle pasta
About 15 minutes before serving, boil your pappardelle in salted water following package instructions until al dente. Drain, reserving a little pasta water to loosen the sauce if needed.
Step 5: Combine and serve
Stir the cooked pasta into the ragu, allowing the sauce to coat every ribbon. If the sauce feels too thick, add reserved pasta water one tablespoon at a time until you reach your desired consistency. Serve hot with a generous sprinkle of Parmesan cheese.
Pro Tips for Making Slow Cooked Beef Ragu with Pappardelle Pasta
- Brown the beef well: This step adds significant flavor, so don’t rush it—get a good crust on the meat.
- Use fresh herbs: Fresh rosemary and thyme bring vibrant aroma, but dried can work if you cook longer.
- Don’t skip the wine: It enriches the sauce and tenderizes the meat, boosting the overall flavor complexity.
- Simmer low and slow: Keep the heat gentle to prevent the sauce from burning or drying out.
- Reserve pasta water: The starchy water helps the ragu cling perfectly to your pappardelle.
- Rest before serving: Letting the ragu rest off-heat for 10 minutes intensifies the flavors even more.
How to Serve Slow Cooked Beef Ragu with Pappardelle Pasta
Garnishes
Top your Slow Cooked Beef Ragu with Pappardelle Pasta with freshly grated Parmesan or Pecorino Romano for a salty finish. A sprinkle of chopped fresh parsley or basil adds a pop of green and freshness. For an extra touch, drizzle with a little quality extra virgin olive oil before serving.
Side Dishes
Serve this ragu with a simple green salad tossed in a light vinaigrette to cut through the richness. Crusty Italian bread or garlic focaccia are perfect for mopping up any leftover sauce. Roasted vegetables like asparagus or Brussels sprouts round out the meal nicely.
Creative Ways to Present
For a dinner party, plate the pasta in nest-like swirls on each plate and stack the beef chunks on top for a striking presentation. Offering Parmesan shards and microgreens on the side lets guests customize their bowls. You can also layer the ragu over polenta or creamy mashed potatoes for a comforting twist beyond pasta.
Make Ahead and Storage
Storing Leftovers
Store any leftover Slow Cooked Beef Ragu with Pappardelle Pasta in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
The beef ragu itself freezes beautifully—store it without pasta in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Reheating
Reheat the ragu slowly over low heat, adding a splash of water or broth if it thickens too much. For leftover pasta, reheat gently in a pan with a little butter or olive oil to keep the noodles from sticking together or becoming mushy.
FAQs
Can I use other types of pasta with this ragu?
Absolutely! Though pappardelle is ideal for its wide shape, tagliatelle or fettuccine also work wonderfully with a chunky beef ragu sauce.
Is Slow Cooked Beef Ragu with Pappardelle Pasta gluten-free?
The ragu itself is gluten-free, but traditional pappardelle contains gluten. You can substitute gluten-free pasta to make the dish suitable for gluten-sensitive individuals.
How long does it take to cook the ragu?
Cooking time varies by method—about 3 to 4 hours simmering on the stovetop or 6 to 8 hours in a slow cooker on low is ideal for tender, flavorful results.
Can I prepare this dish ahead of time?
Yes, this dish is great for making ahead. Prepare the ragu the day before and reheat gently; the flavors will develop even more, making it taste incredible.
What wine pairs best with this meal?
A medium-bodied red wine like Chianti, Sangiovese, or Merlot complements the rich flavors in the Slow Cooked Beef Ragu with Pappardelle Pasta beautifully.
Final Thoughts
Slow Cooked Beef Ragu with Pappardelle Pasta is one of those dishes that feels cozy and special all at once. It’s ideal for anyone who loves rich, slow-simmered flavors paired with comforting pasta. Whether you’re cooking for family, friends, or just craving something indulgent, this recipe will bring warm smiles and satisfied appetites. So grab your pappardelle, simmer that ragu low and slow, and enjoy every delicious bite!
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Slow Cooked Beef Ragu with Pappardelle Pasta
Slow Cooked Beef Ragu with Pappardelle Pasta is a rich, hearty, and comforting Italian dish featuring tender beef chuck slowly simmered in a flavorful tomato and red wine sauce. Served with silky wide ribbons of pappardelle pasta, this meal offers deep, robust flavors perfect for cozy dinners or special occasions, delivering a satisfying balance of texture and taste in every bite.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours (stovetop) or 6 to 8 hours (slow cooker)
- Total Time: 3 hours 20 minutes to 4 hours 20 minutes (stovetop), or 6 hours 20 minutes to 8 hours 20 minutes (slow cooker)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten Free (if gluten-free pasta is used)
Ingredients
Beef Ragu
- 2 lbs beef chuck, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Pasta
- 1 lb pappardelle pasta
- Salt (for pasta water)
- Reserved pasta water (optional, for loosening sauce)
To Serve
- Freshly grated Parmesan cheese (or Pecorino Romano)
- Chopped fresh parsley or basil (optional)
- Extra virgin olive oil (optional, for drizzling)
Instructions
- Prepare the beef and aromatics: Season beef chuck with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown the beef chunks thoroughly until a deep caramelized crust forms. Remove beef from the pot and set aside. In the same pot, add chopped onions, carrots, celery, and garlic. Sauté until softened and fragrant, forming the flavorful base of the sauce.
- Deglaze and add liquids: Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom. Then add the crushed tomatoes, fresh rosemary, thyme, bay leaves, and the browned beef chunks back into the pot. Stir to combine evenly.
- Slow cook until tender: Reduce the heat to low, cover the pot, and let the ragu simmer gently for 3 to 4 hours on the stovetop. Alternatively, transfer everything to a slow cooker set on low and cook for 6 to 8 hours until the beef is melt-in-your-mouth tender and the sauce has developed deep flavors.
- Cook the pappardelle pasta: About 15 minutes before serving, bring a large pot of salted water to boil. Cook the pappardelle according to package instructions until al dente. Drain the pasta, reserving a cup of the pasta water to adjust sauce consistency if needed.
- Combine and serve: Stir the cooked pappardelle into the ragu, ensuring every pasta ribbon is coated generously with the sauce. If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached. Serve hot with a generous sprinkle of freshly grated Parmesan cheese and optional chopped parsley or basil. Finish with a drizzle of extra virgin olive oil if desired.
Notes
- Brown the beef thoroughly to develop deep flavor and a caramelized crust.
- Use fresh herbs such as rosemary and thyme for vibrant aroma; dried herbs can be used but may require longer cooking.
- Don’t skip the red wine as it tenderizes the meat and adds richness to the sauce.
- Simmer the ragu low and slow to avoid burning and to ensure tender beef.
- Reserve pasta water to help the sauce cling perfectly to the pasta.
- Allow the ragu to rest off heat for 10 minutes before serving to intensify flavors.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe with pasta)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 90 mg
Keywords: beef ragu, slow cooked ragu, pappardelle pasta, Italian comfort food, slow cooker beef, hearty beef sauce
