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Slow Cooked Beef Ragu with Pappardelle Pasta

Slow Cooked Beef Ragu with Pappardelle Pasta
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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Keywords: beef ragu, slow cooked ragu, pappardelle pasta, Italian comfort food, slow cooker beef, hearty beef sauce

Find it online: https://dailydishez.com/slow-cooked-beef-ragu-with-pappardelle-pasta/