Beef Ragu with Pappardelle

Introduction

Beef Ragu is a rich, slow-simmered Italian meat sauce that turns simple ingredients into deep, savory comfort. Paired with wide ribbons of pappardelle pasta, this dish becomes a luxurious meal perfect for family dinners, celebrations, or cold-weather comfort.

Origin and Cultural Significance

Originating from Italy, particularly the Emilia-Romagna and Tuscany regions, ragu has long been a staple of traditional Italian cuisine. It represents a style of cooking centered around patience, family gatherings, and transforming inexpensive cuts of meat into unforgettable flavor. Slow-cooked sauces like this are a symbol of warmth, generosity, and culinary heritage passed from generation to generation.

Ingredients Quantity

2 pounds beef chuck, cut into 1-inch pieces
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup red wine
1 (28 oz) can crushed tomatoes
1 tablespoon tomato paste
1 1/2 cups beef broth
2 bay leaves
1 teaspoon dried thyme or rosemary
Salt & black pepper to taste
Cooked pappardelle pasta, for serving
Fresh parsley or Parmesan for garnish

Optional Additions

A pinch of red pepper flakes for heat
Pancetta sautéed with the vegetables for added richness
Mushrooms for earthy depth
A splash of heavy cream at the end for extra silkiness

Tips for Success

Use beef chuck — it becomes incredibly tender when slow-cooked
Sear the meat well for deeper flavor
Low and slow simmering yields the best texture
Let the sauce rest briefly before serving to enhance richness

Instructions

Heat olive oil in a large pot over medium-high heat.
Season beef with salt and pepper; sear in batches until browned. Remove and set aside.
In the same pot, sauté onion, carrots, and celery until softened.
Add garlic and cook until fragrant, about 1 minute.
Stir in tomato paste and cook briefly to deepen flavor.
Pour in red wine, scraping up browned bits from the pot; simmer 2–3 minutes.
Add crushed tomatoes, broth, bay leaves, herbs, and the seared beef back to the pot.
Reduce heat to low, cover partially, and simmer 2–3 hours until beef is tender and shredding.
Remove bay leaves and adjust seasoning with salt and pepper.
Serve over cooked pappardelle and top with Parmesan and parsley.

Description

A beautifully hearty sauce with fall-apart tender beef, layered aromatics, and a bold tomato base — clinging perfectly to wide pappardelle noodles for a rustic Italian experience in every bite.

Nutritional Information (Approx. per serving — 6 servings)

Calories: ~480
Protein: 35g
Carbohydrates: 42g
Fat: 18g
Iron: High
Rich in collagen and slow-cooked nutrients

Conclusion

This Beef Ragu is a celebration of time-honored cooking techniques — turning simple, affordable ingredients into something deeply satisfying and elegant enough for dinner guests.

Recommendation

Serve with:

Garlic bread or a loaf of crusty sourdough
A crisp green salad or roasted vegetables
A glass of Italian red wine like Chianti or Sangiovese

Great for meal prep — flavors improve even more the next day!

Embracing Healthful Indulgence

Slow-cooked meals nourish both body and heart. With protein-rich beef, vegetables, and comforting pasta, this ragu is proof that indulging in rich, traditional dishes can still be wholesome and rewarding.