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Beef Ragu Pasta

italian beef ragu
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Ingredients

Scale
  • 1 lb beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2–3 cloves garlic, minced
  • 1 large carrot, grated
  • 1 celery stalk, finely chopped
  • 2 tablespoons tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup red wine (or additional beef broth)
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 12 oz pappardelle pasta
  • Freshly grated Parmesan cheese, for serving
  • Fresh basil leaves, torn for garnish

Instructions

  1. Pat beef cubes dry and season with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown beef in batches, about 2-3 minutes per side. Transfer to a plate.
  3. Reduce heat to medium. Add onion, carrot, and celery to the pot. Cook 5-6 minutes until softened.
  4. Add garlic and cook 30 seconds until fragrant.
  5. Stir in tomato paste and cook for 2 minutes, stirring constantly.
  6. Pour in red wine, scraping up browned bits from the bottom of the pot. Simmer 2-3 minutes.
  7. Add crushed tomatoes, beef broth, dried oregano, dried thyme, and bay leaves.
  8. Return beef and any accumulated juices to the pot, stirring to combine.
  9. Bring to a boil, then reduce heat to low. Cover partially and simmer for at least 2 hours, stirring occasionally.
  10. When beef is fork-tender, use two forks to shred it into smaller pieces within the sauce.
  11. Simmer uncovered for an additional 15-20 minutes to thicken if needed.
  12. Remove bay leaves and adjust seasonings to taste.
  13. Cook pappardelle in salted water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  14. Combine pasta with ragu sauce, adding a splash of pasta water if needed to reach desired consistency.
  15. Serve topped with freshly grated Parmesan and torn basil leaves.

Notes

  • For the best flavor, make this ragu a day ahead and reheat before serving. The flavors will develop even more overnight.
  • If you prefer a smoother sauce, you can pulse it a few times with an immersion blender before adding the shredded beef back.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: beef ragu pasta, italian beef ragu, homemade ragu sauce, pasta with beef ragu, slow cooked beef ragu

Find it online: https://www.joyliciousrecipes.com/beef-ragu-pasta-bold-ultimate/