Slow-Braised Beef Ragù with Pappardelle

A plate of wide pappardelle coated in tender shredded beef ragù with basil and parmesan, ready to serve.

Slow-Braised Beef Ragù with Pappardelle

Slow-braised beef ragù cooked low and steady in the oven with tomatoes, garlic, herbs, and tender chuck roast. Tossed with pappardelle for a deep, winter-ready pasta that tastes like it’s been simmering in an old kitchen for hours.

Course Comfort Food, Dinner, Main Course

Cuisine American

Keyword Beef Ragù Pappardelle, Braised Beef Ragù, ground beef pasta casserole, Italian-inspired beef Ragù, Oven Braised Ragù, Slow Cooked Beef Ragù, Slow-Braised Beef Ragù, winter pasta recipe

Prep Time 30

Cook Time 2 30

Total Time 3

Servings to 7

Calories 612kcal

Author Cathy Pollak

Equipment

Dutch Oven or heavy braising pot. For searing and steady oven braising.
tongs For turning, removing and shredding the beef.
large pot To cook the pappardelle during the resting period.

Ingredients

2 tbsps (30 ml) olive oil
2½ lbs (1.13 kg) chuck roast cut into 4 pieces, bring to room temperature
2 tsps (10 g) kosher salt if using table salt, use 1 tsp, 5 g
1 tsp (3 g) coarsely ground pepper
½ tsp (2 g) garlic powder
1 medium yellow onion diced
2 medium carrots diced (peel if you want, it's not necessary)
1 rib of celery diced
5 cloves garlic minced
3 tbsps (48 g) tomato paste
1⅓ cups (315 ml) low-sodium beef broth or stock
1 can (28 oz / 794 g) crushed tomatoes
1 can (14 oz / 397 g) diced tomatoes
3 tbsps (45 ml) balsamic vinegar
1 tsp (4 g) light brown sugar
1 tsp (1 g) dried oregano leaves
1 tsp (1 g) dried basil leaves
¼ tsp (0.5 g) red pepper flakes
3 sprigs fresh thyme
16 oz (454 g) pappardelle reserving ½ cup pasta water if needed
parsley
freshly grated Parmesan

Instructions

Preheat the oven to 350°F (177°C).
Heat the olive oil in a braising pan or Dutch oven over medium heat. While the oil heats, season each piece of the chuck roast with salt, pepper, and garlic powder. Sear two pieces at a time for 2–3 minutes per side, or until deeply browned. Transfer the seared meat to a plate or bowl.
2 tbsps (30 ml) olive oil, 2½ lbs (1.13 kg) chuck roast, 2 tsps (10 g) kosher salt, 1 tsp (3 g) coarsely ground pepper, ½ tsp (2 g) garlic powder
Reduce the heat to medium and add the onion, carrots, and celery. Sauté for 5–6 minutes, or until the onion is softened. Add the garlic and tomato paste and cook for 2–3 minutes, stirring occasionally, until the paste darkens and the garlic is fragrant.
1 medium yellow onion, 2 medium carrots, 1 rib of celery , 5 cloves garlic, 3 tbsps (48 g) tomato paste
Deglaze the pan with the beef broth, scraping up the fond from the bottom. Stir in the crushed tomatoes, diced tomatoes, balsamic vinegar, brown sugar, oregano, basil, red pepper flakes, and thyme sprigs. Return the seared meat to the pan, ensuring it is submerged in the sauce. Cover with a lid and transfer the pan to the oven. Braise for 2½–3 hours, or until the beef is tender and shreds easily.
1⅓ cups (315 ml) low-sodium beef broth, 1 can (28 oz / 794 g) crushed tomatoes, 1 can (14 oz / 397 g) diced tomatoes, 3 tbsps (45 ml) balsamic vinegar, 1 tsp (4 g) light brown sugar, 1 tsp (1 g) dried oregano leaves, 1 tsp (1 g) dried basil leaves, ¼ tsp (0.5 g) red pepper flakes, 3 sprigs fresh thyme
Remove the pan from the oven and let the ragù rest for 20–30 minutes.
During the final minutes of resting, cook the pappardelle in a salted pot of boiling water according to package directions. Reserve 1/2 cup (120 ml) of the pasta water. Discard the thyme bundle, transfer the beef to a plate, and shred it with two forks. Return the shredded meat to the sauce. Add the cooked pasta and toss with tongs until coated, using the reserved pasta water as needed to loosen the sauce.
16 oz (454 g) pappardelle
Serve warm with parsley, parmesan, and crusty bread, if desired.
parsley, freshly grated Parmesan

Notes

Start with room temperature beef.
Brown the beef deeply to build a stronger base.
Let the tomato paste darken before adding liquids for more depth.
If adding wine, use 1/2 cup (120 ml) dry red after the tomato paste; simmer before adding broth.
Add pasta water slowly at the end, the sauce responds best to small adjustments.

If you’re making this Slow-Braised Beef Ragù with Pappardelle, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition