Beef Ragu with Pappardelle

5 from 1 vote

This beef ragu recipe features tender beef chuck roast in a rich tomato sauce, served over your favorite pasta! It's the ultimate comfort food for your whole family, perfect for a busy weeknight or special occasion!

Prep Time40

Cook Time3

Total Time3 40

Course: Dinner

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

2-3 pounds beef chuck roast
3 teaspoons kosher salt or more to taste
3 teaspoons freshly ground black pepper or more to taste
3 Tablespoons olive oil
3-4 carrots peeled and diced (about 1 cup)
1 large yellow onion chopped
4 celery stalks diced
6-8 garlic cloves minced
6 ounces tomato paste
1 cup red wine or beef broth
3 sprigs fresh rosemary
5 sprigs fresh thyme
1 (15-ounce) can crushed tomatoes
2 ½ cups beef broth
24 ounces pappardelle
¾ cup heavy cream
½ cup freshly grated parmesan + extra for serving
½ bunch fresh parsley chopped

Instructions

Pat the beef dry with paper towels. Cut into 4 large chunks for easier searing and better seasoning. Generously season on all sides with kosher salt and freshly ground black pepper, about 2-3 teaspoons of each.
2-3 pounds beef chuck roast, 3 teaspoons kosher salt, 3 teaspoons freshly ground black pepper
Add 2 tablespoons of the olive oil to a large dutch oven over medium-high heat. Once the oil is hot, add the chunks of beef searing for 3-4 minutes per side. Try not to overcrowd the pan and work in batches if necessary. Once the meat has been seared, transfer it to a plate and set aside.
3 Tablespoons olive oil
Add the remaining 1 tablespoon of olive oil to the dutch oven. Reduce the heat to medium and add the carrots, onion, and celery. Season with kosher salt and freshly ground black pepper, about 1 teaspoon of each. Cook over medium heat for 15 minutes, stirring frequently with a wooden spoon, until softened and browned. Add garlic and cook for 1 minute, continuing to stir. Add tomato paste and continue to cook and stir for another 1-2 minutes until combined.
3-4 carrots, 1 large yellow onion, 4 celery stalks, 6-8 garlic cloves, 6 ounces tomato paste
Deglaze the pan by adding the red wine (or beef broth) and using a wooden spatula or spoon to scrape up any browned bits that are stuck to the bottom of the pan. Continue to cook until the liquid is almost completely absorbed into the vegetables.
1 cup red wine
Tie the sprigs of fresh rosemary and thyme together with a piece of kitchen twine and add to the dutch oven along with the crushed tomatoes, beef broth, and the seared beef. Cover and simmer over medium to medium-low heat for 2 1/2 to 3 hours until the meat easily shreds with two forks and is fall-apart tender. Check occasionally and add up to 1 extra cup of beef broth as needed.
3 sprigs fresh rosemary, 5 sprigs fresh thyme, 1 (15-ounce) can crushed tomatoes, 2 ½ cups beef broth
Remove the rosemary and thyme sticks and shred the beef in the dutch oven or on a cutting board.
Cook the pappardelle according to the package directions in a large pot of salted, boiling water until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.
24 ounces pappardelle
Add the heavy cream and parmesan cheese to the ragu along with the cooked pasta. Toss the pasta, meat, and ragu to evenly coat, adding some of the pasta water as needed. I usually use around 1/2 cup but you may need more or less to get the sauce to the consistency that you like.
¾ cup heavy cream, ½ cup freshly grated parmesan
Transfer to a large serving bowl and sprinkle with the chopped fresh parsley and additional parmesan cheese. Serve immediately.
½ bunch fresh parsley

Notes

Storage

Store: Store Beef Ragu for up to 5 days in an airtight container in the fridge.
Freeze: Freeze Beef Ragu in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.

Nutrition

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