Beef ragu pappardelle with wide pasta ribbons tossed in a rich, slow-simmered meat sauce.

Beef Ragu Pappardelle (Rich and Hearty Pasta)

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Flavour Quest Recipes

Beef Ragu Pappardelle (Rich and Hearty Pasta)

Beef ragu pappardelle is a rich, slow-simmered pasta dish featuring tender beef cooked in a deeply savory sauce and served over wide, silky pappardelle. Hearty and comforting, it’s a classic meal that delivers bold flavor and satisfying texture.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz Pappardelle
  • 1 lb Beef (or finely diced chuck)
  • 1 small Onion, yellow finely chopped
  • 2 tsp Garlic minced
  • 1 can Crushed tomatoes 28 oz
  • 2 tbsp Tomato paste
  • 3 tbsp Butter
  • 2 tbsp Olive oil
  • 1/2 tsp Oregano dried
  • 1/2 tsp Basil dried
  • Salt & pepper to taste
  • Parsley, basil, red pepper flakes for garnish

Method
 

  1. Boil pappardelle until al dente. Reserve ¼ cup of pasta water and drain the rest.
  2. Heat butter + olive oil in a deep pan. Add onions, salt, and black pepper. Cook 4–5 minutes until soft
  3. Add garlic, tomato paste, and beef. Cook until browned, and the paste darkens slightly.
  4. Add crushed tomatoes, oregano, basil, and ¾ cup water. Let simmer 25–30 minutes.
  5. Toss in pasta. Add pasta water if needed to loosen and gloss the sauce.
  6. Serve warm. Top with parsley + optional red pepper flakes.

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🔄 Variations

Use short ribs or chuck roast for extra richness.

Add a splash of red wine during simmering for depth.

Make it lighter by swapping some beef for mushrooms.

Finish with Parmesan or Pecorino Romano for a sharper bite.

🍽️ Serving Suggestions

Serve over pappardelle or other wide pasta, topped with freshly grated cheese and chopped herbs. Pair with garlic bread or a simple green salad to round out the meal.

❄️ Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Beef ragu freezes well for up to 3 months.

Thaw overnight and reheat gently on the stovetop with a splash of broth if needed.

💡 Tips

  • Simmer the ragu low and slow until the beef is fork-tender.
  • Shred or break up the beef finely for the best sauce texture.
  • Let the sauce rest briefly before serving to deepen the flavor.

❓ FAQs

Q: Can I make beef ragu ahead of time?
A: Yes. Ragu tastes even better the next day after the flavors meld.

Q: What pasta works best with beef ragu?
A: Wide noodles like pappardelle or tagliatelle hold the sauce best.

Q: Can I use a slow cooker?
A: Yes. Slow cook on low until the beef is tender, then finish on the stovetop if needed.

Want More Cozy Dinner Ideas?

If you loved this recipe, you’ll love my free Comfort Dinner Guide—packed with easy, satisfying weeknight meals.

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