Slow-Braised Beef Ragù Pappardelle: A True Hug in a Bowl
There are pastas you throw together on a busy weeknight… and then there are pastas you plan your day around. This Slow-Braised Beef Ragù Pappardelle is firmly in the second category.
Chuck roast is seared until golden, then slowly braised for hours in tomatoes, red wine, and aromatics until it completely falls apart and melts into the sauce. Tossed with wide ribbons of pappardelle, finished with fresh herbs and an unapologetic amount of Parmesan, this is comfort food at its absolute best.
It’s rich, deeply flavorful, and exactly what you want on a cold night, for Sunday dinner, or when everyone at the table just needs something cozy.
And as always, we take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do.
You’ll Need
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2 lb chuck roast
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2 shallots, finely chopped
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2 carrots, finely chopped
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2 celery stalks, finely chopped
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3 garlic cloves, minced
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1½ tbsp tomato paste
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½ cup dry red wine
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1½ cups beef stock (plus more if needed)
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42 oz San Marzano crushed tomatoes
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3-4 tbsp olive oil
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4 sprigs fresh thyme
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3 dried bay leaves
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Salt and freshly ground black pepper
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1 lb pappardelle (or other wide pasta)
For Serving:
Fresh parsley and/or basil, for serving
Freshly grated parmesan cheese
Drizzle of good olive oil
Instructions
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Preheat the oven to 325°F.
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Pat the chuck roast dry, cut it into large chunks, and season generously with salt and pepper.
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Heat the olive oil in a Dutch oven or oven-safe pot over medium heat. Sear the beef on all sides until lightly browned, about 2–3 minutes per side. Remove and set aside.
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In the same pot, add the carrots, celery, and shallots. Sauté for about 3 minutes, until softened. Stir in the garlic and cook for 1 more minute, until fragrant.
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Add the tomato paste and cook for another minute, stirring to coat the vegetables.
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Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce slightly, then stir in the beef stock and crushed tomatoes.
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Return the beef to the pot, adding more stock if needed so the meat is mostly covered. Add the thyme and bay leaves.
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Cover and transfer to the oven. Braise for about 3 hours, checking occasionally to stir gently and add more liquid if needed.
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Once the beef is fall-apart tender, remove the pot from the oven. Discard the thyme and bay leaves, then shred the beef with two forks and stir it back into the sauce.
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Cook the pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
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Add the pasta to a large skillet along with the ragù and about ¼ cup of the reserved pasta water. Toss over medium heat until the sauce coats the noodles beautifully.
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Serve warm with fresh herbs, plenty of grated Parmesan, a drizzle of olive oil, and enjoy every cozy, comforting bite.
A Few Ragù Tips
Season in layers. Salt the beef, the vegetables, and then taste again after shredding. Ragù concentrates as it cooks.
Don’t chase a hard sear. Light browning is perfect.
Cook the tomato paste for a full minute. Let it darken slightly so it tastes sweet and rich, not raw.
Ragù thickens as it rests. This is normal (and good!). Loosen it with beef stock after shredding and pasta water when tossing with pasta.
Let it rest before shredding. A 10–15 minute pause helps the beef pull apart easily and keeps the sauce silky.
Finish with fat if needed. A drizzle of olive oil at the end rounds everything out.
Even better the next day. Reheat gently with a splash of stock to bring it back to life the next day.