Pappardelle with Red Wine Beef Ragù

This ragù is one of my favorite dishes to serve up to guests, or to prep for weekday meals. The gorgeous pappardelle noodles are coated in the rich, savory tomato wine sauce and tender, fall-apart beef. The sauce is simmered for 3 hours, resulting in amazingly soft and tender beef.

I like to use chuck roast for this beef ragù, but I have also used boneless beef short rib in the past with great success. Top your pasta off with some parmesan cheese and chopped basil and you’ve got a beautiful meal ready to go! Give it a try and let me know what you think in the comments down below.

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Pappardelle with Red Wine Beef Ragù

Pappardelle in a rich, savory tomato sauce with fall-apart tender beef

Prep Time10 minutes mins

Cook Time2 hours hrs 50 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: beef ragu, pappardelle a ragu, ragu pasta, red wine beef ragu, red wine pasta

Servings: 6

Ingredients

• 2 lb Beef chuck roast
• 3 tbsp Vegetable oil
• 1 Red onion
• 1 large Carrot Or two small
• 4 cloves Garlic Minced
• 1.5 cups Red wine Any dry red wine, I used cabernet sauvignon
• 28 oz Whole canned tomatoes San Marzano tomatoes, if possible
• 2 tbsp Tomato paste
• 2 Bay leaves
• 1.5 tbsp Dried oregano
• 2 tsp Red chilli flakes
• 1/2 cup Beef stock
• 2 tsp Salt
• 2 tsp Pepper
• 1 lb Pappardelle
• Fresh basil
• 4 tbsp Parmesan

Instructions

• Finely chop carrots, onion and mince garlic.
• Heat 1 tbsp vegetable oil in a large pot over medium high heat. Cut chuck roast into 2" wide pieces. Add half of meat to pan, brown 3-4 minutes per side until they form a nice crust. Add 1 tbsp oil to pot and brown remaining meat. Remove from pot.
• Add remaining oil to pot, add carrots, onion and garlic and cook, stirring occasionally until vegetables have softened, about 5-6 minutes. Scrape up any browned bits at bottom of pot. Add wine, canned tomatoes, tomato paste, bay leaves, oregano, chilli flakes and beef stock to pot. Use a wooden spoon to press down and crush tomatoes until there aren't any big pieces left. Add salt, pepper and add browned beef back to pot. Reduce heat to medium low and cover. Allow to simmer for 2 hours, stirring occasionally.
• Remove beef from pot and shred using two forks. Add beef back to pot and cover again, allow to simmer for about 20-30 more minutes. Add 3 tbsp parmesan to sauce, stir to incorporate.
• Cook pappardelle to al dente according to package instructions. Strain pasta and add to pot with sauce, stir to combine. Serve pasta topped with remaining parmesan and chopped basil.