The “Sunday Sauce” Pappardelle with Beef Ragu

Close your eyes and imagine this: It’s a quiet Sunday afternoon. A big pot is simmering on the stove, filling your entire home with the warm, intoxicating scent of red wine, garlic, and herbs.

The beef has been bubbling away for hours, transforming from a tough cut into spoonably tender strands of flavor. This is the magic of a true beef ragu.

Ingredients

Serves 4-6 generously.

For the Beef Ragu:

• 2 lbs (900g) beef chuck roast, cut into 2-inch chunks
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 2 large carrots, finely chopped
• 4-5 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 ½ cups dry red wine (like Chianti, Merlot, or Cabernet Sauvignon)
• 1 can (28 oz) crushed San Marzano tomatoes
• 1 cup beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• Salt and freshly ground black pepper, to taste

For Serving:

• 1 lb (450g) dried pappardelle pasta (or fresh, if you’re feeling ambitious)
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons unsalted butter (optional, for extra richness)
• Fresh parsley or basil, chopped, for garnish

Step-by-Step Instructions

Step 1: Sear the Beef (The Flavor Foundation)

1. Pat the beef chunks completely dry with paper towels. This is crucial for getting a good sear. Season generously all over with salt and pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until it shimmers.
3. Working in batches to avoid crowding the pan (crowding will steam the meat instead of browning it), add the beef chunks in a single layer. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. Transfer the browned beef to a plate and set aside.

Step 2: Build the Soffritto

1. Reduce the heat to medium. In the same pot, add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, scraping up any browned bits (fond) from the bottom of the pot with a wooden spoon, until the vegetables have softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste and cook for 2-3 minutes, letting it caramelize slightly to deepen its flavor.

Step 3: Deglaze and Braise

1. Pour in the red wine, scraping the bottom of the pot to release any remaining fond. Let the wine bubble and reduce by about half, which should take 3-5 minutes.
2. Add the crushed tomatoes, beef broth, rosemary sprigs, thyme sprigs, and bay leaves. Stir to combine.
3. Return the browned beef and any accumulated juices on the plate to the pot. Bring the sauce to a gentle simmer.
4. Cover the pot with a tight-fitting lid and transfer it to a preheated 325°F (160°C) oven. Alternatively, you can leave it on the stovetop over the lowest possible heat.
5. Braise for 2.5 to 3 hours, or until the beef is fall-apart tender and can be easily shredded with a fork.

Step 4: Shred and Finish the Ragu

1. Carefully remove the pot from the oven. Using tongs or a slotted spoon, transfer the beef chunks to a cutting board. Discard the herb sprigs and bay leaves.
2. Use two forks to shred the beef into bite-sized pieces, discarding any large pieces of fat.
3. Return the shredded beef to the pot with the sauce. If the sauce seems thin, simmer it on the stovetop uncovered for 10-15 minutes to reduce it to your desired consistency. Taste and adjust seasoning with salt and pepper.

Step 5: Cook the Pasta and Serve

1. About 20 minutes before serving, bring a large pot of generously salted water to a rolling boil. (The water should taste like the sea!)
2. Cook the pappardelle according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
3. Drain the pasta and return it to the pot. Add several large spoonfuls of the beef ragu and a splash of the reserved pasta water. Toss vigorously over low heat to coat the pasta; the starch in the water will help the sauce cling to the noodles.
4. If using, toss in the butter and ½ cup of the grated Parmesan until melted and glossy.
5. Serve immediately in warm bowls, topped with an extra ladle of ragu, a generous sprinkle of Parmesan, and a garnish of fresh parsley or basil.

Summary

Prep Time: 30 minutes | Cook Time: 3 hours | Total Time: 3 hours 30 minutes

Yield: 4-6 servings

Difficulty: Intermediate

Storage and Make-Ahead Tips

How to Store:

Store leftover ragu (sauce and meat only, not the pasta) in an airtight container in the refrigerator for up to 4 days. The flavor will actually deepen and improve over this time.

Can You Freeze It?

Absolutely! This ragu is a freezer superstar. Let the sauce cool completely, then transfer it to freezer-safe bags or containers. It will keep beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop with a splash of water or broth.

Pro Tip for Leftovers:

Always cook fresh pasta to serve with your leftover ragu. Storing the pasta mixed with the sauce will result in mushy noodles. Keep them separate for the best next-day experience.