Italian Braised Beef Ragu with Pappardelle Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Slow-cooked beef simmered in a rich tomato sauce served over wide, silky pappardelle noodles for a hearty, comforting meal. This italian-inspired beef ready in about 210 minutes pairs cut into 2-inch cubes beef chuck roast, olive oil, large, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (10 ratings) Prep: 30 min Cook: 180 min Serves 6 Italian cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs 2-inch cubed beef chuck roast in batches, browning on all sides for 4-5 minutes per batch. Remove and set aside.
  2. Step 2: In the same pot, add 1 large diced carrot, 1 diced celery stalk, and 1 large diced yellow onion. Cook for 6-7 minutes until softened and fragrant.
  3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until aromatic. Pour in 1 cup dry red wine to deglaze the pot, scraping browned bits from the bottom.
  4. Step 4: Return the beef to the pot along with 28 oz crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
  5. Step 5: Bring to a simmer, then reduce heat to low, cover, and braise gently for 2.5 to 3 hours until the beef is fork-tender and the sauce thickens.
  6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Cook 12 oz pappardelle pasta according to package instructions until al dente, about 4-5 minutes. Drain.
  7. Step 7: Remove the bay leaf from the ragu, stir in 1/4 cup chopped fresh basil, and adjust seasoning if needed.
  8. Step 8: Serve the ragu ladled over the pappardelle, topped with 1/2 cup grated Parmesan cheese.

Frequently asked questions

How long does Italian Braised Beef Ragu with Pappardelle Pasta take to make?

Total time is about 210 minutes (30 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Braised Beef Ragu with Pappardelle Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Italian Braised Beef Ragu with Pappardelle Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Braised Beef Ragu with Pappardelle Pasta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian Braised Beef Ragu with Pappardelle Pasta?

Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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