Italian Braised Beef Ragu with Pappardelle Pasta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch cubes beef chuck roast
• 3 tbsp olive oil
• 1 large, diced carrot
• 1, diced celery stalk
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 28 oz can crushed tomatoes
• 1 cup dry red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 oz pappardelle pasta
• 1/4 cup, chopped fresh basil
• 1/2 cup, grated Parmesan cheese

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.