Slow-Braised Beef Ragu with Fresh Pappardelle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A rich, tender beef ragu slowly braised in tomatoes and red wine, served over wide fresh pappardelle pasta for a hearty, comforting meal. This italian-inspired beef ready in about 200 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 beef chuck, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 4, minced garlic cloves
• 1 cup dry red wine
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 oz fresh pappardelle pasta
• 1/4 cup, chopped fresh basil leaves
• 1/2 cup, grated Parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs beef chuck cubes and brown on all sides for 5-6 minutes, working in batches if needed to avoid crowding.
2. Step 2: Remove the beef and reduce heat to medium. Add 1 large diced yellow onion, 1 diced carrot, and 1 diced celery stalk to the pot; sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic, then pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits; simmer until reduced by half, about 5 minutes.
4. Step 4: Return the beef to the pot and add 28 oz crushed tomatoes, 2 tbsp tomato paste, 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 the mixture to a simmer, then reduce heat to low and cover partially. Braise gently for 2.5 to 3 hours, stirring occasionally, 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 fresh pappardelle pasta for 2-3 minutes until al dente, then 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 spooned generously over the warm pappardelle, topped with 1/2 cup grated Parmesan cheese.