Slow-Cooked Beef Ragu with Pappardelle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Rich and hearty beef ragu slowly simmered to tender perfection, served over wide ribbons of pappardelle pasta for a comforting, rustic meal. This italian-inspired noodles ready in about 205 minutes pairs pappardelle pasta, beef chuck, cut into 1-inch cubes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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

• 14 oz pappardelle pasta
• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 28 oz canned crushed tomatoes
• 1 cup dry red wine
• 1 cup beef broth
• 1 tsp dried oregano
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2 tbsp fresh basil leaves, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 5-7 minutes. Remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped yellow onion, 1 medium finely chopped carrot, and 1 finely chopped celery stalk. Sauté for 5 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
4. Step 4: Pour in 1 cup dry red wine, scraping the bottom of the pot to deglaze, and cook until reduced by half, about 3-4 minutes.
5. Step 5: Return the beef to the pot and add 28 oz canned crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, and 1 bay leaf. Bring to a simmer, cover partially, and reduce heat to low. Simmer gently for 2.5 to 3 hours until beef is tender and sauce thickens.
6. Step 6: About 15 minutes before the ragu is done, bring a large pot of salted water to a boil and cook 14 oz pappardelle pasta for 4-5 minutes until al dente. Drain.
7. Step 7: Remove bay leaf from the ragu, season with salt and black pepper to taste, and stir in 2 tbsp chopped fresh basil.
8. Step 8: Toss the cooked pappardelle with the beef ragu, dividing onto plates, and sprinkle each serving with 1/2 cup grated Parmesan cheese.