Slow-Simmered Beef Ragu with Pappardelle
A rich and hearty beef ragu slow-simmered with tomatoes and herbs, served over wide pappardelle noodles for a comforting Italian-style dinner. This italian-inspired beef ready in about 85 minutes pairs extra-virgin olive oil, medium yellow onion, diced, medium carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 lb ground beef
- 3 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 28 oz canned crushed tomatoes
- 1/2 cup dry red wine
- 1 tsp dried oregano
- 1 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 12 oz pappardelle pasta
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup Parmesan cheese, grated
Instructions
- Step 1: Heat 2 tbsp extra-virgin olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 1 diced celery stalk, sautéing for 6-7 minutes until softened and fragrant.
- Step 2: Add 1 lb ground beef to the pot and cook, breaking it up with a spoon, for 6-8 minutes until browned and no longer pink.
- Step 3: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
- Step 4: Pour in 1/2 cup dry red wine and simmer for 3 minutes to reduce slightly.
- Step 5: Add 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine and reduce heat to low.
- Step 6: Cover partially and let simmer gently for 1 hour, stirring occasionally, until sauce thickens and flavors meld.
- Step 7: Meanwhile, bring a large pot of salted water to a boil and cook 12 oz pappardelle pasta for 3-4 minutes until al dente, then drain.
- Step 8: Remove bay leaf from the ragu and stir in 1/4 cup chopped fresh basil. Serve ragu spooned generously over the pappardelle, topped with 1/2 cup grated Parmesan cheese.
Frequently asked questions
How long does Slow-Simmered Beef Ragu with Pappardelle take to make?
Total time is about 85 minutes (15 min prep + 70 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 Slow-Simmered Beef Ragu with Pappardelle?
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 extra-virgin olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Beef Ragu with Pappardelle?
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 Slow-Simmered Beef Ragu with Pappardelle 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 Slow-Simmered Beef Ragu with Pappardelle?
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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