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This Beef Ragu Pappardelle brings the heart of Italian home cooking right to your table—slow-cooked, rich, and layered with deep, savory flavor. Made with simple ingredients like tender chuck roast, tomatoes, wine, and herbs, it’s the kind of meal that feels like it’s been passed down through generations. Cozy, comforting, and perfect for gathering with the people you love.
What is Beef Ragu?
Beef Ragu is a classic Italian meat sauce made by slowly braising beef with tomatoes, wine, garlic, and herbs until it’s tender enough to fall apart. The long, gentle simmer builds deep, savory flavor and creates a thick, rich sauce that’s perfect for catching on wide pasta like pappardelle. It’s comfort food through and through—hearty, rustic, and made to be shared.
I LOVE Italian food! It’s cozy, flavorful, and brings people together in the best way. This Beef Ragu Pappardelle is one of those recipes I kept coming back to, tweaking the flavors and adjusting the timing until everything came together just right.
Now it’s part of our Sunday dinner rotation and a true family favorite. And it’s no surprise why. The chuck roast cooks low and slow until it’s melt-in-your-mouth tender, soaking up all the richness from the tomatoes, red wine, garlic, and herbs. It’s simple, soulful, and always hits the spot—just the way good food should be.
Beef Ragu Recipe Ingredients
For the Beef Ragu:
- Chuck Roast: Look for a well-marbled 2.5 to 3-pound roast—this cut becomes incredibly tender when slow-cooked. Most butchers will already trim the excess fat, but you can always ask if it’s not prepped that way, or do it at home.
- Kosher Salt & Black Pepper: I use coarse kosher salt to season the beef—it really enhances the flavor. Adjust the salt to your taste, and don’t be shy with freshly cracked black pepper!
- Avocado or Olive Oil: Either one works well here. I love avocado oil because of its high smoke point, but olive oil also works well.
- Butter: Adds depth and helps the veggies caramelize beautifully. It’s that little Southern touch that makes a big difference.
- Onion, Carrot & Celery (Sofrito): This classic trio builds the base of flavor for the ragu. I finely chop everything so it melts right into the sauce.
- Garlic: Fresh is best—six cloves might sound like a lot, but trust me, it blends right in and adds wonderful flavor.
- Tomato Paste: Don’t skip this—it gives the sauce a rich, concentrated tomato flavor and helps thicken it.
- Red Wine: A dry red like Cabernet or Pinot Noir works great. It adds a beautiful depth of flavor. Don’t worry, the alcohol cooks off—it’s all about that richness!
- Beef Broth: Adds savory flavor and keeps everything moist during cooking. Use low-sodium if you’re watching your salt.
- Crushed Tomatoes: Choose a high-quality brand (San Marzano-style if possible). If your sauce tastes a bit acidic, a touch of sugar will balance it out.
- Bay Leaves, Thyme & Oregano: These dried herbs infuse the sauce with earthy flavor. You can use fresh if you have them—just triple the amount.
- Red Pepper Flakes (Optional): Adds a gentle kick. If your family doesn’t love spice, feel free to leave this out.
- Sugar: This helps balance the acidity of the tomatoes. Start with ½ teaspoon and add more to taste, depending on the brand of tomatoes you use.
For Serving:
- Pappardelle pasta: Wide and sturdy, perfect for holding onto that luscious ragu.
- Parmesan or Parmigiano Reggiano: Freshly grated makes all the difference.
How to Make Beef Ragu Pappardelle
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1. | Season the Beef
Pat the chuck roast dry and generously season all over with salt and pepper.
Step 2. | Sear the Beef
Heat 1 tablespoon of oil in a wide, shallow Dutch oven (with a lid) over medium-high heat. Once hot, add the beef pieces and sear until browned on all sides, about 3 to 5 minutes. Turn with tongs to get an even sear. Transfer the beef to a plate and set aside.
Step 3. | Cook the Soffritto
Reduce the heat to medium-low. Add the remaining tablespoon of oil and the butter to the pot.
Stir in the chopped onion, carrots, and celery. Cook, stirring often, until softened—about 4 to 5 minutes.
Add the minced garlic and cook for about 1 minute more, just until fragrant.
Step 4. | Build the Ragu
Stir in the tomato paste and cook for about 1 minute to deepen the flavor. Pour in the red wine and stir to combine. Add the beef broth, crushed tomatoes, thyme, oregano, sugar, and red pepper flakes (if using). Stir well to bring everything together.
Return the seared beef and its juices to the pot. Add the bay leaves. Bring everything to a rolling simmer, then immediately reduce to low so the sauce is gently bubbling.
Tip: You want just a few bubbles here and there—nothing too rapid, or the bottom might scorch.
Step 5. | Slow Cook on the Stovetop
Cover and cook on low for 2 to 2 1/2 hours, or until the beef is fork-tender and easily shreds.
Step 6. | Shred the Beef
Remove the beef from the pot and shred it with two forks. Discard the bay leaves.
Return the shredded beef to the sauce and simmer uncovered for about 30 more minutes to thicken. The meat will soak up more flavor and become even more tender.
Taste and adjust the seasoning with more salt, pepper, sugar, or red pepper flakes to your liking
Cook the Pasta & Toss in Beef Ragu
Bring a large pot of salted water to a boil (about one tablespoon salt).
Add pappardelle pasta and cook 1 minute less than the package suggests. Reserve 1 cup of pasta water before draining.
Meanwhile, warm 4½ to 5 cups of the beef ragu in a large skillet or Dutch oven over medium-high heat.
Using tongs, transfer the drained pasta directly into the ragu. Add ½ to ¾ cup of reserved pasta water and gently toss for 1–2 minutes, until the sauce thickens and coats the pasta. Add more sauce if desired and toss again.
Serve hot with plenty of freshly grated Parmesan or Parmigiano-Reggiano.
How to Make Beef Ragu in the Slow Cooker
- Sear the whole roast and cook your sofritto on the stovetop as directed.
- Transfer everything to your slow cooker. Add all the remaining ragu ingredients and stir to combine.
- Cook on LOW for 8 hours if using a whole roast. If you cut the meat into chunks, it’ll be ready in about 6 hours.
- Shred the beef, return it to the sauce, and serve as directed above with your favorite pasta.
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Variations and Substitutions
Whether you’re using what’s in your pantry or want to switch things up, here are a few easy ways to make this recipe your own:
Meat Options:
- Short Ribs or Beef Stew Meat: Both are great alternatives to a chuck roast. Just be sure they’re well-marbled for that melt-in-your-mouth texture.
- Pork Shoulder: This cut works beautifully and gives the ragu a slightly different flavor. You can even mix pork and beef!
- Ground Beef or Sausage: In a pinch, you can use ground meat for a quicker version. Brown it first, then continue with the sofrito and sauce. It’s still tasty and weeknight-friendly as it doesn’t require as much simmering time.
Wine Substitutes:
- Don’t want to cook with wine? Swap it out with more beef broth or a splash of balsamic vinegar for depth.
- A bit of grape juice or pomegranate juice with a touch of vinegar can mimic the richness if you’re looking for a non-alcoholic option.
Tomato Options:
- If you don’t have crushed tomatoes, use whole canned tomatoes and break them up with your hands or a spoon before adding them in.
- Diced tomatoes will work in a pinch, but the sauce may be a bit chunkier.
Pasta Choices:
- Can’t find pappardelle? Go with tagliatelle, fettuccine, or even rigatoni or penne—any sturdy pasta that can hold up to the hearty sauce.
- Gluten-free pasta works well here, too. Cook it carefully and toss it gently in the sauce.
Herbs & Seasonings:
- Use fresh herbs like rosemary, thyme, or oregano if you have them; just triple the amount of dried herbs.
- Love a little heat? Add extra red pepper flakes or even a pinch of cayenne.
Vegetable Add-Ins:
- Feel free to sneak in extra veggies—mushrooms, zucchini, or bell peppers blend in well and bulk up the sauce.
Beef Ragu Tips
- Low and Slow is the Way to Go: Keep your simmer low and steady—just a few gentle bubbles. Too high and it could burn; too low and it’ll take longer to get tender.
- Sweeten to Taste: Canned tomatoes vary in acidity. Better-quality brands are often naturally sweeter. Add sugar ½ teaspoon at a time if your sauce needs balance.
- Pasta Pairing: Pappardelle is my go-to for this dish. The wide ribbons catch all the delicious shreds of beef. Can’t find it? Tagliatelle or fettuccine are great substitutes.
- Mixing Pasta with the Ragu: I usually start with about 5 cups of sauce, but feel free to adjust to your taste. Just make sure the ragu is warm before tossing it with pasta—especially if you made it ahead.
Recipe FAQs
Yes! If your kiddos aren’t fans of heat, just skip the red pepper flakes. The sauce is rich, savory, and comforting—perfect for picky eaters and grown-up palates alike.
The beef should be fork-tender, meaning you can easily shred it with two forks without much resistance. If it’s still a bit tough, just let it simmer longer. Low and slow is the key—don’t rush it!
You can! If you don’t have a Dutch oven, use a large heavy-bottomed pot with a lid. Just make sure it retains heat well and isn’t too narrow—wider pots work better for searing and even simmering. This can also be done in a roasting pan covered well with foil.
Not unless you want it to be! The red pepper flakes add just a hint of heat, but you can leave them out if you’re serving little ones or anyone sensitive to spice. You can also add more at the end for those who like a little kick.
Yes! Simply leave out the butter and skip the cheese garnish, or use your favorite dairy-free alternatives. The sauce itself is rich and flavorful.
The beef ragu itself is naturally gluten-free, as long as you double-check your ingredients. Most of what’s in the sauce—beef, veggies, tomatoes, broth, and seasonings—are naturally gluten-free. Just be sure your beef broth and tomato paste don’t contain any hidden gluten or thickeners (some store-bought versions can!).
The pasta, however, is not gluten-free unless you specifically use gluten-free pasta. The good news is, there are plenty of great gluten-free pasta options out there—just look for a sturdy shape like tagliatelle, fettuccine, or even a wide gluten-free noodle that can hold up to the rich sauce. Cook it just until al dente so it doesn’t break apart when tossed.
How to Serve Beef Ragu Pappardelle
This dish truly holds its own—it’s rich, hearty, and full of deep, comforting flavor. But if you want to round out the meal or make it feel a little extra special, there are a few simple sides and touches that pair beautifully with it.
First, don’t skip the bread. You’ll definitely want something to soak up all that saucy goodness at the bottom of the bowl. A loaf of crusty Italian bread or a warm pan of garlic breadsticks works perfectly, and if you’ve got homemade rolls on hand, even better.
Adding something fresh on the side helps balance out the richness of the ragu. A simple salad with mixed greens and balsamic vinaigrette is always a good choice. Or, go with a crisp Caesar salad or a peppery arugula salad tossed with a little lemon juice, olive oil, and shaved Parmesan.
If you’d like to serve a veggie with it, keep it easy and fuss-free. Roasted vegetables like broccoli, Brussels sprouts, or carrots are great options and cook up quickly. Air fryer green beans with a touch of butter and garlic are another cozy, family-friendly addition.
Storing Beef Ragu
Make Ahead Instructions
Beef Ragu is one of those magical recipes that actually gets better as it sits. You can make the sauce 1–2 days in advance and store it in the fridge. When you’re ready to serve, simply reheat it gently on the stovetop (add a splash of broth if it’s become too thick), then cook your pasta fresh and toss it all together.
Pro Tip: If you’re hosting or cooking for a crowd, making the ragu ahead takes all the stress out of the day-of prep!
Storing Leftovers
- Fridge: Store leftover sauce (separate from pasta if possible) in an airtight container in the fridge for up to 4 days.
- Reheating Sauce Only: Warm gently on the stovetop over low heat. Add a splash of broth or water if needed to loosen the sauce.
- Reheating Full Dish (Sauce + Pasta): Add a small splash of water or broth to a skillet or saucepan, then warm over medium-low, stirring gently until heated through. You can also microwave in short intervals, stirring in between.
Freezing
- Sauce Only: Beef Ragu freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. Label and freeze for up to 3 months.
- Pasta Tip: I recommend freezing the sauce without the pasta for the best texture. Freshly cooked pasta holds up better when you’re ready to serve.
- Thawing: Let the sauce thaw overnight in the fridge. Reheat on the stovetop, stirring occasionally, and you’re ready to go!
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Beef Ragu Pasta
Ingredients
- 2.5 to 3 pound chuck roast, fat trimmed- cut into 4 equal pieces
- 1 tablespoon coarse kosher salt, or to taste
- 1-2 teaspoons freshly cracked black pepper
- 2 tablespoons avocado oil, (or olive oil) divided
- 2 tablespoons butter
- 1 small yellow onion, finely chopped, about 1 cup diced
- 2 large carrots, peeled and diced, about 1 cup diced
- 2-3 celery ribs, finely chopped
- 6 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup red wine, such as cab or pinot noir
- 1 cup beef broth
- 28 ounces crushed tomatoes
- 3 bay leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- ¼ teaspoon red pepper flakes, optional
- ½ to 1 teaspoon sugar, or to taste
To Serve:
- 1 pound dried pappardelle, or other pasta of choice
- freshly grated parmesan cheese , or parmigiano-reggiano
- fresh parsley, finely chopped (optional)
Instructions
- Season Beef: Pat dry and generously season the beef all over with the salt and pepper.
- Sear Beef: Heat 1 tablespoon of oil in an enameled Dutch oven with a lid over medium-high heat. Once hot, add the chuck roast pieces and turn with tongs to sear until browned on all sides, about 3 to 5 minutes. Transfer the meat to a plate.Tip: I prefer to use a wider, shallow dutch over, not a deep, narrow one.
- Cook Soffrito: Reduce the heat to medium-low. Add remaining oil and butter. Then add the onion, carrots, and celery, and cook, stirring constantly, until softened, about 4-5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
- Add Ragu Ingredients: Stir in the tomato paste to combine. Add the wine and stir to combine. Then add beef broth, crushed tomatoes, thyme leaves, oregano leaves, sugar, and red pepper flakes, and stir to incorporate.
- Return the chuck roast pieces and juices back to the dutch oven. Add bay leaves to the sauce. Turn the stove up and bring it to a rolling simmer, then reduce to low so that there is a gentle simmer.
- Slow Cook on Stovetop: Cover the pot and let it cook for 2 to 2 ½ hours or until the beef is tender enough to shred.
- Shred: Remove beef then shred with 2 forks. Remove Bay leaves.
- Return beef to the pot. Simmer for 30 minutes until the sauce is thickened. The beef will soften more as it absorbs the sauce.
- Taste and adjust seasoning to your taste with salt, pepper, sugar, and red pepper flakes.
Cook the Pasta:
- Bring a large pot of salted water to a boil (about 1 tbsp salt). Add pasta and cook 1 minute less than the package suggests. Drain pasta and reserve 1 cup of pasta water.
- Meanwhile, warm 4 ½ to 5 cups of Beef Ragu in a large skillet or Dutch oven over medium-high heat.
- Using tongs, transfer the pasta into the ragu. Add ½ to ¾ cup of pasta water and toss gently for 1–2 minutes, until the sauce thickens and coats the pasta. Add more sauce if desired and toss again.
- Serve hot with plenty of grated parmesan or parmigiano reggiano.
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Notes
To make in the slow cooker, sear the beef and cook the soffritto (onion, carrot, celery, and garlic) on the stovetop as directed. Transfer everything to a slow cooker and stir in the tomato paste, wine, broth, crushed tomatoes, herbs, and seasonings. Add the beef and bay leaves. Cover and cook on LOW for 8 hours (or about 6 hours if beef is cut into chunks), until fork-tender. Shred the beef, return it to the sauce, and continue with the pasta instructions as written.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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