Beef Ragu with Pappardelle

Tender chunks of beef slowly transform into a rich, velvety sauce as they simmer with aromatic vegetables and fragrant herbs. This deeply savory ragu clings beautifully to wide ribbons of pappardelle pasta, creating the ultimate comfort food experience. Each forkful delivers melt-in-your-mouth beef and perfectly al dente pasta coated in a sauce that's developed complex layers of flavor through patient cooking. This halal-friendly dish skips wine and pork without sacrificing an ounce of traditional Italian depth and character, making it perfect for sharing with loved ones around a cozy table.

I first made this recipe during a particularly cold winter when my family needed something truly comforting. The incredible aroma filled our home for hours, building anticipation with every passing minute. My husband, typically quick with his meals, slowed down noticeably while eating this dish, savoring each bite with closed eyes. Even my youngest child, usually suspicious of new foods, requested seconds and now asks for "the special noodles" regularly. I love how this dish brings a special restaurant-quality experience to our table while being surprisingly straightforward to prepare.

Essential Elements

• Beef chuck roast: Select well-marbled pieces with visible fat running throughout; this fat slowly renders during cooking, creating extraordinary richness and flavor throughout the sauce
• Yellow onion: Look for firm specimens with tight, dry outer skins; their natural sweetness develops during slow cooking to create foundational flavor
• Carrots: Choose medium-sized carrots with vibrant orange color; they contribute subtle sweetness and body to the final sauce
• Celery stalks: Select crisp, pale green stalks without blemishes; they provide aromatic complexity that grounds the sauce
• Fresh garlic: Firm bulbs with tight cloves deliver most potent flavor; mince finely to distribute their aromatic compounds throughout the dish
• Crushed tomatoes: San Marzano varieties offer superior sweetness and acidity; their natural umami enhances the beef flavor significantly
• Tomato paste: Double-concentrated versions provide intense depth; look for tubes rather than cans for better storage of unused portions
• Beef broth: Select low-sodium, halal-certified versions; this allows better control of the final seasoning while maintaining rich flavor
• Dried herbs: Quality dried oregano and thyme should have vibrant color and strong aroma; crush lightly between fingers before adding to release essential oils
• Bay leaves: Look for glossy, intact leaves without cracks; they impart subtle complexity that ties other flavors together
• Pappardelle pasta: Fresh varieties offer superior texture, but dried work beautifully too; look for nests of ribbons approximately one inch wide

Creation Method

Prepare The Protein

Pat beef chunks completely dry with paper towels, ensuring maximum browning potential. Season generously with sea salt and freshly ground black pepper on all sides. Heat olive oil in a heavy Dutch oven until it shimmers but doesn't smoke. Working in small batches to avoid crowding, carefully place beef chunks in the hot oil, allowing ample space between pieces. Let them sear undisturbed for several minutes until a rich golden-brown crust forms, then turn to brown all sides. This crucial step builds foundational flavor through the Maillard reaction, creating complex compounds that form the backbone of your sauce. Transfer browned pieces to a clean plate, allowing them to rest while preparing the vegetable base.

Build The Foundation

In the same pot, still containing flavorful beef drippings, add finely chopped onion, carrots, and celery. The vegetables will immediately sizzle and begin releasing moisture, helping to loosen the browned bits from the bottom of the pot. Use a wooden spoon to gently scrape these flavorful remnants, incorporating them into the vegetable mixture. Cook until the onions become translucent and vegetables soften slightly, releasing their aromatic compounds into the oil. Add minced garlic during the final minutes, stirring constantly to prevent burning, as it releases an intoxicating fragrance that signals the dish is progressing perfectly.

Create The Sauce

Add tomato paste to the vegetable mixture, cooking for several minutes while stirring constantly. This brief caramelization deepens the tomato flavor significantly, adding richness and complexity. Pour in crushed tomatoes and beef broth, stirring to combine completely with the vegetable base. Add dried oregano, thyme, and bay leaves, crushing the dried herbs between your fingers first to release their essential oils. Return the browned beef to the pot, nestling the pieces into the sauce until barely submerged. Bring the mixture to a gentle boil, then reduce heat to maintain the barest simmer – just a few bubbles breaking the surface occasionally. Cover partially, allowing some evaporation while keeping most moisture contained.

Practice Patience

Allow the ragu to simmer gently for at least two hours, occasionally stirring and checking that it maintains a bare simmer. During this time, a remarkable transformation occurs – tough beef fibers break down, fat and collagen melt into the sauce, and flavors meld into something greater than their individual parts. After about two hours, test a piece of beef by pressing it with a fork. It should yield easily and begin to fall apart. If it offers resistance, continue cooking, checking every 15-20 minutes until it reaches perfect tenderness. Remove the pot from heat and use two forks to shred the beef directly in the sauce, creating a textural mix of tender chunks and shredded strands.

Prepare The Pasta

Bring a large pot of water to a rolling boil. Add a generous amount of salt – the water should taste noticeably salty, like seawater. This properly seasons the pasta from within as it cooks. Add pappardelle nests or ribbons to the water, stirring gently to prevent sticking. Cook according to package directions, typically 2-3 minutes for fresh pasta or 8-10 minutes for dried varieties. Test for doneness by sampling a strand – it should be tender but still have slight resistance when bitten, the perfect al dente texture. Reserve a cup of starchy pasta water before draining, as this liquid gold helps bind the sauce to the pasta if needed.

Unite The Elements

Return the drained pasta to its pot and add several large spoonfuls of ragu, tossing gently to coat each ribbon without breaking the delicate pasta. Add small amounts of reserved pasta water if needed to achieve a silky consistency that clings to each strand. Transfer this dressed pasta to warmed serving plates, then top with additional ragu, ensuring each portion receives plenty of the tender beef and rich sauce. Finish with a light sprinkle of freshly chopped herbs or grated cheese if desired, adding a final layer of flavor and visual appeal before serving immediately.

Pin it

I have a special connection to the herb combination in this recipe. The oregano and thyme came from my grandmother's garden, dried and stored in tiny jars she gave me before she passed. Using them in this dish connects our family through generations, as she learned to cook from her Italian mother-in-law. My father initially questioned making ragu without wine, but after tasting this version, declared it "possibly better" than his mother's recipe. The look on his face when making this admission was something I'll always treasure. Sometimes the greatest cooking moments come not just from the dish itself, but from the memories created while sharing it.

Serving Inspiration

Transform your beef ragu experience by considering thoughtful accompaniments that complement and enhance its rich flavors. A simple arugula salad dressed with lemon juice and extra virgin olive oil offers peppery brightness that cuts through the richness of the ragu. Warm, crusty garlic bread made with quality ciabatta provides the perfect vehicle for capturing every last drop of sauce from your plate. For a complete Italian dining experience, begin the meal with a small appetizer of marinated olives and finish with fresh berries macerated in a touch of balsamic vinegar, creating a meal that feels like a special occasion regardless of the day of the week.

Custom Creations

Adapt this versatile recipe to suit your preferences while maintaining its soul-satisfying essence. For those who enjoy heat, incorporate a pinch of red pepper flakes when sautéing the vegetables, allowing the spice to bloom in the oil and distribute throughout the dish. Create a richer version by adding finely chopped mushrooms to the vegetable base, introducing earthy umami notes that complement the beef beautifully. For those who prefer different textures, substitute short pasta shapes like rigatoni or orecchiette, which capture the sauce in different but equally delightful ways. During warmer months, lighten the dish by stirring in fresh cherry tomatoes and basil just before serving, introducing bright seasonal notes to the deep, slow-cooked flavors.

Keeping Fresh

Maximize your cooking efforts by properly storing this magnificent ragu for future enjoyment. Allow leftover sauce to cool completely before transferring to airtight containers, as this prevents condensation that could water down the carefully developed flavors. Refrigerate for up to four days, noting that the flavor actually improves after a day as ingredients continue to meld. For longer storage, freeze portions in flat freezer bags with the date clearly marked, where they'll maintain quality for up to three months. When reheating, warm gently on the stovetop with a splash of broth or water to restore the original consistency, and always prepare fresh pasta for serving rather than storing pasta and sauce together.

My journey with this recipe began from necessity – creating a halal-friendly version of a classic Italian dish for friends with dietary restrictions. What started as an accommodation became a beloved family recipe that appears on our table at least monthly. I've learned that authentic flavor doesn't always require traditional ingredients like wine or pancetta, but rather patient cooking techniques and quality ingredients. The transformation of humble chuck roast into something gloriously tender and rich reminds me why slow cooking remains relevant in our fast-paced world. This dish connects us not just to Italian culinary traditions but to the universal human experience of gathering around a table to share something made with care and time – the most precious ingredients of all.

Pin it

Frequently Asked Questions

→ What type of beef is best for this recipe?

Beef chuck roast or stew beef is ideal for slow-cooking, as it becomes tender and flavorful after hours of simmering.

→ Can I use a different type of pasta?

Pappardelle is recommended, but you can use any wide, flat pasta you prefer.

→ How can I make this recipe in a slow cooker?

After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

→ What can I serve with this dish?

Serve with a side of garlic bread or a simple green salad for a complete meal.

→ How long does this recipe take to prepare?

It takes about 20 minutes to prep and 2-2.5 hours to cook, totaling about 3 hours.