Irresistible Shredded Beef Ragu with Pappardelle Recipe

The aroma of shredded beef ragu with pappardelle wafts through the kitchen, drawing everyone in like moths to a flame. Picture tender, slow-cooked beef swimming in a rich, velvety sauce that clings lovingly to wide ribbons of pasta, creating an irresistible dish that feels like a warm hug on a chilly evening.

Every time I prepare this dish, I’m transported back to my grandmother’s kitchen, where laughter and the scent of simmering ragu filled the air. It’s perfect for family gatherings or cozy dinners, promising an explosion of flavor that’ll leave you dreaming about your next serving.

There was one time I made this for my friends, and they declared it better than any restaurant’s version. Their happy faces were priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Beef Chuck Roast: Look for marbled cuts for tenderness; it breaks down beautifully when slow-cooked.

• Onions: Sweet onions work best; they caramelize nicely and enhance the sauce’s flavor.

• Garlic: Fresh cloves add depth; I recommend using at least four for a robust taste.

• Canned Tomatoes: Opt for whole peeled tomatoes; they create a rich base when crushed.

• Red Wine: Choose a good quality dry red wine; it deepens the sauce’s complexity and flavor.

• Pappardelle Pasta: These wide noodles soak up the sauce perfectly; fresh is best but dried works too.

• Olive Oil: Use extra virgin for drizzling over the final dish; it adds richness and flavor.

• Fresh Basil: A handful of fresh leaves brightens the dish right before serving; don’t skip it!

• Salt and Pepper: Essential for seasoning throughout the cooking process; taste as you go for perfection.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make shredded beef ragu with pappardelle

Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck until browned on all sides, about 8-10 minutes total.

Add Aromatics: Remove the beef and add chopped onions and minced garlic to the skillet. Cook until onions are translucent and aromatic, about 5 minutes.

Create the Sauce Base: Stir in canned tomatoes and red wine into the onion mixture. Use a wooden spoon to break up tomatoes while simmering gently.

Return Beef to Skillet: Add seared beef back into the skillet. Season generously with salt and pepper, then cover tightly with a lid or foil.

Simmer Low and Slow: Reduce heat to low and let it simmer gently for 3-4 hours or until beef pulls apart easily with forks.

Cook Pappardelle Pasta : About 30 minutes before serving, bring a pot of salted water to boil. Cook pappardelle according to package instructions until al dente.

Serve the shredded beef ragu over pappardelle pasta, garnish with fresh basil leaves, drizzle olive oil over each plate, and enjoy every forkful!

Perfecting the Cooking Process

Start by searing the beef until golden brown; then simmer it in a flavorful broth while cooking the pappardelle. This method ensures maximum flavor infusion and perfectly cooked pasta.

Add Your Touch

Feel free to swap out pappardelle for any pasta you have on hand, or add veggies like mushrooms or carrots to enhance the dish’s nutrition and texture.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat, adding a splash of broth if necessary.

I remember making this shredded beef ragu with pappardelle for a family gathering, and everyone went back for seconds! The compliments made my day and reminded me why I love cooking.

FAQ

What cut of beef is best for shredded beef ragu with pappardelle?

Chuck roast or brisket works best; they become tender after slow cooking.

Can I use store-bought pasta instead of fresh?

Absolutely! Dried pappardelle will work just fine; just adjust cooking time accordingly.

How can I make this recipe gluten-free?

Use gluten-free pasta and ensure your broth doesn’t contain gluten ingredients.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Shredded Beef Ragu with Pappardelle

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• Author: Jennifer
• Total Time: 0 hours
• Yield: Serves approximately 6 people 1x

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Description

Shredded beef ragu with pappardelle is a comforting, hearty dish that brings the warmth of home cooking to your table. Tender, slow-cooked beef mingles with a rich tomato and red wine sauce, clinging beautifully to wide ribbons of pappardelle pasta. This recipe is not only perfect for cozy family dinners but also impressive enough for entertaining guests. With its deep flavors and satisfying textures, each bite feels like a warm hug on a chilly evening.

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Ingredients

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• 2 lbs beef chuck roast
• 2 medium sweet onions, chopped
• 4 cloves garlic, minced
• 28 oz can whole peeled tomatoes
• 1 cup dry red wine
• 12 oz pappardelle pasta
• 2 tbsp extra virgin olive oil
• Fresh basil leaves for garnish
• Salt and pepper to taste

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Instructions

1. In a large skillet, heat olive oil over medium-high heat. Sear the beef chuck until browned on all sides (about 8–10 minutes). Remove and set aside.
2. Add chopped onions and minced garlic to the skillet; cook until onions are translucent (about 5 minutes).
3. Stir in canned tomatoes and red wine; break up tomatoes while simmering gently.
4. Return beef to the skillet; season with salt and pepper, cover tightly, and reduce heat to low.
5. Simmer for 3–4 hours until the beef is tender and easily shreds with forks.
6. About 30 minutes before serving, boil salted water and cook pappardelle according to package instructions until al dente.
7. Serve shredded beef ragu over pappardelle, garnished with fresh basil and a drizzle of olive oil.

• Prep Time: 20 minutes
• Cook Time: 3–4 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (approximately 400g)
• Calories: 620
• Sugar: 6g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 120mg