What the heck is this?
Want to know what happens when you take cheap beef, some wine you wouldn’t mind drinking, and a whole lot of patience? This braised beef pasta, that’s what. We’re talking about fork-tender chunks of beef that literally fall apart when you look at them wrong, swimming in a rich, glossy sauce that clings to every ribbon of pasta like it was meant to be there. This isn’t your average weeknight dinner – this is the kind of meal that makes your house smell like an Italian grandmother’s kitchen and has your neighbors “accidentally” stopping by around dinnertime. Yeah, it takes a few hours, but most of that is just the beef doing its thing in the oven while you binge-watch Netflix. My pasta-snob friend tried this and literally said, “This is better than that place in Little Italy.” Mission accomplished.
Why You’ll Love This Recipe
- Transforms cheap, tough cuts into restaurant-quality magic
- Most of the work is just waiting (perfect for lazy Sundays)
- Makes your whole house smell incredible
- Leftovers get even better after a day or two
- Looks fancy enough for date night, cozy enough for sweats
- One pot wonder that feeds a crowd
- Way cheaper than ordering Italian takeout
The Good Stuff You’ll Need
For the Braised Beef:
- 3 lbs beef chuck roast or short ribs, cut into 2-inch chunks
- Salt and freshly ground black pepper
- 3 tbsp olive oil
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 6 cloves garlic, minced
- 3 tbsp tomato paste
- 1 cup red wine (something you’d actually drink)
- 2 cups beef stock
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
For the Pasta:
- 1 lb pappardelle or wide egg noodles
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 tbsp butter
- Fresh parsley, chopped
- More cheese for serving (obviously)
Let’s Do This
Step 1: Get That Beef Golden
Preheat your oven to 325°F.
Pat the beef chunks dry and season generously with salt and pepper. Like, really go for it.
Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the beef in batches until golden brown on all sides (about 8-10 minutes total). Don’t crowd the pan – give those babies room to breathe.
Transfer beef to a plate and set aside.
Step 2: Build That Flavor Base
In the same pot (don’t you dare wash it – all that brown stuff is flavor gold), add onions, carrots, and celery.
Sauté until softened, about 8 minutes. Add garlic and tomato paste, cook for another 2 minutes until fragrant.
Pour in the wine and scrape up all those beautiful brown bits from the bottom. Let it reduce by half.
Step 3: The Magic Happens
Add the beef back to the pot along with beef stock, bay leaves, thyme, and rosemary.
Bring to a simmer, then cover and transfer to the oven.
Braise for 2.5-3 hours until the beef is fall-apart tender. Check occasionally and add more stock if it looks dry.
Step 4: Shred and Sauce
Remove the beef and shred it with two forks (it should practically shred itself).
Strain the braising liquid and return it to the pot. Simmer on the stove until it reduces to a glossy, spoon-coating consistency.
Return the shredded beef to the sauce and keep warm.
Step 5: Pasta Perfection
Cook pappardelle in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
Add the hot pasta directly to the pot with the beef and sauce. Toss with butter, cheese, and a splash of pasta water until everything is glossy and gorgeous.
Taste and adjust seasoning – more salt? More pepper? You’re the boss.
Step 6: Serve Like a Champion
Divide among bowls and top with fresh parsley, more cheese, and a generous crack of black pepper.
Serve immediately while it’s steaming hot and watch people lose their minds.
Serving Suggestions
Start with a simple Caesar salad or some crusty bread with good butter.
Pour a glass of the same red wine you used for braising – it’s like a flavor match made in heaven.
Finish with something light like lemon sorbet because you’re going to be FULL.
Switch It Up
Slow Cooker Version: Brown the beef and veggies as directed, then transfer everything to a slow cooker for 6-8 hours on low.
Wine Swap: No red wine? Use white wine or even beef stock with a splash of balsamic vinegar.
Veggie Boost: Add mushrooms, bell peppers, or even some sun-dried tomatoes to the braise.
Different Pasta: Try this with rigatoni, gnocchi, or even over creamy polenta for a change.
Make-Ahead Tips
This is actually better the next day – make the whole thing ahead and reheat gently with a splash of stock.
You can braise the beef up to 3 days ahead and just reheat when you’re ready to serve.
Freeze the braised beef (without pasta) for up to 3 months for future lazy dinner emergencies.
Questions People Actually Ask
Q: Can I use a cheaper cut of beef? A: That’s literally the point! Chuck roast, short ribs, or even beef stew meat work perfectly. The longer, slower cooking makes tough cuts tender.
Q: What if I don’t have red wine? A: You can skip it and use more beef stock, but the wine really adds depth. Even a cheap bottle works fine – just make sure it’s something you’d drink.
Q: Can I make this in a regular pot? A: You need something oven-safe with a tight-fitting lid. A Dutch oven is ideal, but a heavy roasting pan covered tightly with foil works too.
Q: How do I know when the beef is done? A: It should shred easily with a fork. If it’s still tough, keep cooking – low and slow is the name of the game.
Print
Weekend Braised Beef Ragu with Pappardelle
- Total Time: 3 hours 30 minutes
- Yield: 6–8 servings 1x
Description
Want to know what happens when you take cheap beef, some wine you wouldn’t mind drinking, and a whole lot of patience? This braised beef pasta, that’s what. We’re talking about fork-tender chunks of beef that literally fall apart when you look at them wrong, swimming in a rich, glossy sauce that clings to every ribbon of pasta like it was meant to be there. This isn’t your average weeknight dinner – this is the kind of meal that makes your house smell like an Italian grandmother’s kitchen and has your neighbors “accidentally” stopping by around dinnertime. Yeah, it takes a few hours, but most of that is just the beef doing its thing in the oven while you binge-watch Netflix. My pasta-snob friend tried this and literally said, “This is better than that place in Little Italy.” Mission accomplished.
Ingredients
For the Braised Beef:
- 3 lbs beef chuck roast or short ribs, cut into 2-inch chunks
- Salt and freshly ground black pepper
- 3 tbsp olive oil
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 6 cloves garlic, minced
- 3 tbsp tomato paste
- 1 cup red wine (something you’d actually drink)
- 2 cups beef stock
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
For the Pasta:
- 1 lb pappardelle or wide egg noodles
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 tbsp butter
- Fresh parsley, chopped
- More cheese for serving (obviously)
Instructions
Preheat your oven to 325°F.
Pat the beef chunks dry and season generously with salt and pepper. Like, really go for it.
Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the beef in batches until golden brown on all sides (about 8-10 minutes total). Don’t crowd the pan – give those babies room to breathe.
Transfer beef to a plate and set aside.
In the same pot (don’t you dare wash it – all that brown stuff is flavor gold), add onions, carrots, and celery.
Sauté until softened, about 8 minutes. Add garlic and tomato paste, cook for another 2 minutes until fragrant.
Pour in the wine and scrape up all those beautiful brown bits from the bottom. Let it reduce by half.
Add the beef back to the pot along with beef stock, bay leaves, thyme, and rosemary.
Bring to a simmer, then cover and transfer to the oven.
Braise for 2.5-3 hours until the beef is fall-apart tender. Check occasionally and add more stock if it looks dry.
Remove the beef and shred it with two forks (it should practically shred itself).
Strain the braising liquid and return it to the pot. Simmer on the stove until it reduces to a glossy, spoon-coating consistency.
Return the shredded beef to the sauce and keep warm.
Cook pappardelle in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
Add the hot pasta directly to the pot with the beef and sauce. Toss with butter, cheese, and a splash of pasta water until everything is glossy and gorgeous.
Taste and adjust seasoning – more salt? More pepper? You’re the boss.
Divide among bowls and top with fresh parsley, more cheese, and a generous crack of black pepper.
Serve immediately while it’s steaming hot and watch people lose their minds.
Notes
Start with a simple Caesar salad or some crusty bread with good butter.
Pour a glass of the same red wine you used for braising – it’s like a flavor match made in heaven.
Finish with something light like lemon sorbet because you’re going to be FULL.
- Prep Time: 30 minutes
- Cook Time: 3 hours
Nutrition
- Calories: ~620 kcal per serving
- Fat: ~18g
- Carbohydrates: ~55g
- Protein: ~45g