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Homemade Pappardelle with Meat Sauce

Homemade Pappardelle Meat Sauce

This hearty Italian dish features tender slow-cooked beef in a rich tomato sauce served over wide pappardelle noodles, ideal for comforting family meals or special occasions.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course dinner, pasta
Cuisine Italian
Servings 6 people
Calories 600 kcal

Equipment

  • 1 Dutch oven or large heavy-bottomed pot
  • 1 large pot for cooking pasta
  • 1 wooden spoon for stirring
  • 1 Tongs or forks for shredding beef
  • 1 Grater for Parmesan cheese

Ingredients
  

  • 2 lbs beef chuck cut into large chunks
  • 1 lb pappardelle pasta
  • 1 large carrot diced
  • 1 stalk celery diced
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28 oz can crushed tomatoes
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 bay leaves
  • 1 sprig fresh rosemary or thyme
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Parmesan cheese freshly grated (optional, for garnish)

Instructions
 

  • Heat olive oil in a large Dutch oven over medium-high heat. Season beef chunks with salt and pepper and sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  • In the same pot, sauté diced onion, carrot, and celery until softened, about 5-7 minutes. Add minced garlic and tomato paste, stirring for 1-2 minutes until fragrant.
  • Pour in red wine and scrape browned bits from the pot bottom. Simmer for 2-3 minutes to reduce slightly.
  • Add crushed tomatoes, beef broth, bay leaves, and rosemary or thyme. Return seared beef to the pot, ensuring it is submerged in the sauce.
  • Cover and reduce heat to low. Simmer gently for 2-3 hours, stirring occasionally, until beef is fork-tender and sauce thickened. Shred beef with forks and mix back into sauce. Adjust seasoning.
  • Bring a large pot of salted water to boil. Cook pappardelle according to package until al dente. Reserve ½ cup pasta water before draining.
  • Toss cooked pappardelle with meat sauce, adding reserved pasta water if needed. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

  • Use well-marbled beef chuck for tenderness and flavor.
  • Reserve pasta water to adjust sauce consistency.
  • Leftovers keep well refrigerated for up to 3 days.
  • Freeze portioned leftovers for up to 3 months.
  • Substitute thyme if rosemary is unavailable.