Pappardelle with beef ragù is the kind of dish that feels naturally comforting — simple ingredients coming together through time and gentle cooking. Wide ribbons of pasta are meant for hearty sauces like ragù, where slow-simmered beef and aromatics create a sauce that feels both rustic and deeply satisfying. It’s a meal that leans into cozy, unhurried cooking, the kind that fills the kitchen with warmth and invites you to gather around the table. While traditionally made with slow-braised cuts like short ribs, this version keeps that spirit while allowing flexible protein options, making it just as welcoming for everyday cooking as it is for a weekend meal.

Thick Pappardelle Paired with Deep, Savory Ragù

The ragù cooks down into a thick, rich sauce that wraps around every fold of the pappardelle. The beef becomes tender enough to shred easily, blending into the tomato, garlic, and herbs until the flavors feel deep and well-developed. The sauce isn’t thin or watery — it settles generously into each ribbon of pasta, coating it so every bite feels hearty and satisfying. Finished with a little grated cheese that melts gently into the warmth, it’s the kind of pasta that feels full, comforting, and quietly indulgent without being heavy.

Ingredients

• 12 oz dried pappardelle pasta
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (optional)
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth or stock
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning or dried oregano
• 1 bay leaf (optional)

Choose One Beef Cut

All cuts braise similarly, though cooking time may vary slightly depending on thickness and fat content.

• 2 to 2½ lb beef short ribs — most traditional, richest and most tender result
• 1½ to 2 lb chuck roast, cut into large chunks — great balance of flavor and cost, shreds beautifully
• 1½ to 2 lb beef brisket, cut into large chunks — deep beef flavor and very tender when slow cooked
• 1½ to 2 lb beef shank — very traditional braising cut that creates a silky, collagen-rich sauce
• 1½ to 2 lb boneless short ribs — rich and tender with slightly easier preparation

For Finishing

• ¼ to ½ cup grated Parmesan cheese
• Fresh parsley, chopped (optional)

Instructions

1. Sear the beef until deeply browned:
   Heat olive oil in a large pot or Dutch oven over medium-high heat. Pat the beef dry and cut into large chunks if needed. Sear on all sides until well browned, then remove and set aside.
2. Cook the aromatics until softened and fragrant:
   Reduce heat to medium. Add onion, carrot, and celery to the same pot and cook for about 5–7 minutes until softened. Stir in garlic and cook for about 30 seconds until fragrant.
3. Build flavor with tomato paste:
   Stir in tomato paste and cook for 1–2 minutes, allowing it to darken slightly and coat the vegetables. This deepens the overall flavor of the sauce.
4. Deglaze with wine and reduce:
   Pour in red wine and scrape the bottom of the pot to release browned bits. Let the wine simmer for 2–3 minutes until slightly reduced. (Skip this step if not using wine.)
5. Simmer the ragù until rich and tender:
   Add crushed tomatoes, beef broth, salt, pepper, Italian seasoning, and bay leaf. Return the beef to the pot. Bring to a gentle simmer, partially cover, and cook on low heat until the beef is fork-tender and easy to shred. Cooking time will vary slightly depending on the cut, but typically takes about 2 to 3 hours.
6. Shred the beef and finish the sauce:
   Remove the beef from the pot and shred with forks. Discard bones and excess fat if present, then return the shredded beef to the sauce. Simmer uncovered for 10–15 minutes if the sauce needs to thicken. Remove the bay leaf.
7. Cook the pappardelle until al dente:
   Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve about ½ cup pasta water, then drain.
8. Toss the pasta with the ragù and adjust texture:
   Add cooked pasta directly into the sauce and toss gently to coat. Add a splash of reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
9. Serve warm with finishing touches:
   Divide pasta into bowls and top with grated Parmesan cheese and fresh parsley if using. Serve immediately.

Why a Dutch Oven?

A Dutch oven is one of the best tools for making soup. Its heavy cast-iron walls hold heat evenly, so your soup simmers gently without scorching. The thick lid keeps moisture locked in, helping flavors deepen as everything cooks together. It’s also roomy enough for generous batches, perfect for family meals or storing leftovers.

Another bonus is versatility: you can sauté onions, brown meat, and simmer broth all in the same pot, so fewer dishes pile up in the sink. Whether on the stovetop or finished in the oven, a Dutch oven makes the process simple and reliable—just the way soup should feel.

Affiliate note: I use this Dutch oven (affordable and dependable), and it has served me well for everyday cooking. If you like cooking in bigger batches, the larger 7-quart version is great for soups and stews that feed a crowd. There are also higher-end options like this one or this one, which many cooks love for brand reputation and long-term reliability.

Storage

• Store leftover ragù and pasta separately in airtight containers in the refrigerator for up to 4 days.
• Reheat the sauce gently on the stove over medium-low heat, adding a splash of broth or water if needed.
• The ragù freezes well for up to 3 months when stored in a freezer-safe container.
• Thaw frozen ragù overnight in the refrigerator before reheating.

Note

• Short ribs produce the richest and most traditional ragù with very tender shredded meat.
• Chuck roast is the most versatile choice and gives excellent flavor with reliable texture.
• Brisket offers deep beef flavor and becomes very tender when slowly braised.
• Beef shank creates a silky, collagen-rich sauce and feels especially rustic.
• Boneless short ribs are rich and tender with slightly easier preparation.
• Cooking time may vary slightly depending on the thickness and fat content of the cut; the beef is ready when it shreds easily with a fork.
• The ragù can be made a day ahead, and the flavor deepens after resting overnight.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs