Beef & Red Wine Ragu Pappardelle is the kind of dish that instantly transforms an ordinary evening into a cozy, restaurant-worthy experience. Slow-simmered beef, aromatic vegetables, and rich red wine come together to create a deeply flavorful sauce that clings beautifully to wide ribbons of pappardelle pasta. This classic Italian-inspired comfort food may sound fancy, but it’s surprisingly approachable—even for beginner home cooks.
If you’ve ever wanted to master a hearty beef ragu that tastes like it’s been cooking all day (because it has!), this beef & red wine ragu pappardelle recipe is the perfect place to start.
What Is Beef & Red Wine Ragu Pappardelle?
Ragù is a traditional Italian meat-based sauce, slowly cooked to develop complex flavors and a luxurious texture. Unlike quick tomato sauces, a proper beef ragu relies on patience, gentle heat, and quality ingredients.
Why Pappardelle Is the Perfect Pasta for Ragu
Pappardelle is a wide, flat ribbon pasta that:
- Holds thick, meaty sauces exceptionally well
- Provides a hearty bite that complements slow-braised beef
- Creates a luxurious, restaurant-style presentation
Together, beef ragu and pappardelle form a timeless pairing that’s beloved across Italy and beyond.
Ingredients Overview: Simple, Classic, and Flavor-Packed
Each ingredient in this beef & red wine ragu pappardelle plays a key role in building depth and richness.
Main Ingredients
- 2 pounds beef chuck, cut into cubes
Ideal for slow cooking—rich, flavorful, and tender when braised. - 1 tablespoon olive oil
Used for browning and building flavor. - Onion, carrots, and celery (mirepoix)
The aromatic base of classic Italian sauces. - 4 cloves garlic, minced
Adds warmth and depth. - Tomato paste
Concentrates flavor and adds subtle sweetness. - Red wine
Deepens the sauce with complexity and richness. - Beef broth
Creates a savory, slow-simmering base. - Dried oregano, thyme, and bay leaf
Provide herbal balance. - Pappardelle pasta
The perfect vehicle for the ragu. - Parmesan cheese
Finishes the dish with salty, umami goodness.
Step-by-Step Guide to Beef & Red Wine Ragu Pappardelle
Step 1: Brown the Beef for Maximum Flavor
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add beef cubes in batches, ensuring they aren’t crowded.
Why this matters:
Browning creates caramelized bits (fond) on the bottom of the pot, which become the backbone of the ragu’s flavor.
Remove browned beef and set aside.
Step 2: Build the Aromatic Base
Lower the heat to medium. Add diced onion, carrots, and celery to the same pot.
Cook until softened and lightly golden, about 7–8 minutes. Stir in minced garlic and cook for 30 seconds.
Step 3: Add Tomato Paste
Stir in tomato paste and cook for 1–2 minutes until it darkens slightly.
Pro tip:
Cooking tomato paste removes raw acidity and enhances sweetness.
Step 4: Deglaze with Red Wine
Pour in the red wine, scraping up all the browned bits from the bottom of the pot.
Let the wine simmer for 2–3 minutes to reduce slightly and cook off the alcohol.
Step 5: Simmer the Ragu Low and Slow
Return the beef to the pot. Add beef broth, oregano, thyme, and bay leaf. Season with salt and pepper.
Bring to a gentle simmer, cover partially, and cook for 2½–3 hours, stirring occasionally, until the beef is fork-tender.
Step 6: Shred or Break Down the Beef
Once tender, use a spoon or fork to gently break the beef into smaller pieces. This creates the classic ragu texture.
Remove the bay leaf.
Step 7: Cook the Pappardelle
Cook pappardelle pasta in well-salted boiling water according to package instructions until al dente.
Reserve ½ cup of pasta water before draining.
Step 8: Combine Pasta and Sauce
Add cooked pasta directly to the ragu, tossing gently to coat. Add reserved pasta water if needed to loosen the sauce.
Step 9: Serve and Finish
Serve hot with freshly grated Parmesan cheese and optional fresh herbs.
Practical Tips for Perfect Beef & Red Wine Ragu
Choosing the Right Red Wine
Use a dry red wine you’d enjoy drinking, such as:
- Cabernet Sauvignon
- Merlot
- Chianti
Avoid sweet wines.
Best Beef Cut for Ragu
Beef chuck is ideal because it:
- Contains connective tissue that breaks down beautifully
- Becomes tender with long cooking
- Adds deep, beefy flavor
Make It Even Better the Next Day
Like most slow-cooked dishes, beef ragu tastes even better after resting overnight in the fridge.
Common Mistakes to Avoid
- Skipping the beef browning step
- Cooking at too high a temperature
- Using lean beef cuts
- Forgetting to salt the pasta water
Avoiding these ensures a rich, balanced sauce every time.
Serving Suggestions and Variations
Delicious Add-Ons
- Fresh basil or parsley
- A drizzle of olive oil
- Crusty bread for soaking up sauce
Variations to Try
- Add mushrooms for extra umami
- Use fresh pappardelle for an elevated touch
- Finish with a splash of cream for a silkier sauce
Nutritional Benefits of Beef Ragu Pappardelle
This dish offers:
- High-quality protein from beef
- Iron and B vitamins
- Comforting carbs for energy
Pair with a simple green salad for balance.
Frequently Asked Questions (FAQ)
Can I make beef & red wine ragu pappardelle ahead of time?
Yes. The ragu can be made up to 3 days ahead and stored in the refrigerator. Reheat gently before serving.
Can I freeze beef ragu?
Absolutely. Freeze the sauce (without pasta) for up to 3 months in airtight containers.
What if I don’t want to use wine?
You can substitute additional beef broth with a splash of balsamic vinegar for depth.
Is pappardelle the only pasta I can use?
While pappardelle is ideal, tagliatelle or fettuccine also work well.
How do I thicken my ragu if it’s too thin?
Simmer uncovered for 15–20 minutes until reduced to your desired consistency.
Why This Beef & Red Wine Ragu Pappardelle Recipe Works
- Classic Italian technique with simple ingredients
- Slow cooking creates unmatched depth of flavor
- Beginner-friendly steps with professional results
- Perfect for cozy dinners or special occasions
This is comfort food done right.
Conclusion: A Timeless Dish Worth the Time
Beef & Red Wine Ragu Pappardelle is more than just a pasta dish—it’s a celebration of slow cooking, simple ingredients, and rich Italian tradition. With tender beef, aromatic vegetables, and a sauce that hugs every ribbon of pasta, this recipe delivers warmth, comfort, and unforgettable flavor.
Whether you’re cooking for family, friends, or just yourself, this dish is guaranteed to impress.
