This is the kind of meal that makes me think of slow Sundays at home.
I love making this beef Ragu on a Saturday, letting it simmer away while I’m doing other things, and then having dinner practically ready for the next day.
It’s the perfect meal for those Sundays when we go to church in the morning. I can make the Ragu the day before, come home, cook some pappardelle, and warm up the sauce. That’s it! Nothing better than walking through the door to a cozy meal that’s already halfway done.
And if you’re having people over, this is one of those recipes that makes entertaining a little easier. Make the Ragu ahead of time, cook the pasta when you’re ready, add lots of Parmesan, and gather everyone around the table.
Serve it with a simple salad and plenty of crusty bread to soak up all that delicious sauce.
This one is definitely going into my Sunday dinner rotation!
What you need to make Easy Beef Ragu with Pappardelle
Olive oil – For browning the beef.
Chuck roast – Chuck roast works beautifully here because it becomes so tender after a long, slow cook.
Salt and pepper – Don’t be shy with the seasoning.
Onion – I like a small dice so it melts into the sauce
Carrots – Adds a little sweetness to the sauce.
Celery – Adds another layer of flavor.
Garlic – Fresh garlic makes a difference here.
Beef stock – Helps create that rich, flavorful sauce.
Diced tomatoes – I like using canned plain diced tomatoes.
Tomato paste – Helps thicken the sauce and adds lots of flavor.
Dried thyme, basil and oregano– This combination keeps the sauce simple but flavorful.
Bay leaves – Don’t forget to remove these before serving!
Pappardelle pasta – The wide noodles are perfect for holding onto all that Ragu.
Parmesan cheese – Lots of it, please!
Make Ahead
This is actually one of my favorite things about this recipe—you can make the Ragu a day ahead.
Prepare the ragu completely, let it cool, and refrigerate it in an airtight container. The next day, gently reheat it on the stovetop while you cook the pasta. Toss everything together and dinner is ready!
It’s also a great recipe for entertaining because you can do most of the work the day before.
Storage
Store leftover beef ragu in an airtight container in the refrigerator for 3–4 days.
I recommend storing the Ragu separately from the pasta whenever possible. The pasta will absorb some of the sauce as it sits, so keeping them separate gives you a better texture when reheating.
How to Freeze
The Ragu freezes really well!
Let it cool completely, then transfer it to a freezer-safe container or freezer bag. Freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop. Add a splash of beef stock or water if the sauce seems too thick.
I would freeze the Ragu without the pasta and cook fresh pappardelle when you’re ready to serve. This gives you that much better pasta texture.
Ingredients
- Olive oil, for browning the meat
- 2 lbs chuck roast
- Salt and pepper, to taste
- 1 cup diced onion
- 1 cup diced carrots
- ½ cup diced celery
- 1 garlic clove, minced
- 1 cup beef stock
- 1 (14.5-ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 bay leaves
- 8 ounces pappardelle
- Parmesan cheese, for serving
Instructions
- Preheat the oven to 300°F.
- Cut the chuck roast into 6 pieces and pat dry with paper towels. Season generously with salt and pepper.
- Heat a large Dutch oven over medium-high heat and add a little olive oil. Brown the beef on all sides, working in batches so you don’t overcrowd the pot. Transfer the browned beef to a plate.
- Add the onion, carrots, celery, and garlic to the same pot. Cook for a few minutes until the vegetables begin to soften. Add the tomato paste and cook for 1 minute.
- Add the beef stock, diced tomatoes, thyme, basil, oregano, and bay leaves. Stir well, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot and cover. Transfer to the oven and cook for about 3 hours, or until the beef is very tender and easily pulls apart with a fork.
- Cook the pappardelle according to the package directions. Reserve a little pasta water before draining.
- Remove the beef from the pot and shred it with two forks. Return the shredded beef to the sauce and stir to combine.
- Add the cooked pasta and toss everything together. If needed, add a splash of reserved pasta water to loosen the sauce.
- Serve with plenty of Parmesan cheese and crusty bread.
