Slow-Braised Beef Ragù with Pappardelle

Slow-Braised Beef Ragù with Pappardelle

There is something deeply comforting about a kitchen filled with the rich, savoury aroma of a slow-simmering sauce. This Slow-Braised Beef Ragù with Pappardelle is the ultimate celebration of cozy, rustic Italian cooking.

By searing beef to a deep golden crust and letting it gently melt into a robust reduction of red wine, crushed tomatoes, and aromatic herbs, you create a sauce that is incredibly rich, thick, and packed with savoury depth. Swirled with wide ribbons of tender pappardelle pasta and finished with sweet, burst cherry tomatoes, this dish is made for long weekends, family gatherings, or any night that calls for a truly spectacular meal. Pour yourself a glass of red wine, slice up some crusty sourdough, and let your All-Clad pan do the heavy lifting.

Ingredients

• For the Ragù:

  • 2.5 lbs beef chuck roast or beef shins, cut into large chunks

  • 2 tbsp olive oil

  • 1 large yellow onion, finely diced

  • 2 medium carrots, finely diced

  • 2 celery stalks, finely diced

  • 4 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 cup dry red wine (like Chianti or Cabernet Sauvignon)

  • 1 can (28 oz) San Marzano crushed tomatoes

  • 1 cup beef stock

  • 2 bay leaves

  • 3–4 sprigs fresh thyme and rosemary (tied together)

  • 1 cup fresh cherry or grape tomatoes

  • Salt and freshly cracked black pepper, to taste

  To Serve:

  • 1 lb pappardelle or tagliatelle pasta

  • Fresh flat-leaf parsley, roughly chopped

  • A block of Parmigiano-Reggiano, for grating

  • A rustic loaf of sourdough bread

Directions

1. Pat the beef chunks completely dry with paper towels and season generously with salt and black pepper. Heat the olive oil in your All-Clad Ragù pan over medium-high heat. Working in batches to avoid crowding, sear the meat for 3–4 minutes per side until a deeply browned, golden crust forms. Remove the meat and set it aside on a plate.
2. Turn the heat down to medium. Add the diced onion, carrots, and celery (the soffritto) to the pan, using a wooden spoon to scrape up all those delicious browned bits stuck to the bottom. Cook for 6–8 minutes until the vegetables are soft and translucent. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste darkens slightly.
3. Pour in the red wine to deglaze the pan, letting it bubble and reduce by half (about 3–5 minutes). Pour in the crushed tomatoes and beef stock, then return the beef and any resting juices to the pan. Nest herbed sprigs and bay leaves into the liquid.
4. Cover the pan with the lid, turn the heat down to low, and let it simmer gently for 2.5 to 3 hours (or transfer to a 325°F / 160°C oven). The ragù is ready when the beef easily flakes apart with a fork.
5. Remove the beef from the pan and shred it using two forks, discarding any large pieces of fat. Discard the bay leaves and herb sprigs. Stir the shredded beef back into the rich sauce. Drop in the fresh cherry tomatoes and let them simmer uncovered for the final 15 minutes until they just begin to burst and soften.
6. Bring a large pot of salted water to a boil and cook your pappardelle until al dente. Drain the pasta, reserving a cup of pasta water.
7. Toss the pasta directly with a few generous ladles of the hot ragù, adding a splash of pasta water if needed to loosen the sauce so it beautifully coats the wide ribbons.
8. Plate the pasta into shallow bowls, top with an extra ladle of the chunky beef ragù and burst tomatoes, and garnish with fresh parsley. Serve with plenty of freshly grated Parmigiano-Reggiano, a couple of thick slices of sourdough bread, and a glass of the remaining red wine!