November 5, 2016 Pappardelle Braised Beef Ragu

Pappardelle Braised Beef Ragu



Pappardelle Braised Beef Ragu

Prep Time: 40 minutes

Cook Time: 3 hours, 20 minutes

Serving Size: 8

Pappardelle Braised Beef Ragu


  • 1 to 2 tablespoons olive oil
  • 2-2½ pounds chuck roast
  • 1 medium onion, chopped finely
  • 6-8 cloves of garlic, pressed
  • 1 cup + 2 tablespoons beef broth (homemade or store bought)
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 (28 ounce can) crushed tomatoes
  • 1 (14 ounce can) diced tomatoes
  • 2 bay leaves
  • Few sprigs of fresh thyme
  • 1 to 1/2 a bunch of basil (for your own taste)
  • 1 teaspoon sugar
  • ¼ to ½ teaspoon red pepper flakes
  • Salt to taste
  • Pappardelle (store bought or homemade)
  • Fresh parsley and freshly grated parmesan for serving on top


  • Cook Pappardelle according to package
  • Heat the olive oil in a deep roasting pan or deep covered skillet over medium high heat.
  • Season both sides of the chuck roast with salt and pepper
  • Add the beef into the pan and allow it to sear on each side for 5 minutes
  • Remove roast once seared
  • In the pan add the onions, let them sweat for 4-5 minutes or until they turn translucent.
  • Add the garlic and let cook for another 1-2 minutes
  • Deglaze the pan with 1 cup of beef broth
  • Add the remaining 2 tablespoons of beef broth into the pan
  • In a mixing bowl add the tomato paste and balsamic vinegar, whisk to combine
  • Add the mixture to the pan with the deglazed beef broth and stir to mix
  • Add the crushed tomatoes, diced tomatoes, bay leaves, fresh thyme, basil, sugar, and red pepper flakes
  • Allow the sauce to gain a simmer, stir once
  • Add seared beef back into pan
  • Cover and lower the heat to the lowest setting
  • Cook for 3 hours or until the meat easily shreds
  • Skim off extra fat
  • Remove the bay leaves and basil leaves
  • Shred meat and mix in with sauce
  • Serve over pappardelle
  • Sprinkle with fresh parsley and freshly grated parmesan


Can cook in crock pot after searing meat and making sauce in pan. Add meat into crock pot, pour sauce over top. Cook in crock pot on low for 6-8 hrs, till meat is falling apart.

Can cook in oven after searing meat and making sauce in pan. Cook in oven at 325 F for 1 hr 45 minutes to 2 hrs, or until meat is falling apart.

copyright by Marzia @ Little Spice Jar, with moderation's by For Your Chef


We have Fry Pans and Skillets to use with this recipe

We also have Roasters that can be used on a cook top then into an oven

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