Slow-Braised Chuck Roast Ragu with Pappardelle Pasta
This is the kind of ragu that fills your kitchen with warmth and makes the whole house slow down — big, unpretentious flavors built on chuck roast slowly braised until it melts into a glossy tomato sauce. The sauce is bright with crushed tomatoes and red wine, anchored by garlic, carrot, and celery; toss it with wide pappardelle and you have a celebratory weeknight supper that somehow tastes special without fuss.
I love this recipe for the joyful, slightly silly comfort it brings — call it a 'chuck chuck' celebration if you like — because that humble chuck becomes tender, savory gold. Make a pot on Sunday and the leftovers only get better; finish each bowl with butter and Parmesan and you’ll understand why braised beef and wide pasta are old friends.
Nutrition (per serving)
Directions
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1
Season the cubed chuck generously with salt and pepper. Heat 1 tbsp olive oil in a heavy Dutch oven over medium-high heat.
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2
Working in batches, sear the beef cubes until deeply browned on all sides, about 4 minutes per batch. Transfer browned beef to a plate and repeat, adding oil as needed.
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3
Reduce heat to medium. Add remaining olive oil and the chopped onion, carrot, and celery to the pot. Cook until softened, about 6 minutes. Add garlic and tomato paste; cook 1–2 minutes until fragrant.
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4
Return the beef to the pot. Pour in the red wine to deglaze, scraping up browned bits, and simmer 3–4 minutes to reduce slightly.
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5
Add crushed tomatoes, beef stock, bay leaf, rosemary, thyme, sugar, and an extra pinch of salt and pepper. Bring to a gentle simmer.
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6
Cover the pot and braise on the stovetop on low heat (or in a 325°F oven) until the beef is fork-tender, about 2 to 2 1/2 hours.
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7
When the beef is tender, remove bay leaf and herb stems. Shred or break the meat into rustic pieces with two forks and stir to incorporate into the sauce. Adjust seasoning.
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8
Meanwhile, cook pappardelle in a large pot of salted boiling water until just al dente. Reserve 1/2 cup pasta water and drain.
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9
Add butter and half the Parmesan to the ragu, then toss with the drained pappardelle, adding reserved pasta water a splash at a time to loosen the sauce and coat the noodles.
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10
Serve immediately with remaining Parmesan and chopped parsley scattered over each bowl.
Ingredients
- Pappardelle pasta:12 oz
- Beef chuck roast, trimmed and cut into 1" cubes:2 lb
- Olive oil:2 tbsp
- Yellow onion, finely chopped:1 pieces
- Carrot, finely diced:1 pieces
- Celery stalks, finely diced:2 pieces
- Garlic cloves, minced:4 pieces
- Tomato paste:2 tbsp
- Crushed tomatoes (canned):14.5 oz
- Red wine (dry):1 cup
- Beef stock:1 cup
- Bay leaf:1 pieces
- Fresh rosemary sprig:1 pieces
- Fresh thyme sprigs:3 pieces
- Salt:1.5 tsp
- Black pepper, freshly ground:1 tsp
- Sugar (optional, to balance acidity):1 tsp
- Unsalted butter:2 tbsp
- Fresh parsley, chopped:2 tbsp
- Freshly grated Parmesan:1/2 cup
Tips & Notes
- Brown the beef well — that caramelized fond is the flavor backbone of the ragu.
- Make this a day ahead; flavors deepen overnight and reheating gently on the stovetop keeps the meat tender.
- If you prefer a hands-off method, braise the ragu in a 300°F oven for 3 hours instead of on the stovetop.
- Reserve pasta water to adjust sauce consistency; a little starchy water helps the sauce cling to the pappardelle.
