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40 minutes Medium

Pappardelle With Beef Ragu

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Pappardelle With Beef Ragu

Recipe by Erik BrownCourse: Pasta


Prep time


Cooking time






  • 1.2kg / 2.5 lb chuck beef

  • 1 tbsp salt

  • Black pepper

  • 3 tbsp olive oil , separated

  • 3 cloves garlic , minced

  • 1 onion , diced

  • 1 cup carrots , diced (Note 2)

  • 1 cup celery , diced (Note 2)

  • 800g / 28oz crushed canned tomatoes

  • 3 tbsp tomato paste

  • 2 beef bouillon cubes , crumbled (Note 3)

  • 1 cup / 250ml red wine , full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock

  • 1 1/2 cups / 375 ml water (Note 3)

  • 3/4 tsp dried thyme or 3 sprigs fresh thyme

  • 3 dried bay leaves


  • Pat beef dry and sprinkle with salt and pepper
  • Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
  • Turn stove down to medium low and add remaining 2 tbsp of olive oil.
  • Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
  • Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very very gently. (Note 7)
  • Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).
  • Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.
  • Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months!).

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