Weekend Braised Beef Pappardelle (Print-Friendly Version)
Hearty braised beef and tender pasta in a rich tomato sauce—ideal for a warming weekend supper.
# Ingredients:
→ Beef and Aromatics
01 -
1 tablespoon olive oil
02 -
900–1130 grams chuck roast, cut into 4 pieces
03 -
1 medium onion, finely chopped
04 -
6–8 garlic cloves, pressed
→ Liquids and Seasonings
05 -
300 millilitres beef broth
06 -
2 tablespoons tomato paste
07 -
2 tablespoons balsamic vinegar
08 -
795 grams crushed tomatoes (1 can)
09 -
400 grams diced tomatoes (1 can)
10 -
1 parmesan rind (optional)
11 -
2 bay leaves
12 -
a few sprigs fresh thyme
13 -
1 large bunch fresh basil
14 -
1 teaspoon granulated sugar
15 -
0.25–0.5 teaspoon red pepper flakes
16 -
fine sea salt, to taste
17 -
freshly ground black pepper, to taste
→ For Serving
18 -
pappardelle pasta, cooked al dente
19 -
flat-leaf parsley, roughly chopped
20 -
freshly grated parmesan cheese
# Steps:
01 -
Pat beef pieces dry, then season thoroughly with salt and pepper. Heat olive oil over medium-high in a large Dutch oven. Sear beef on all sides for 5–7 minutes per side until deeply browned. Transfer beef to a plate.
02 -
If necessary, add a little extra oil. Add onion and cook, stirring, for 4–5 minutes until translucent. Stir in the pressed garlic and cook for 1–2 minutes more. Stir in tomato paste and cook, stirring frequently, for 1 minute.
03 -
Deglaze pot with beef broth, scraping the bottom to release any browned bits. Return seared beef and add balsamic vinegar, crushed tomatoes, diced tomatoes, parmesan rind, bay leaves, thyme, basil, sugar, and red pepper flakes. Stir well and bring to a gentle simmer.
04 -
Cover with lid and reduce heat to lowest setting. Simmer gently for 2.5–5 hours, checking occasionally and adding a splash of broth or water if necessary, until beef is fall-apart tender and easily shreds with two forks (usually ~3 hours).
05 -
Remove bay leaves, parmesan rind, and large basil stems. Shred beef into bite-sized pieces directly in the pot. Let simmer, uncovered, 10–15 minutes to thicken sauce. Skim and discard excess fat. Taste and adjust seasoning as needed.
06 -
Spoon rich beef ragu over cooked pappardelle. Garnish with chopped parsley and freshly grated parmesan. Serve immediately.
# Notes & Tips:
01 -
For best results, use well-marbled chuck roast. Eye of round roast can be substituted but may require up to 6 hours to achieve a tender texture, and will need additional liquid partway through cooking.
02 -
If using grass-fed or organic beef, cooking times may vary—monitor closely and adjust braising liquid as needed.
03 -
For a smoother texture, remove bay leaves, basil, and parmesan rind before serving.