This classic Italian pasta dish features wide ribbons of pappardelle coated in a rich, slow-simmered beef ragù. The sauce is built with aromatic vegetables, tomatoes, herbs, and tender beef that cooks slowly until deeply flavorful and comforting. It is a rustic dish that feels hearty and satisfying, making it perfect for a cozy dinner or a special homemade Italian meal.
Why You’ll Love This Recipe
This recipe brings traditional Italian comfort food to your kitchen using simple ingredients that develop incredible flavor through slow cooking.
The wide pappardelle pasta perfectly holds the thick ragù sauce, making every bite rich and satisfying.
It is a great make-ahead meal because the sauce becomes even more flavorful the next day.
The dish is also very versatile. You can adjust herbs, add vegetables, or substitute different meats while still keeping the rustic Italian character.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
400 g pappardelle pasta
500 g beef chuck or stewing beef, finely chopped or ground
2 tablespoons olive oil (30 ml)
1 medium onion, finely diced (about 120 g)
1 medium carrot, finely diced (about 80 g)
1 celery stalk, finely diced (about 60 g)
3 garlic cloves, minced
400 g canned crushed tomatoes
2 tablespoons tomato paste (30 g)
120 ml beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
40 g grated parmesan cheese
2 tablespoons fresh parsley, finely chopped
Directions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the diced onion, carrot, and celery. Cook for about 6 to 8 minutes until the vegetables become soft and fragrant.
Add the minced garlic and cook for another 30 seconds while stirring.
Add the chopped or ground beef to the pot. Cook for 8 to 10 minutes, breaking it apart as it browns.
Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor.
Add the crushed tomatoes, beef broth, oregano, thyme, bay leaf, salt, black pepper, and crushed red pepper flakes if using.
Reduce the heat to low and allow the sauce to simmer gently for about 1 hour 30 minutes, stirring occasionally, until thick and rich.
Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente.
Drain the pasta and add it directly to the ragù sauce. Toss gently so the pasta is fully coated.
Remove the bay leaf and serve the pasta topped with grated parmesan cheese and chopped parsley.
You can substitute the beef with ground lamb for a richer flavor.
Ground chicken or turkey can also be used for a lighter version of the dish.
Adding 150 g of chopped mushrooms will give the ragù a deeper earthy taste.
If pappardelle is not available, tagliatelle or fettuccine are excellent alternatives.
For a creamier sauce, stir in 60 ml of cream during the last few minutes of cooking.
Storage/Reheating
Store leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days.
For best results, store the sauce separately from the pasta to maintain the best texture.
The ragù sauce can also be frozen for up to 3 months in a sealed container.
To reheat, warm the sauce gently in a saucepan over medium-low heat. Add a small splash of broth or water if the sauce becomes too thick. Toss with freshly cooked pasta before serving.
FAQs
Can I make the sauce ahead of time?
Yes. The ragù can be prepared a day in advance and stored in the refrigerator. The flavor often improves overnight.
What type of pasta works best with this sauce?
Wide ribbon pasta such as pappardelle works best because it holds the thick sauce very well.
Can I freeze the ragù sauce?
Yes. Allow the sauce to cool completely before freezing it in an airtight container for up to three months.
Can I use ground beef instead of chopped beef?
Yes. Ground beef works well and also shortens the cooking time slightly.
Why are carrot and celery used in the sauce?
These vegetables help build the flavor base and balance the richness of the meat and tomatoes.
How can I thicken the sauce if it is too thin?
Let the sauce simmer uncovered for a few extra minutes until it reduces and thickens.
Can I make this recipe gluten free?
Yes. Simply use your preferred gluten-free pasta.
Can I add more vegetables to the ragù?
Yes. Mushrooms, zucchini, or bell peppers can be added for extra flavor and texture.
What cheese is best for serving?
Freshly grated parmesan cheese is the most traditional choice for this dish.
How do I prevent the pasta from sticking?
Cook the pasta in plenty of salted boiling water and toss it with the sauce immediately after draining.
Conclusion
Pappardelle with Tuscan beef ragù is a comforting and satisfying Italian classic. The slow-cooked sauce develops rich flavor that pairs perfectly with the wide pasta ribbons. Whether served for a family dinner or a special meal, this dish delivers warmth, depth, and traditional Italian flavor in every bite.
A rustic Italian pasta dish featuring wide pappardelle noodles coated in a rich, slow-simmered Tuscan beef ragù made with tomatoes, herbs, and tender beef.
Total Time:1 hour 50 minutes
Yield:4 servings
Ingredients
400 g pappardelle pasta
500 g beef chuck or stewing beef, finely chopped or ground
2 tablespoons olive oil (30 ml)
1 medium onion, finely diced (about 120 g)
1 medium carrot, finely diced (about 80 g)
1 celery stalk, finely diced (about 60 g)
3 garlic cloves, minced
400 g canned crushed tomatoes
2 tablespoons tomato paste (30 g)
120 ml beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
40 g grated parmesan cheese
2 tablespoons fresh parsley, finely chopped
Instructions
Heat olive oil in a large pot or deep skillet over medium heat.
Add the diced onion, carrot, and celery and cook for 6–8 minutes until softened.
Add the minced garlic and cook for about 30 seconds until fragrant.
Add the chopped or ground beef and cook for 8–10 minutes, breaking it apart as it browns.
Stir in the tomato paste and cook for 1–2 minutes to enhance the flavor.
Add crushed tomatoes, beef broth, oregano, thyme, bay leaf, salt, black pepper, and crushed red pepper flakes if using.
Reduce heat to low and simmer gently for about 1 hour 30 minutes, stirring occasionally, until the sauce thickens and becomes rich.
Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente.
Drain the pasta and add it directly to the ragù sauce, tossing gently to coat.
Remove the bay leaf and serve topped with grated parmesan cheese and chopped parsley.
Notes
The ragù sauce can be made a day in advance for deeper flavor.
If pappardelle is unavailable, tagliatelle or fettuccine are good substitutes.
Add chopped mushrooms for a deeper earthy flavor.
For a creamier version, stir in 60 ml cream near the end of cooking.
Store sauce separately from pasta for best texture when reheating.
