Ingredients

2 1/2 lbs beef chuck or beef short ribs, cut into large chunks

Salt and black pepper, to taste

2 tbsp olive oil

1 large onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

4 cloves garlic, minced

2 tbsp tomato paste

1 cup dry red wine

1 (28-oz) can crushed tomatoes

1 1/2 cups beef broth

2 sprigs fresh thyme

1 bay leaf

1 lb pappardelle pasta

Fresh parsley or basil, for garnish

Freshly grated Parmesan cheese, for serving

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Instructions

Sear the Beef
Season beef generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until deeply browned. Remove and set aside.

Build the Base
In the same pot, add onion, carrots, and celery. Cook 6–8 minutes until softened. Stir in garlic and tomato paste; cook 1–2 minutes until fragrant.

Deglaze & Braise
Pour in red wine, scraping up browned bits. Simmer 3–4 minutes. Add crushed tomatoes, beef broth, thyme, and bay leaf. Return beef to the pot.

Slow Cook
Cover and simmer on low heat for 2½ hours, or until beef is fork-tender and easily shredded.

Shred & Simmer
Remove beef, shred with forks, then return to the sauce. Simmer uncovered 15 minutes to thicken slightly. Adjust seasoning.

Cook Pasta & Serve
Cook pappardelle in salted water until al dente. Toss with the beef sauce. Serve topped with herbs and Parmesan.

Notes

Cooking Tips

Brown the beef thoroughly—this is key to deep flavor.
Let the sauce rest 10–15 minutes before serving for even richer taste.
Add a splash of pasta water when tossing to help the sauce cling to the noodles.

Variations

Slow Cooker Version: Sear beef first, then cook everything on LOW for 8 hours.
White Wine Twist: Swap red wine for dry white wine for a lighter sauce.
Spicy Kick: Add crushed red pepper flakes while sautéing the vegetables.
Herb Boost: Stir in fresh rosemary or oregano for a more aromatic ragù.

Author: Emma
Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes

Nutrition

Serving Size: 1 serving
Calories: 680
Sodium: 820mg
Fat: 28g
Saturated Fat: 10g
Carbohydrates: 58g
Fiber: 6g
Protein: 42g