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Sunday Beef Ragu with Pappardelle

Sunday Beef Ragu with Pappardelle

Updated November 1, 2026

Chuck roast braised for hours with pancetta, red wine, tomatoes and a splash of milk, shredded into a thick ragu and tossed with wide pappardelle.

Freeze extra ragu flat in bags for up to 3 months. If the ragu gets too thick while braising, add a splash of stock.

Swap the pappardelle for rigatoni or tagliatelle if needed. The ragu tastes even better the next day; make it ahead and rewarm gently.

Cook time
4 hrs 40 min
Rating
…

Ingredients

Scale
Measurement units
  • 3 lb boneless beef chuck roast
  • 4 oz pancetta
  • 1 lb dried pappardelle
  • 28 oz crushed tomatoes (1 can)
  • 1 ½ cups dry red wine
  • 1 ½ cups beef stock
  • ½ cup whole milk
  • 1 yellow onion
  • 1 carrot
  • 2 ribs celery
  • 5 cloves garlic
  • 3 tbsp tomato paste
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 2 oz Parmigiano-Reggiano
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 2 tbsp salt for pasta water
  • 1 tsp black pepper

Instructions

Sear the beef
Season boneless beef chuck roast (3 lb) chunks with kosher salt (2 tsp) and black pepper (1 tsp).
Heat olive oil (2 tbsp) in the Dutch oven over medium-high heat and brown the beef in batches on all sides for about 15 minutes total, then transfer to a plate.
Equipment: large Dutch oven
Cook the pancetta and soffritto
Lower the heat to medium and cook pancetta (4 oz) for 5 minutes, until its fat renders and the edges crisp.
Add yellow onion, carrot and celery (2 ribs) and cook for 8 minutes, until soft and sweet.
Stir in garlic (5 cloves) and tomato paste (3 tbsp) and cook for 2 minutes, until the paste darkens.
Equipment: large Dutch oven
Braise the ragu
Pour in dry red wine (1 ½ cups), scrape up the browned bits, and simmer for 5 minutes, until reduced by half.
Stir in crushed tomatoes (28 oz), beef stock (1 ½ cups), whole milk (½ cup), bay leaves and fresh rosemary (1 sprig) and return the beef with its juices.
Cover and cook at the barest simmer over low heat for 3 hours, stirring occasionally, until the beef falls apart when pressed.
Equipment: large Dutch oven
Shred and thicken
Discard the bay leaves and rosemary stem and shred the beef right in the pot with two forks, about 5 minutes.
Simmer uncovered for 15 minutes, stirring often, until the ragu is thick and clings to a spoon.
Equipment: large Dutch oven, two forks
Reserve ragu for later
Ladle the reserved portion of ragu into a container, let it cool, and refrigerate for the Sunday Ragu Stuffed Baked Potatoes, about 5 minutes.
Cook the pappardelle
Bring a large pot of water to a boil and add salt for pasta water (2 tbsp), about 10 minutes.
Cook dried pappardelle (1 lb) for 8 minutes, until al dente, then scoop out some pasta water and drain.
Equipment: large pot
Toss and serve
Add the drained pasta and unsalted butter (2 tbsp) to the remaining ragu and toss over low heat for 2 minutes with splashes of pasta water, until glossy.
Serve in warm bowls topped with Parmigiano-Reggiano (2 oz).
Equipment: large Dutch oven

Tomorrow's Meal

Sunday Ragu Stuffed Baked Potatoes

The reserved ragu gets rewarmed and spooned into crisp-skinned baked potatoes with melted cheese; see the Leftover Inspiration recipe.

Quick overview:

  1. 1.Bake russet potatoes until the skins are crisp.
  2. 2.Rewarm the reserved ragu in a saucepan over medium-low heat.
  3. 3.Split the potatoes, fluff the insides, and spoon the ragu in.
  4. 4.Top with cheese and broil until bubbling.

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