Slow-cooked Beef Ragu with Pappardelle

Slow-cooked Beef Ragu is the kind of meal that defines comfort food—rich, tender, and made for cozy nights in. It’s a recipe that’s been passed down in my family, from my Nonna to my mum, and then to me. A good ragu can’t be rushed; it’s all about letting the flavours slowly build into something special.

Serves 6-8

Prep Time 10 minutes

Cook Time 5 hours

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Helpful Tips

Substitutions

If you prefer not to use wine, you can replace it with extra beef stock.
Feel free to add mushrooms, spinach, or zucchini for extra veggies.
Add a pinch of chilli flakes for some heat.

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Ingredients

400g Pappardelle
850g beef short ribs
Parmesan
2 tbsp olive oil
1 large carrot, chopped
2 celery ribs, chopped
1 large onion, chopped
4 garlic cloves, crushed
2 x 400g canned crushed tomatoes
2 cups beef stock
salt & pepper
4 sprigs of fresh thyme and 2 sprigs of rosemary
2 bay leaves
1 cup red wine
2 tbsp tomato paste
Parsley to serve

Directions

Sprinkle beef with salt and pepper
Heat oil in an oven proof pot and brown meat all over. Remove and set aside
Add onion and garlic to same pot and cook for 2 minutes
Add carrot and celery and cook until softened
Add tomato paste and cook for 1 minute
Add wine, beef stock, thyme, rosemary, bay leaves and parmesan rind
Add beef to pot, submerge into liquid
Cover with lid and cook on low heat for 3 – 4 hours or until meat falls off the bone
Cook pasta according to packet directions
Gently toss the pasta through the ragu sauce with a splash of pasta water
Serve with plenty of freshly grated parmesan and chopped parsley