Tuscan Beef Ragu

Tuscan-Style Braised Beef Ragu with Silky Pappardelle — a rustic Italian classic that’s slow-cooked to perfection.

🧾 Ingredients (Serves 6)

• 2 lb (900 g) beef chuck or short ribs, cut into large chunks
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 5 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (Chianti or similar)
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 cups beef stock
• 2 sprigs fresh rosemary
• 2 sprigs thyme
• 2 bay leaves
• Salt & black pepper to taste
• 1 lb (450 g) pappardelle pasta
• Freshly grated Parmesan cheese
• Chopped parsley for garnish

🍳 Instructions

1. Brown the beef
   • Heat olive oil in a heavy Dutch oven.
   • Season beef with salt and pepper, sear until deeply browned on all sides. Remove and set aside.
2. Build the flavor base
   • In the same pot, sauté onion, carrot, and celery until softened.
   • Add garlic and tomato paste, cook 2 minutes until fragrant.
3. Deglaze & simmer
   • Pour in red wine, scraping up browned bits. Reduce by half.
   • Add crushed tomatoes, beef stock, rosemary, thyme, and bay leaves.
   • Return beef to the pot. Bring to a simmer.
4. Slow braise
   • Cover and cook on low heat for 2.5–3 hours, until beef is tender and sauce is rich.
   • Remove herbs and shred beef into the sauce.
5. Cook pasta
   • Boil pappardelle in salted water until al dente. Reserve ½ cup pasta water.
   • Toss pasta with ragu, adding pasta water if needed for silkiness.
6. Serve
   • Plate pasta generously with ragu.
   • Top with Parmesan and parsley.

🌟 Chef’s Tip

For extra depth, add a Parmesan rind to the sauce while braising — it melts into the ragu and enriches the flavor.

Emily Carter

Food & Wellness Writer

Emily Carter is a food and wellness writer dedicated to sharing practical recipes, nutrition insights, and everyday healthy-living tips. Her goal is to make healthy choices simple, approachable, and enjoyable.