Pappardelle Al Ragù Di Manzo Recipe

Prepare the meat

Pat the beef shin and oxtail dry with paper towels. Season generously with 1 tsp salt and 1/2 tsp black pepper. If any large pieces remain, cut to 3–4 cm chunks for even browning.

Brown the meat

Heat 2 tbs olive oil and 1 tbs butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the oxtail and beef shin pieces until deeply browned on all sides, about 4–6 minutes per batch. Transfer browned meat to a plate and set aside.

Sauté the soffritto

Reduce heat to medium. Add the remaining 1 tbs olive oil if needed. Add the finely diced onion, carrot, and celery. Cook, stirring occasionally, until softened and beginning to caramelize, about 10–12 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Deglaze

Stir in the tomato paste and cook 2–3 minutes, allowing it to darken slightly. Pour in the red wine to deglaze, scraping any browned bits from the pot. Increase heat briefly and simmer until the wine is reduced by about half, 6–8 minutes.

Combine and simmer

Return the browned meat to the pot. Add the crushed tomatoes (or passata), beef stock, bay leaves, thyme sprigs, rosemary (if using), remaining 1/2 tsp salt, 1/2 tsp black pepper, and sugar if using. Bring to a gentle simmer, then reduce heat to low so the surface barely bubbles.

Long cook

Cover the pot partially with a lid and simmer gently for 3 to 3 1/2 hours, stirring every 20–30 minutes and checking liquid levels. If the sauce becomes too dry, add small amounts of stock or water. The meat is done when very tender and falling from the bone.

Shred and finish sauce

Carefully remove the meat pieces and bay leaves and thyme sprigs from the pot. Shred the meat, discarding bones and excess gristle, and return the shredded meat to the sauce. Stir in the whole milk and simmer 10–15 minutes more to meld flavors and soften acidity. Taste and adjust seasoning with salt and pepper.

Reduce to serving consistency

If the ragù is too thin, simmer uncovered over medium-low heat to reduce to a glossy, spoon-coating consistency (15–30 minutes). If too thick, add small splashes of stock or reserved pasta water when combining with pasta.

Cook the pappardelle

Bring a large pot of heavily salted water to a rolling boil. Add the pappardelle and cook until al dente according to package instructions (fresh ~2–4 minutes; dried ~8–10 minutes). Reserve about 300 ml of pasta cooking water before draining.

Mount the sauce with pasta

Set the ragù over low heat. Add the drained pappardelle to the pot with the ragù (or combine in a large sauté pan). Add 2–3 ladlefuls (about 120–180 ml) of reserved pasta water to loosen the sauce. Add 1 tbs butter and 1 tbs olive oil and toss gently for 1–2 minutes until the pasta is well coated and the sauce clings to the pappardelle. Add more pasta water if needed to reach a silky texture.

Serve

Divide the pappardelle al ragù among warmed plates. Top with additional shredded meat and a generous grating of parmigiano-reggiano. Sprinkle chopped parsley and finish with a crack of black pepper. Serve immediately.