Beef Pappardelle Recipe

Prep and brown beef

Pat beef cubes dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp pepper. In a heavy-bottomed Dutch oven or wide pot, heat olive oil and butter over medium-high heat until shimmering. Working in batches to avoid crowding, brown the beef on all sides (about 3–4 minutes per batch). Transfer browned beef to a plate and set aside.

Sweat vegetables

Lower heat to medium, add the diced onion, carrot and celery to the pot. Cook, stirring occasionally, until softened and beginning to color, about 7–8 minutes. Add the minced garlic and cook 1 minute until fragrant.

Deglaze and build flavor

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine is reduced by about half, 4–6 minutes.

Simmer ragù

Return the beef and any accumulated juices to the pot. Add crushed tomatoes, beef stock, bay leaves, thyme sprigs, remaining 1 tsp salt, 3/4 tsp pepper, and the optional sugar. Bring to a low simmer, then reduce heat to maintain a gentle bare simmer. Cover partially with the lid and cook gently for 2.5–3 hours, stirring occasionally, until beef is fall-apart tender. If liquid reduces too much, add a splash of stock or water.

Shred and finish

Remove bay leaves and thyme sprigs. Using two forks, shred the beef into large strands in the pot, incorporating into the sauce. Adjust seasoning to taste, adding more salt and pepper if needed. If sauce is too thin, simmer uncovered 10–15 minutes to thicken; if too thick, loosen with up to 1/2 cup additional stock or reserved pasta water later.

While the ragù cooks (or up to 30 minutes before serving), combine ricotta, basil leaves, lemon zest, lemon juice, grated parmesan, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper in a medium bowl or food processor. If using a food processor, pulse until basil is evenly incorporated and mixture is smooth but still slightly textured. Taste and adjust seasoning. Chill until ready to serve.

Cook pasta

Bring a large pot of water to a rolling boil and add 2 tbsp salt. Cook pappardelle according to package instructions until just shy of al dente (about 1–2 minutes less than package time for dried pasta). Reserve 1 cup pasta cooking water, then drain the pasta.

Combine pasta and ragù

Return the drained pappardelle to the empty pot or a wide sauté pan over low heat. Add 2–3 cups ragù (or more to taste) and 1/2 cup reserved pasta water. Toss gently to combine, allowing the pasta to finish cooking in the sauce for 1–2 minutes so it absorbs flavors. Add additional reserved pasta water as needed to achieve a silky coating.

Plate and garnish

Divide pasta and ragù among 4 warmed plates. Dollop 1 heaping tablespoon (about 20–25 g) of the lemon & basil ricotta on each portion or spoon across the top. Sprinkle with grated parmesan, scatter torn basil leaves, and drizzle with 1/4 tsp extra-virgin olive oil per plate. Serve immediately.