Pappardelle With Slow-cooked Beef Ragù* (tuscany) Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add pappardelle and cook according to package instructions until al dente (usually 7–9 minutes for dried). Reserve 1 cup of pasta cooking water, then drain the pasta, leaving it slightly moist.

When ready to serve, return drained pappardelle to the pot or a wide sauté pan, add 1 teaspoon extra-virgin olive oil, 2–3 ladlefuls of ragù and some reserved pasta water as needed to loosen and coat the noodles. Toss gently until well combined.

Prepare the beef

Pat the beef pieces dry with paper towels and season lightly with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.

Brown pancetta and vegetables

In a heavy-bottomed Dutch oven or wide, heavy pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped pancetta and cook until it renders fat and becomes lightly crisp, about 4–5 minutes. Remove pancetta with a slotted spoon and set aside, leaving the fat in the pot. Add remaining 1 tablespoon olive oil if needed. Add diced onion, carrot and celery. Cook, stirring occasionally, until softened and beginning to color, about 8–10 minutes. Add crushed garlic and cook 1 minute until fragrant.

Brown the beef

Increase heat to medium-high. Push the vegetables to the perimeter, add beef pieces in a single layer (work in batches if necessary to avoid overcrowding) and brown on all sides, about 6–8 minutes total. Browning adds flavor—don’t rush. Remove browned beef and set aside with the pancetta.

Deglaze and build sauce

Reduce heat to medium. Add tomato paste to the pot and cook, stirring, for 1–2 minutes until it darkens slightly. Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine reduces by about half, 4–6 minutes.

Combine and simmer

Return the beef and pancetta to the pot. Add crushed tomatoes, beef stock, milk, bay leaf, rosemary, thyme, oregano, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and the optional 1/4 teaspoon sugar. Stir to combine. Bring to a gentle simmer, then reduce heat to the lowest setting so the sauce barely bubbles. Cover partially with a lid (leave a small gap) and cook slowly for 2 to 2.5 hours, stirring every 20–30 minutes. If sauce reduces too quickly, add a splash of stock or water.

Shred and finish

When the beef is fork-tender and falling apart, remove the meat to a cutting board. Discard the bay leaf. Using two forks, shred the beef into bite-sized pieces and return to the sauce. Simmer uncovered for a final 10–15 minutes to let flavors meld and sauce thicken to a spoon-coating consistency. Taste and adjust seasoning with additional salt and pepper if needed.

Plate the tossed pappardelle in shallow bowls. Spoon generous amounts of beef ragù over the pasta. Sprinkle with freshly grated Parmigiano-Reggiano and chopped parsley. Serve immediately with extra cheese at the table.