Beef ragù with pasta
A rich and hearty beef ragù baked slowly in red wine and tomato sauce, served with tender pappardelle pasta and finished with Parmesan - a rustic Italian classic perfect for a comforting dinner.
Updated : 08 October, 2025
Easy
About 20 min.
Ingredients
4 tablespoon
Olive oil
1 kilograms
Beef shoulder
1
Onion
1
Garlic
4
Celery stalk
1 tablespoon
Rosemary
350 milliliters
Red wine
600 grams
Tomato sauce
100 grams
Pasta
as needed
Parmesan
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C.
Step 2
In a large, heavy-based, ovenproof saucepan or casserole, heat the olive oil over medium heat. Season the beef, add it to the pan, and brown on all sides before removing and setting aside.
Step 3
Add the chopped onion, garlic, celery, and rosemary to the same pan and cook gently until softened. Return the browned beef to the pan, pour in the red wine, and bring to the boil. Stir in the tomato sauce (passata), then cover the surface of the ragù with a circle of baking paper. Transfer to the oven and bake for 2½ hours, or until the meat is very tender.
Step 4
Remove the baking paper and shred the meat with a fork. Season to taste with salt and pepper, then set aside.
Step 5
To serve, cook the pappardelle in salted boiling water according to the packet instructions until al dente.
Step 6
In a sauté pan, combine about 3 tablespoons of the ragù per portion of pasta with a tablespoon of pasta water. Cook gently over low heat, tossing until the sauce coats the pasta evenly.
Step 7
Serve immediately with freshly grated Parmesan cheese and a sprinkle of black pepper.