Slow Braised Roast Beef Pasta (Pappardelle Style)

📖 Description

This slow-braised roast beef pasta features tender chunks of beef gently simmered in a tomato-red wine sauce until fall-apart delicious. Ladled over silky pappardelle noodles, it’s rustic Italian comfort food at its finest – deeply flavorful, soul-warming, and surprisingly simple to pull off.

📝 Ingredients for Slow Braised Roast Beef Pasta (Pappardelle Style)

• 2 lbs (900 g) beef chuck roast

• Salt & black pepper

• 2 tbsp olive oil

• 1 large onion, finely diced

• 3 carrots, peeled & chopped

• 3 celery stalks, chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup dry red wine (optional – sub beef broth)

• 1 (28 oz / 800 g) can crushed tomatoes

• 2 cups beef broth

• 2 bay leaves

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp red pepper flakes (optional)

For Serving

• 1 lb (450 g) pappardelle pasta

• Fresh parsley, chopped

• Freshly grated Parmesan cheese

🍽️ Servings

Makes 6 hearty portions

🔪 Instructions

1. Season & Sear
   Pat beef dry, season well with salt and pepper. In a heavy pot/Dutch oven, heat olive oil. Brown roast on all sides (5-7 minutes). Remove and set aside.

2. Build the Base
   In the same pot, add onion, carrots, and celery. Sauté until softened (6-8 minutes). Add garlic and tomato paste and cook 1 minute more.

3. Deglaze
   Pour in red wine and simmer 2-3 minutes, scraping browned bits from bottom.

4. Slow Braise
   Return beef to pot. Add crushed tomatoes, broth, herbs, bay leaves, and red pepper flakes. Bring to simmer, cover tightly, and cook:

   • Stovetop (low heat): 2.5–3 hours

   • Oven: 325°F (160°C) for 3 hours

   • Slow cooker: High 4-5 hrs or low 7-8 hrs

5. Shred Beef
   Remove bay leaves. Take out beef and shred with 2 forks. Return meat to sauce. Taste; season with salt/pepper.

6. Cook Pasta
   Boil pappardelle in salted water per package directions. Drain.

7. Serve
   Toss pasta with sauce or plate pasta and spoon beef ragu over top. Garnish with parsley and Parmesan.

💡 Notes

• Beef chuck is ideal for its marbling and tenderness when slow cooked.

• Sauce can be made up to 3 days ahead — flavors deepen overnight.

• Freezes beautifully for up to 3 months.

• Great with tagliatelle or rigatoni if you can’t find pappardelle.

🔥 Tips

• Add a parmesan rind during braising for extra umami.

• Don’t skip browning the beef — it adds tremendous flavor.

• Use high-quality canned tomatoes for best results.

• For a thinner sauce, add extra beef stock toward the end.

⚖️ Approximate Nutrition (per serving)

(Values vary depending on exact ingredients)

✅ Benefits

• Protein-packed and satisfying

• Rich in iron and essential B vitamins

• Homemade ingredients & slow cooking = better control over sodium and additives

• Freezer-friendly and meal-prep worthy

❓ Q & A

Q: Can I make this without wine?
A: Absolutely — just swap in beef broth.

Q: What’s the best cut of beef?
A: Chuck roast works best, but brisket or short ribs also shred beautifully.

Q: Can I use store-bought pasta sauce instead of tomatoes?
A: Yes — use a high-quality jarred marinara (about 3 cups) in place of crushed tomatoes for convenience.

Q: Is this kid-friendly?
A: Yes — skip the red pepper flakes for sensitive palates.

Q: How do I reheat leftovers?
A: Simmer sauce over low heat and cook fresh pasta OR reheat combined pasta/sauce in the microwave with a splash of broth.