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Ragu of slow cooked beef with pappardelle

Steven Trewby Steven Trew-21 April 2026Medium
Ragu of slow cooked beef with pappardelle
Prep Time20 min
Cook Time150 min
Total Time170 min
Servings6

A rich and hearty ragu of slow-cooked beef served with pappardelle pasta.

Imported RecipeOriginally from: rickstein.com

Ingredients

Method

  1. 0

    In a heavy based low casserole pan (with a lid) heat 2 tbsp oil and brown the beef chunks over a high heat all over and set aside on a plate.

  2. 1

    Add the remaining oil and lower the heat and gently fry the onion, carrots, celery and garlic until softened, return the browned beef to the pan and add the herbs, red wine, tomatoes, beef stock and vinno cotto and bring up to a simmer, season with salt and pepper.

  3. 2

    Cover and continue to simmer over a medium-low heat for about 2-2 ½ hours or until the beef is tender and falling apart. Remove the lid and bring to a rapid simmer, simmer rapidly for 5 mins or until sauce has reduced a little bit.

  4. 3

    Then use two forks to pull the meat apart in the pan.

  5. 4

    Remove the thyme stalks and bay leaf.

  6. 5

    Boil the pasta in plenty of salted boiling water and drain.

  7. 6

    Combine the ragu with the cooked pappardelle and serve with plenty of freshly grated Parmesan.

Nutrition Facts

Calories670 kcal
Protein38g
Carbohydrates70g
Fat25g

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Ragu of slow cooked beef with pappardelle | Lifestack Recipes