Pappardelle con Ragu di Manzo

Pappardelle would have to be one of my favourite pastas. I just love its thick texture and the way it clings to the sauce. Here it has been cooked with a beef sauce, but you can easily replace the beef in this recipe with any protein and it will be equally as delicious! Oh, and it goes down really well with a glass of Chianti Classico!

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  • 1. Pour the olive oil into a heavy base oven proof casserole pot, place onto a cooktop and bring to a medium heat.
  • 2. Season the beef with salt and pepper and brown it on all sides. Remove the beef from the pot and set aside.
  • 3. Add the chopped onion and garlic and cook for 1 minute. Add the red wine to the pot and cook until reduced by half.
  • 4. Add the rosemary, oregano, bay leaves, tomato and stock and bring to a simmer. Return the beef to the pot.
  • 5. Cover the pot and place into a preheated oven at 150C and cook for approximately 2 hours until the beef is tender.
  • 6. Remove the beef from the pot and set aside. If the sauce looks too watery, return the pot to the cooktop over a medium heat to reduce a little. Season with salt and pepper.
  • 7. Bring a large pot of salted water to the boil and cook the pasta according the instructions on the packet.
  • 8. Meanwhile, pull apart the beef with 2 forks, return it to the sauce and gently bring it back to a simmer.
  • 9. Serve the pasta and sauce with grated parmesan cheese.

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...