Slow-Braised Beef Ragù with Pappardelle

About this recipe

This is the kind of recipe that fills the house with a wonderful smell on a slow afternoon. Large chunks of beef chuck brown in a heavy pot, then braise gently in red wine and tomatoes until they can be shredded with a spoon.

Most of the cooking time is unattended. The real work happens at the start, when you take the time to brown the beef well and cook the vegetables down; those steps build the deep, savoury flavour of the finished sauce.

Ragù improves overnight, so it is a great make-ahead dish for entertaining. The recipe makes enough sauce for a pound of pasta with a little left over.

Equipment you'll need

• Large Dutch oven with a lid
• Large pot for the pasta

Tips for success

• Pat the beef very dry before browning. Moisture on the surface causes the meat to steam rather than brown.
• Cook the ragù a day ahead if you can. Chill it overnight, lift off any solidified fat, then gently reheat before tossing with freshly cooked pasta.
• If you do not have an oven-safe pot, braise on the stovetop over the lowest heat, covered, stirring every 30 minutes and adding a splash of water if it starts to stick.

Substitutions and variations

• Replace the wine with an equal amount of beef broth plus 1 tablespoon of red wine vinegar.
• Use bone-in short ribs instead of chuck; add an extra 30 minutes of braising and discard the bones before shredding.
• Tagliatelle, rigatoni or creamy polenta are all good alternatives to pappardelle.

Storage and reheating

To store: Refrigerate the ragù (without pasta) for up to 4 days, or freeze for up to 3 months. Tossed pasta keeps in the fridge for 2 to 3 days.

To reheat: Warm the ragù in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if it has thickened, until it simmers.