Leslie's Kitchen: Beef Ragu with Pappardelle
Leslie's Kitchen: Beef Ragu with Pappardelle
Posted on
May 23, 2023
achilleas petris

Try this recipe on a slow day!

Just simmer all day until the meat is falling apart. Serve over pappardelle for a seriously delicious meal!!

  •  • 2 tablespoons avocado or coconut oil
  • • 2 1/2 to 3 pound chuck roast
  • • 4 cloves of crushed garlic
  • • One medium onion, diced
  • • 14 ounces of beef or bone broth
  • • 2 tablespoons tomato paste
  • • Half cup red wine
  • • One/28 ounce can crushed tomatoes
  • • 14 ounce canned diced tomatoes
  • • A few sprigs of fresh thyme
  • • parmesan cheese, optional, for topping
  • • 1/4 - one half teaspoon red pepper flakes
  • • Spaghetti or pappardelle noodles cooked according to manufacturer’s instructions.


  1. Salt and pepper your chuck roast liberally.
  2. Heat oil in large Dutch oven over medium heat.
  3. Add beef to the pot and allow to sear on each side for about 4 to 6 minutes or until browned.
  4. Add diced onion and sauté until translucent.
  5. Add the garlic and cook for about another minute. Add tomato paste and stir again.
  6. Remove the meat. Deglaze a pan with wine. Add crushed tomatoes, diced tomatoes, fresh thyme, and red pepper flakes.
  7. Add chuck roast back into Dutch oven and then add your beef or bone broth.
  8. Allow this sauce to simmer on the lowest setting for 3 to 6 hours or until the beef is falling apart. I cut my meat up into four pieces about midway through to get the process going a little faster.
  9. Shred the beef and allow to simmer a few more minutes when done. Season with salt and pepper to taste. Remove any excess fat.
  10. Serve over pasta of choice. Parmesan cheese, and parsley is optional!

 Recipe and words by @lemongrovelane


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