Jamie Oliver’s Pappardelle With Beef Ragu
Updated Oct. 28, 2025
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾pounds boneless beef chuck roast, in 2-inch cubes
- Salt and freshly ground black pepper
- 1tablespoon extra virgin olive oil
- 2sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
- 2sprigs sage
- 1small red onion, peeled and cut in chunks
- 4cloves garlic, finely chopped
- 1carrot, peeled and thickly sliced
- 1celery stalk, thickly sliced
- 2cups Chianti
- 128-ounce can peeled whole cherry or plum tomatoes
- 1pound pappardelle
- 3tablespoons butter
- 1tablespoon finely grated orange zest
- ½cup freshly grated Parmigiano-Reggiano
Nutritional analysis per serving (6 servings)
752 calories; 35 grams fat; 16 grams saturated fat; 2 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 41 grams protein; 928 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Step 2
Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, ½ cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3½ hours.
- Step 3
Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
- Step 4
Add pappardelle to boiling water. As it cooks, scoop out ½ cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and ¼ cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
- Step 5
To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
Private Notes
Comments
I have had a Le Creuset Dutch oven all my cooking life - I bought a used one (no flaws) at 23 at a thrift store for .25 cents - and am still using it at 70! Even if one cannot find that sort of a steal, there are some, many actually, things that are worth the extra cost. They pay for themselves, 100x over...
One of the basic rules of cooking is always double the garlic. Always.
The prep sounds good--except for the rather bare pasta topped with the ragu. Both need to be incorporated, no question. Add slightly undercooked pasta (still chalky interior) to the ragu, turn up the heat, and add a quarter-cup of the cooking water at a time while constantly tossing the pasta and sauce, until the water is absorbed and the pasta al dente. I also question pappardelle as the pasta choice; I'd go with a different, chunkier, ribbed cut to help the sauce cling.
Adding Chianti is moronic. You are cooking it. you cannot tell I promise. Use la vielle ferme, louis jadot borgogne or some other cheap, light, unoaked red. Source: veteran winemaker/worked for numerous luxury ($200+/per bottle) brands and love Italian wine.
This was amazing and easy. I used my leftover, overcooked Christmas diner prime rib that was drying out in my fridge and the old open bottle of red wine and figured why not use them, i didn't have sage so i skipped it and added mushrooms, also used egg noodles that were languishing in my pantry. did it all on my stove top in an enameled cast iron deep pan it was the best meal I've eaten in a long time.
First time cooking this ragu. I used brisket and have learnt my lesson - it needed at least 6.5 hours (I will cook it for 8 hours next time) so we ended up eating 2 hours late. It was worth the wait. Delicious! A few side notes: Cooked it stove top in my Le creuset Dutch oven. Didn’t add the rosemary, as I didn’t have any, so added a Italian herbs mix instead Didn’t include the orange as wasn’t sure if my 9 year old would like it. Used Passata instead of tinned tomatoes.