Rustic Pappardelle with Slow-Braised Beef

Rustic Pappardelle with Slow-Braised Beef and Herbs: The Only Recipe You’ll Ever Need

Imagine coming home after a long day, craving a comforting bowl of Rustic Pappardelle with Slow-Braised Beef that transports you straight to the rustic hills of Italy. This slow-braised beef recipe is more than just a meal—it’s a labor of love that delivers melt-in-your-mouth tenderness, thanks to its extended braising time, which ensures every bite is infused with rich, savory flavors. As a staple on exorecipes.com, this pappardelle pasta recipe stands out for its straightforward approach, making it accessible for home cooks while elevating weeknight dinners to gourmet status. Whether you’re a fan of beef ragu pappardelle or Italian beef pasta, this recipe promises unparalleled depth and satisfaction in every forkful.

The moment you take your first bite of this Rustic Pappardelle with Slow-Braised Beef, you’ll be greeted by the wide, ribbony strands of pappardelle pasta that perfectly cradle the tender beef chunks. The aromas of slow-braised beef fill the air, mingling with the earthy notes of fresh herbs like thyme and rosemary, creating a symphony of flavors that dance on your palate. Texturally, it’s a dream: the beef becomes so fork-tender it almost falls apart, while the pasta offers a slight al dente bite, all enveloped in a luscious, herb-infused sauce that’s rich and hearty without being overly heavy. This dish isn’t just eaten; it’s experienced, making it ideal for family gatherings or a cozy date night.

What sets this Rustic Pappardelle with Slow-Braised Beef and Herbs recipe apart on exorecipes.com is our commitment to perfection, drawn from Chef Sally’s expertise and rigorously tested methods. We’re not just sharing a recipe—we’re giving you the keys to kitchen confidence, including the Chef’s Secret for achieving that signature tenderness that rivals high-end Italian restaurants. You’ll learn insider tips on ingredient selection, step-by-step guidance to avoid common pitfalls, and creative ways to customize it. By the end, you’ll feel empowered to master this slow-braised beef recipe, turning it into your go-to for Italian beef pasta that’s both reliable and extraordinarily delicious.

Why This Rustic Pappardelle with Slow-Braised Beef and Herbs Recipe is a Game-Changer

The Chef’s Secret: What truly elevates this Rustic Pappardelle with Slow-Braised Beef recipe is the extended low-heat braising technique, which allows the beef to absorb maximum flavor from the red wine, herbs, and broth for an exceptionally tender result. Unlike quicker versions, our method uses a gentle simmer over 2-3 hours, breaking down the connective tissues in the beef chuck for a melt-in-your-mouth texture that’s far superior—think of it as the difference between tough cuts and luxurious, fork-tender morsels. This slow-braised beef recipe ensures the beef isn’t just cooked; it’s transformed, infusing the pappardelle pasta with a depth that makes every bite unforgettable.

Unbeatable Texture: The science behind the texture lies in the collagen breakdown during braising. At low temperatures, the beef’s proteins relax and convert to gelatin, creating that velvety sauce that coats the pappardelle noodles perfectly. This results in a rustic, hearty dish where the beef ragu pappardelle achieves the ideal balance—tender yet substantial—without becoming mushy, all thanks to precise heat control and quality ingredients like high-fat beef chuck.

Foolproof for a Reason: We’ve tested this Italian beef pasta recipe multiple times to guarantee success, even for beginners. From precise measurements to timed steps, it’s designed for reliability, with built-in tips to handle variables like altitude or ingredient swaps. This makes our Rustic Pappardelle with Slow-Braised Beef a trustworthy go-to, ensuring your efforts always yield a professional-quality meal that impresses.

Ingredient Spotlight: Quality Makes the Difference

In this Rustic Pappardelle with Slow-Braised Beef recipe, every ingredient plays a pivotal role in building layers of flavor and texture. Starting with the 8 ounces of pappardelle pasta, these wide, flat noodles are essential for capturing the rich sauce, providing a satisfying chew that complements the tender beef. Opt for high-quality, dried pappardelle from reputable brands to ensure it holds its shape during cooking—avoid generic options that might turn mushy. If you’re gluten-free, substitute with wide rice noodles for a similar effect without compromising the dish’s hearty appeal.

Next, the 1 pound of beef chuck, cut into 1-inch cubes, is the star of this slow-braised beef recipe. This cut’s marbling delivers unmatched tenderness and flavor when braised slowly, making it ideal for absorbing the wine and herbs. Always choose grass-fed beef for better taste and nutrition; if unavailable, swap with brisket for a similar fatty profile, but adjust cooking time as it may need longer to tenderize. Poor quality can result in tough meat, so freshness is key.

For the 2 tablespoons of olive oil, this forms the foundation for browning the beef, locking in juices and adding a subtle fruity note. Use extra-virgin olive oil for its superior flavor profile, which enhances the overall rustic charm. A neutral oil like avocado oil can substitute if you’re watching calories, but it won’t impart the same Mediterranean essence that ties into this Italian beef pasta.

The large onion and 3 garlic cloves add aromatic depth, with the onion providing sweetness that balances the beef’s richness and garlic offering a pungent kick. Finely chop them for even distribution; fresh, organic varieties prevent bitterness. If onions are too strong, use shallots as a milder alternative to maintain the recipe’s harmony.

Rounding out the list, 1 cup of red wine contributes acidity and complexity, while 2 cups of beef broth and 1 can of crushed tomatoes create a robust base. Choose a bold Cabernet for the wine to enhance the slow-braised beef’s flavors—substitute with beef stock if alcohol-free. Herbs like 2 teaspoons of dried thyme and 1 teaspoon of dried rosemary infuse earthiness; fresh versions can replace them for a brighter taste. Finally, salt, pepper, and fresh parsley for garnish ensure seasoning perfection—use sea salt for better control and add parsley just before serving for a pop of color and freshness.

Step-by-Step Instructions

Step 1: Browning the Beef

Heat the olive oil in a large pot over medium-high heat. Add the 1-pound beef chuck cubes and brown on all sides, about 5-7 minutes, until a golden crust forms. This step is crucial for developing rich flavors in your Rustic Pappardelle with Slow-Braised Beef.

Pro Tip: Don’t overcrowd the pot; browning in batches ensures even searing and prevents steaming, which could make the beef tough.

Step 2: Cooking the Aromatics

Add the finely chopped large onion and minced 3 garlic cloves to the pot, cooking until softened, about 3 minutes. Stir frequently to avoid burning, as this builds the flavorful base for your slow-braised beef recipe.

Common Mistake to Avoid: Overcooking the garlic can make it bitter, so keep the heat at medium and monitor closely—remove from heat if it starts to brown too quickly.

Step 3: Deglazing the Pot

Pour in the 1 cup of red wine and 2 cups of beef broth, scraping up any browned bits from the bottom of the pot. This deglazes and infuses the liquid with deep flavors for your pappardelle pasta recipe.

Pro Tip: Use a wooden spoon for scraping; it’s gentle on cookware and ensures you capture all those savory bits.

Step 4: Adding Tomatoes and Herbs

Stir in the 14.5-ounce can of crushed tomatoes, 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, salt, and pepper to taste. Bring the mixture to a simmer, creating the hearty sauce for your beef ragu pappardelle.

Common Mistake to Avoid: Adding too much salt initially can overpower the dish, so start with a pinch and adjust after simmering.

Step 5: Braising the Beef

Reduce heat to low, cover the pot, and braise for 2-3 hours until the beef is tender. This slow process is what makes your Rustic Pappardelle with Slow-Braised Beef truly exceptional.

Pro Tip: Stir occasionally and add a splash of broth if the mixture thickens too much, ensuring the beef stays moist.

Step 6: Cooking the Pasta

Cook the 8 ounces of pappardelle pasta according to package instructions, then drain and toss with the braised beef mixture. This combines the elements for a cohesive Italian beef pasta dish.

Common Mistake to Avoid: Overcook the pasta; aim for al dente to match the tender beef’s texture.

Step 7: Garnishing and Serving

Garnish with fresh parsley and serve immediately. This final touch enhances the visual appeal of your Rustic Pappardelle with Slow-Braised Beef.

Pro Tip: Let the dish rest for a minute before serving to allow flavors to meld.

Serving & Presentation

To make your Rustic Pappardelle with Slow-Braised Beef a feast for the eyes, plate it in shallow bowls to showcase the wide pappardelle noodles intertwined with tender beef chunks. Drizzle a bit of the herb-infused sauce over the top and finish with a generous sprinkle of fresh parsley for a pop of green, adding both color and a burst of freshness. For an impressive touch, grate some Parmesan cheese on top just before serving, as it melts slightly into the warm pasta, enhancing the overall rustic appeal.

When it comes to pairings, this slow-braised beef recipe shines with complementary sides like a simple garlic-buttered green bean salad or crusty Italian bread to soak up the sauce. If you’re serving it as a main course, consider a light appetizer such as bruschetta or a crisp Caesar salad to balance the richness. For wine lovers, pair with a full-bodied red like Chianti to echo the Italian flavors, making your beef ragu pappardelle experience complete and memorable.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the braised beef mixture up to 3 days in advance by following the recipe through Step 5, then cool and refrigerate it in an airtight container. This allows the flavors of your Rustic Pappardelle with Slow-Braised Beef to deepen, making it even more delicious. When ready, simply reheat the beef gently on the stove while cooking the fresh pappardelle pasta for a quick assembly.

Storing Leftovers: Store any remaining portions in the refrigerator for up to 4 days in a sealed container, or freeze for up to 3 months. For freezing, portion into freezer-safe bags to preserve the texture of the beef ragu pappardelle—thaw overnight in the fridge before reheating.

The Best Way to Reheat: To restore the original tender texture, reheat on the stovetop over low heat with a splash of beef broth to prevent drying out. Avoid the microwave, as it can make the pasta gummy; instead, gently warm in a pan for 5-7 minutes, stirring occasionally, to keep your Italian beef pasta tasting fresh and flavorful.

Frequently Asked Questions (FAQ)