Jamie Oliver’s pappardelle with beef ragu is a slow-braised meat sauce that works beautifully with beef, but can also be made with venison or wild boar. It can be prepared on the stovetop or finished in a slow cooker for hands-off, tender results.
This pappardelle with beef ragu, adapted from chef Jamie Oliver, is a rich, comforting dish built on long, slow cooking. The method transforms inexpensive cuts into a deeply flavored, fork-tender sauce. While beef is the most common choice, the same technique suits venison, boar, rabbit, or squab. You can brown the meat and simmer it on the stovetop, or combine everything in a slow cooker and let it cook low and slow.
If you like the idea of wide ribbons of pasta coated in a luxurious meat sauce but need something faster, Jamie also offers a quicker sausage pappardelle version that’s a great weeknight alternative. –David Leite
Pappardelle & Beef Ragu FAQs
Pappardelle are wide, long ribbons of pasta traditionally made with egg, originating in Tuscany. Their broad surface and slightly rough texture make them ideal for hearty meat sauces.
Pappardelle typically measure about 3/4 inch to over 1 inch wide, making them the widest of the long pasta shapes.
Beef ragu is a hearty meat sauce that usually includes beef, tomatoes, and a soffritto of finely diced onions, celery, and carrots. Jamie Oliver’s version uses slowly braised meat so it becomes tender enough to shred.
For braising, inexpensive, well-marbled cuts like chuck or rump are ideal. After several hours of gentle simmering the connective tissue breaks down and the meat becomes meltingly tender.
Jamie Oliver’s Pappardelle with Beef Ragu
David Leite
Equipment
- Slow cooker (if following the slow cooker method)
Ingredients
- 1 1/2 pounds boneless beef chuck or rump (or venison, boar, squab, or rabbit)
- Extra-virgin olive oil
- 1 handful each rosemary and thyme, stems discarded and leaves finely chopped
- 1 small red onion, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 2 wineglasses Chianti (about half a bottle)
- Two (14-ounce) cans plum tomatoes
- 2 tablespoons pearl barley
- Salt and freshly ground black pepper
- 14 ounces fresh or dried pappardelle
- 3 tablespoons unsalted butter (if using venison, boar, squab, or rabbit use 5 tablespoons)
- 2 handfuls grated Parmesan cheese, plus more for garnish
Instructions
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Slow cooker option: See the Slow Cooker Variation below. For stovetop, season the meat with salt and pepper. Cut beef, venison, or boar into large 2-inch chunks; leave squab whole; cut rabbit into 5–6 pieces.
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Heat a Dutch oven over medium-high. Add a little olive oil and brown the meat on all sides without crowding the pan. Work in batches if necessary, then return all meat to the pot.
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Add the herbs, onion, garlic, carrot, and celery. Reduce heat and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
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Pour in the wine and simmer until the liquid has nearly evaporated, leaving a rich color and aroma. Add the plum tomatoes, pearl barley, and just enough water to cover the meat by about 1/2 inch.
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Lay a parchment circle directly on the surface of the liquid, then cover with a lid to retain moisture.
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Reduce heat to low and simmer gently for 2 to 3 hours, depending on the meat. The ragu is done when the meat pulls apart easily with a fork.
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Season the ragu with salt and pepper and let it cool slightly. Remove the meat and shred it with two forks, discarding any gristle or excess fat. Skim fat from the braising liquid, return the shredded meat to the pot, and keep over low heat.
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Bring a large pot of heavily salted water to a boil and cook the pappardelle: about 3 minutes for fresh pasta or according to package directions for dried. Reserve some cooking water before draining.
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Remove the sauce from the heat and stir in the butter and Parmesan with a splash of reserved pasta water to create a glossy, saucy finish.
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Toss the ragu with the drained pappardelle. Serve immediately with extra grated Parmesan and, if desired, a sprinkle of finely chopped fresh rosemary.
Notes
Slow Cooker Variation
Toss all ingredients into the slow cooker. Browning is optional but adds depth of flavor. No extra water is necessary. Consider using dried herbs or add fresh herbs toward the end of cooking to preserve their brightness.
Cook on low for about 8 hours, until the meat is fall-apart tender. If the sauce is too thin, remove the meat, increase the cooker to high, and reduce the liquid to the desired consistency. Return the meat and proceed with the pasta steps above.
Adapted From
Jamie’s Kitchen
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Recipe Testers’ Reviews
This recipe passed our rigorous blind testing process and earned Leite’s Culinaria approval. Here are a few testers’ impressions.
Caroline Chang
Jamie’s approach gives flexibility: use the cut you can find. I used a rump roast and loved the result. The final addition of butter and Parmesan adds remarkable richness and texture. Next time I might puree a bit of the sauce for an even silkier finish.
Kara Vitek
I browned the meat and vegetables before finishing in the slow cooker and added fresh herbs in the last hour. Using part roast and part stew meat worked well; the roast fell apart beautifully. The dish needed little seasoning and was excellent with the butter at the end.
Helen Doberstein
I made this in the slow cooker on low for eight hours and it smelled wonderful. I used half a bottle of Chianti and the full amount of tomatoes without adding extra water. I think dried herbs or adding fresh herbs at the end might give a stronger herbal note after long cooking.