# Beef Ragù with Pappardelle

Recipe by [Ostap Melnyk](https://fridge.menu/en/u/ostapmelnyk)

A slow-braised beef ragù with bacon, wine and sun-dried tomatoes, served over pappardelle with fresh parmesan.

Servings: 4 · Prep 25 min · Cook 250 min · Meat

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Beef Ragù with Pappardelle](https://image.fridge.menu/adaptations/dd3dc9kd/df5ea8427522d1e8d5fe23eb7b24c65a02249fa1f002ab57de6ea06901dce382.jpg)

## Ingredients

- 1 kg [Beef shoulder](https://fridge.menu/en/i/beef)
- 80 g [Bacon](https://fridge.menu/en/i/bacon)
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 2 pcs [Celery sticks](https://fridge.menu/en/i/celery) — finely diced
- 3 pcs [Carrot](https://fridge.menu/en/i/carrot) — finely diced
- 200 ml [Wine](https://fridge.menu/en/i/wine)
- 400 ml [Stock](https://fridge.menu/en/i/stock)
- 50 g [Sun-dried tomatoes](https://fridge.menu/en/i/sun-dried-tomatoes) — finely chopped
- 2 pcs [Bay leaf](https://fridge.menu/en/i/bay-leaf)
- 1 tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- 400 g [Chopped tomatoes](https://fridge.menu/en/i/canned-chopped-tomatoes) — canned
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper)
- 350 g Pappardelle
- 75 g [Parmesan](https://fridge.menu/en/i/parmesan) — freshly grated

## Steps

1. Cut the meat into thick slices (an 800 g beef shoulder can be divided into 3-4 slices).
2. Heat a cast-iron pot with oil over high heat and brown the meat well on all sides. (8 min)
3. Remove the meat from the pot, set aside on a plate, and reduce the heat under the pot.
4. Fry the bacon until crisp in the pot, remove and set aside. (3 min)
5. Sauté the onion in the same pot over medium heat until soft. (5 min)
6. Add the garlic, celery and carrot and sauté for another 1 minute. (1 min)
7. Put the browned meat, finely chopped crispy bacon, celery, carrot, wine, stock, sun-dried tomatoes, chopped tomatoes, bay leaves and thyme into the pot.
8. Cover with a lid, slowly bring to the boil, then lower the heat so the dish only just simmers. (15 min)
9. Simmer for about 3-4 hours, until the meat is as tender as butter and starts to fall apart. (210 min)
10. Remove the bay leaves and the meat, shred the meat into strands. Discard the bay leaves. (5 min)
11. Return the meat to the pot and season well with salt and pepper to taste. (1 min)
12. Cover with a lid to keep the ragù warm, and meanwhile cook the pasta al dente. (10 min)
13. Serve the pappardelle with the ragù and freshly grated parmesan. (2 min)

Published 2026-10-08

https://fridge.menu/en/r/beef-ragu-with-pappardelle-dd3dc9kd

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