Tuscan Style Beef Ragu with Pappardelle
A slow bubbling beef ragu with red wine and rosemary tossed through wide ribbons of pasta.
- Time2 hr 30
- LevelMedium
- Costabout £2.07 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Brown the beef in the oil in a heavy pan for 8 minutes. Lift out.
8 min - 2
Cook the onion, carrot and celery in the pan for 10 minutes until soft. Add the garlic and purée for 1 minute.
10 min - 3
Pour in the wine and bubble for 3 minutes. Add the tomatoes, rosemary, bay, pepper and the beef.
- 4
Cover and simmer very gently for 2 hours, stirring now and then.
120 min - 5
Shred the beef with two forks and cook uncovered for 10 minutes to thicken.
- 6
Cook the pappardelle in unsalted boiling water following the packet, drain and toss with the ragu. Scatter with basil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.