There’s nothing quite as comforting as a slow-braised, flavor-packed dish like this Braised Steak Ragu with Pappardelle. Tender, fall-apart steak is simmered in a rich, herb-infused tomato sauce, creating the perfect balance of bold flavors. The hearty sauce clings beautifully to the wide, ribbon-like pappardelle pasta, ensuring that every bite is pure indulgence. Whether you’re preparing a special weekend meal or just craving some soul-warming Italian-inspired comfort food, this dish is a must-try. Pair this Braised Steak Ragu with a glass of red wine and some crusty garlic bread for the ultimate dining experience. The slow-cooked meat, tangy tomatoes, and aromatic herbs meld together seamlessly, making this a true crowd-pleaser. It’s the perfect combination of rustic simplicity and gourmet flair, proving that great food doesn’t have to be complicated just deeply satisfying.
Full Recipe:
Ingredients:
Steak Marinade:
- 2 (1-to 1 ¼-inch) thick bone-in ribeye, T-bone, or porterhouse steaks
- 1 teaspoon garlic powder
- 1 teaspoon pink Himalayan salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- ¼ cup A1 steak sauce
- ½ cup dry red wine (optional)
Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 medium carrots, peeled and chopped
- 4 garlic cloves, minced
- 1 cup premium BBQ sauce
- ½ cup dry red wine (optional)
- 1 cup low-sodium beef stock
- 2 cups herb-roasted tomatoes
- Sea salt and black pepper, to taste
Other:
- 1 (16 oz.) package pappardelle pasta
- Freshly grated Parmesan cheese
Directions:
Marinate the Steak:
- Clean the steak and pat dry.
- In a large ziplock bag, combine all marinade ingredients and add the steak.
- Refrigerate for at least 8 hours or overnight for deeper flavor.
- Remove from the fridge and let sit at room temperature for 30-45 minutes before cooking.
Sear the Steak:
- Heat a large 12-inch cast iron skillet over medium-high heat. Add butter and let it melt.
- Sauté minced garlic until fragrant.
- Add the steaks and sear for 4-5 minutes per side until slightly charred.
- Remove from heat and set aside.
Prepare the Sauce & Braise the Meat:
- Preheat oven to 375°F (190°C).
- In a bowl, mix BBQ sauce, red wine, beef stock, salt, and black pepper.
- In a Dutch oven, add the steaks, chopped carrots, roasted tomatoes, and sauce mixture.
- Cover and place in the oven. Cook for 2½ to 3 hours, stirring every 30 minutes.
- If the sauce dries out too quickly, add 1 cup of beef stock and stir.
Cook the Pasta:
- Boil pappardelle according to package instructions (6-8 minutes for al dente).
- Drain and set aside.
Shred & Serve:
- Remove the Dutch oven from the oven. Shred the steak using two forks.
- Toss shredded meat and sauce with cooked pasta.
- Garnish with freshly grated Parmesan cheese and serve immediately.
Prep Time: 20 minutes Cooking Time: 3 hours 15 minutes Total Time: 3 hours 35 minutes Calories: 765 kcal per serving Servings: 4
What Makes This Dish Special?
At its core, steak ragu is a slow-cooked meat sauce, often made with beef, tomatoes, herbs, and sometimes wine to enhance the depth of flavor. Unlike traditional Bolognese, which is typically made with ground beef or pork, this version of ragu uses whole steaks that are seared and then braised until they become fall-apart tender. The slow cooking process allows the flavors to develop, creating a sauce that is both hearty and rich in taste.
What sets this recipe apart is the combination of marinated steak, a well-balanced tomato and beef broth sauce, and perfectly cooked pappardelle pasta. The result is a dish that is not just filling but also bursting with umami, thanks to the slow infusion of flavors.
The History Behind Ragu and Pappardelle
Ragu has its origins in Italy, where it has been a staple for centuries. The word “ragù” itself comes from the French term “ragoût,” meaning a slow-cooked stew or meat sauce. The Italian version, however, is unique in its use of tomatoes, a key ingredient that was introduced to European cuisine in the 16th century.
Pappardelle, on the other hand, hails from Tuscany. This broad, flat pasta is designed to hold up to thick, meaty sauces, making it the perfect partner for a dish like steak ragu. The texture of pappardelle allows it to capture every bit of the sauce, ensuring a satisfying and flavorful bite every time.
Key Components of Braised Steak Ragu
To create the perfect steak ragu, a few essential elements must come together harmoniously:
1. The Steak
Unlike other ragu recipes that use ground meat, this one calls for thick-cut steaks such as ribeye, T-bone, or porterhouse. These cuts have just the right amount of marbling to become incredibly tender when slow-cooked. Marinating the steak beforehand adds an extra layer of flavor, ensuring that every bite is infused with herbs and spices.
2. The Braising Liquid
The sauce for this ragu is a combination of tomatoes, beef broth, red wine, and seasonings. The wine helps to deepen the richness of the sauce, while the beef broth enhances the meaty flavor. The slow braising process allows the steak to absorb all these flavors while also contributing to the sauce itself.
3. The Pasta
Pappardelle is the traditional pasta for a dish like this. Its wide, flat shape makes it ideal for holding onto the thick ragu sauce. If pappardelle isn’t available, other broad pasta types like tagliatelle or fettuccine can be used as substitutes.
4. The Cooking Method
Cooking ragu in a Dutch oven or heavy-bottomed pot ensures even heat distribution and allows the flavors to meld together beautifully. The long, slow cooking process is what transforms this dish from a simple meat sauce into a deep, flavorful ragu.
Why You’ll Love This Dish
- Rich and Comforting: The slow-cooked beef and tomato sauce create a dish that is deeply comforting and satisfying.
- Perfect for Special Occasions: While it takes time to cook, the effort is well worth it for a meal that feels gourmet.
- Great for Meal Prep: Leftovers taste even better the next day as the flavors continue to develop.
- Easy to Customize: You can swap out the steak for another protein or adjust the seasoning to suit your preferences.
Serving Suggestions
While this dish is a complete meal on its own, you can elevate the dining experience with a few well-chosen accompaniments:
- Crusty Bread: A slice of homemade garlic bread or a loaf of rustic Italian bread is perfect for mopping up the rich ragu sauce.
- Parmesan Cheese: A generous sprinkle of freshly grated Parmesan adds a salty, nutty depth to the dish.
- Side Salad: A light, fresh salad with arugula, cherry tomatoes, and a balsamic vinaigrette helps balance the richness of the ragu.
- Red Wine: Since the sauce is made with red wine, serving the dish with a glass of the same wine enhances the overall flavor profile.
Storage and Reheating Tips
One of the best things about steak ragu is that it tastes even better the next day. The flavors continue to meld, making leftovers an absolute treat. Here’s how to store and reheat your dish properly:
- Refrigeration: Store any leftover ragu in an airtight container in the fridge for up to 4 days.
- Freezing: The sauce (without pasta) can be frozen for up to 3 months. When ready to eat, thaw it overnight in the fridge before reheating.
- Reheating: Gently warm the ragu in a saucepan over low heat, adding a splash of beef broth or water to loosen the sauce if necessary. Cook fresh pasta before serving.
Conclusion:
Braised Steak Ragu with Pappardelle is a dish that embodies the essence of Italian comfort food. The slow-cooked, fall-apart beef, rich tomato sauce, and hearty pasta create a meal that is both luxurious and deeply satisfying. Whether you’re making it for a family dinner, a date night, or meal prepping for the week, this dish is sure to impress.
The beauty of this recipe lies in its simplicity and the way time transforms humble ingredients into something truly extraordinary. Take the time to let the flavors develop, and you’ll be rewarded with a dish that is rich, aromatic, and utterly delicious.