Elevate your pasta night with the best Braised Steak Ragu with Pappardelle pasta—a truly comforting and flavor-packed meal. This easy beef ragu recipe features tender marinated steak, a rich beef and tomato sauce, and a generous sprinkle of grated Parmesan on top. Prepare to indulge in a delicious and hassle-free cozy weeknight dinner that will satisfy your cravings for a hearty ragu pasta. Gluten-free + Dairy-free option.
I love a family pasta night! And digging into this piping hot plate of ragu pasta with its hearty meat sauce on a chilly night is a total treat. This braised steak beef ragu recipe checks all of the boxes. It's infused with tons of flavor, has juicy fall-apart tender pieces of meat, and just the right amount of sauce to coat long, springy pasta. On the side, serve your ragu with Easy Fluffy Vegan Brioche Bread or Vegan Garlic Naan Bread as the sauce is amazing to dip into + a sprinkle of parmesan cheese on top.
My Dutch oven is one of my most treasured kitchen tools. Every cook, from novice to expert, should have a heavy-bottomed Dutch oven in their arsenal! They make so many different types of dishes and really come in handy. This easy beef ragu recipe, Braised Apple BBQ Ribs + Potatoes, Butternut Squash Sweet Potato Shepherd's Pie, and Easy Chicken Pot Pie are just a few of my go-to Dutch oven recipes.
A Dutch oven is a thick-walled pot with a tight-fitting lid, perfect for making soups, stews, and curries! Both the lid and pot are heat-proof and typically oven-safe, depending on the brand. That means Dutch ovens can make almost any dish.. including desserts like this Dutch Apple Pie!
Ragù originated in Italy. It is a slow-cooked meat sauce made with a combination of meats, aromatic vegetables, tomatoes, and other flavorful ingredients. AKA..Get ready for a flavor explosion, my food-loving friends! Ragù is where meaty magic happens. Picture this beef dancing in a tomato-based sauce, slow-cooked with aromatic herbs. It's a saucy party that creates a rich, irresistible delight. Whether you're drenching pasta or building lasagna towers, ragù brings a playful punch to every bite.
Picture wide, flat ribbons of pasta that provide a delightful mouthful in every bite. They are like the red carpet of noodles, making any sauce feel like a VIP. Pappardelle's broad surface area allows it to carry robust and chunky sauces effortlessly, ensuring each forkful is a satisfying and flavorful experience. Sounds delicious right?
But don't worry if you can't find Pappardelle. Here are a few other options-
The first step in making this hearty pasta sauce is to marinate the steak. I like to choose a nice thick bone-in ribeye, T-bone, or porterhouse steak to enrich this sauce. Then, you'll need the following marinade ingredients to infuse the steak with flavor: garlic and onion powder, smoked paprika, dried parsley, A1 steak sauce, and dry red wine.
These spices and seasonings will help tenderize the meat and seep into the meat to add tons of flavor. A thick steak like this can withstand a long marinade up to overnight. Then, before you start cooking, let the meat come to room temperature for 30 to 45 minutes.
Once the steak is nicely marinated, you're ready to make the sauce. You'll need:
When it comes to serving this mouthwatering beef ragu, there are some options that will truly elevate your meal. First off, don't forget to have some crusty bread on hand. I love this homemade Vegan Garlic Herb Kale Bread. Trust me; you'll want to dip it into that luscious, saucy goodness. If you want a little freshness, serve it with a salad on the side, like this Roasted Cauliflower Green Goddess Salad. It's like a fresh burst of flavor that complements the dish beautifully.
But here's the thing. This beef ragu is so darn amazing that you can honestly enjoy it all by itself. Seriously, the slow-cooked meat, the aromatic sauce + thick luscious Pappardelle—everything is just bursting with flavor. So, feel free to dig in and savor every single bite. It's a dish that stands tall on its own!
If you have leftover steak ragu sauce, store it in an airtight container in the fridge for up to four days. You can also freeze the sauce (separately from the pasta) for up to six months. To serve, defrost the sauce in the fridge overnight, then reheat it on the stove or in the microwave.
Absolutely! In fact, braised dishes like steak ragu often taste even better when made in advance. The flavors have more time to develop and meld together. You can prepare the ragu a day or two ahead, refrigerate it, and gently reheat it when ready to serve.
Yes, simply just swap out the Pappardelle pasta with a Gluten-free pasta of your choice!
To make this beef ragu recipe dairy-free, simply use dairy-free butter and either skip the parmesan on top or use a dairy-free alternative like this Just Like Parmesan
If you make this Braised Steak Ragu, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Braised Steak Ragu with Pappardelle.
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I just have to tell you how much I enjoy your recipes. They are excellent! I love to cook and always look forward to checking out what you have next.
Hi Sandra! Wow---that truly means the world and I appreciate you trying my recipes! So glad to hear that you enjoy them! 🙂