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Slow-Braised Beef Ragu with Gluten-Free Pappardelle

Name: Slow-Braised Beef Ragu with Gluten-Free Pappardelle
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 2 lbs (900g) beef chuck roast or short ribs; 1 large onion, chopped; 2 garlic cloves, minced; 2 carrots, finely diced; 1 celery stalk, finely diced; 2 tbsp tomato paste; 1 cup crushed tomatoes; 1 cup gluten-free beef broth; ½ cup dry red wine (optional); 1 tsp dried oregano; 1 tsp dried thyme; Salt & black pepper to taste; Fresh chopped chives or parsley for garnish; 12 oz (340g) gluten-free pappardelle pasta (or substitute with other wide GF pasta); Salt for boiling water; Gluten-free bread for serving (check label for soy/dairy)

Category:

Main Course

Difficulty: Medium

Serves:

4 people

Prep Time: 20 Minutes

Cook Time: 3 hours (including slow braising)

Rating:

(0.00/5)

June 25, 2025 by Chef Molly

A rich and hearty shredded beef ragu layered over wide gluten-free pappardelle pasta, this dish delivers deep flavors and tender textures without dairy, soy, or gluten. A comforting bowl of slow-cooked goodness perfect for family dinners.

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What You’ll Need:

For the Beef Ragu

2 tbsp olive oil
2 lbs (900g) beef chuck roast or short ribs
1 large onion, chopped
2 garlic cloves, minced
2 carrots, finely diced
1 celery stalk, finely diced
2 tbsp tomato paste
1 cup crushed tomatoes
1 cup gluten-free beef broth
½ cup dry red wine (optional)
1 tsp dried oregano
1 tsp dried thyme
Salt & black pepper to taste
Fresh chopped chives or parsley for garnish

For the Pasta

12 oz (340g) gluten-free pappardelle pasta (or substitute with other wide GF pasta)
Salt for boiling water

Optional Side

Gluten-free bread for serving (check label for soy/dairy)

Prepration for:Slow-Braised Beef Ragu with Gluten-Free Pappardelle

Step 1/4

Sear the Beef

In a large Dutch oven or pot, heat olive oil over medium-high heat. Season beef with salt and pepper. Sear on all sides until browned (about 3–4 mins per side), then remove from the pot.

Step 2/4

Build the Sauce

In the same pot, add onions, carrots, and celery. Cook for 6–8 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute. Add crushed tomatoes, broth, wine (if using), oregano, and thyme. Return beef to the pot and bring to a simmer.

Step 3/4

Braise

Cover and reduce heat to low. Let simmer for 2.5 to 3 hours until beef is fork-tender and shreds easily. Remove beef, shred it using two forks, and return it to the sauce. Simmer uncovered 10 minutes to thicken.

Step 4/4

Cook the Pasta

Boil water with salt and cook gluten-free pappardelle according to package instructions. Drain and toss with olive oil to prevent sticking.

Chef's Tips & Notes

Serving: Plate pasta in bowls and ladle generous portions of beef ragu over top. Garnish with fresh chives or parsley. Serve with gluten-free bread on the side.

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Slow-Braised Beef Ragu with Gluten-Free Pappardelle