Pappardelle With Beef and Mushroom Ragù

Photo by Con Poulos
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 605 calories
    • Fat 16 g
    • Sat Fat 5 g
    • Cholesterol 53 mg
    • Sodium 914 mg
    • Protein 46 g
    • Carbohydrate 69 g
    • Sugar 6 g
    • Fiber 8 g
    • Iron 7 mg
    • Calcium 282 mg


  1. Check 2tablespoons olive oil
  2. Check 1pound beef chuck, cut into 1-inch pieces
  3. Check kosher salt and black pepper
  4. Check 1 large onion, chopped
  5. Check 2 carrots, chopped
  6. Check 4 garlic cloves, smashed
  7. Check 1teaspoon chopped fresh rosemary
  8. Check 1tablespoon tomato paste
  9. Check 2cups low-sodium chicken broth
  10. Check 115-ounce can crushed tomatoes
  11. Check 1pound assorted mushrooms (such as button, cremini, and shiitake), sliced
  12. Check 12ounces pappardelle or fettuccine
  13. Check 1/2cup grated Parmesan (2 ounces), plus more for serving


  1. Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.
  2. Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.
  3. Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally, until the beef is fork-tender, 60 to 75 minutes.
  4. Add the mushrooms to the saucepan and cook, covered, stirring occasionally, until tender, 10 to 12 minutes more. If the sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
  5. Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragù and Parmesan and toss. Serve with additional Parmesan.