Italian Beef Ragu Pappardelle

Italian Beef Ragu Pappardelle

Cooking time


  1. Put beef and Cobram Estate Ultra Premium Hojiblanca in a large glass bowl. Toss well and season with salt and pepper.
  2. Heat a large heavy based saucepan over high heat. Add beef and cook stirring for 5 minutes until beef is no longer red.
  3. Add onion and wine, cook for 2 minutes or until wine has reduced slightly.
  4. Stir in stock, tomatoes, paste, capsicum, carrot and bay leaf. Cover with a lid slightly ajar to allow steam to escape.
  5. Reduce heat to medium-low and cook for 1 hour, stirring occasionally until meat is tender and sauce has thickened. Add sugar and season with salt and pepper.
  6. Cook pappardelle in a large saucepan of boiling salted water following packet instructions. Drain well and add to sauce. Season. Serve topped with an extra drizzle of Cobram Estate Ultra Premium Hojiblanca, parmesan and basil leaves if using.

Ingredients Chevron Icon

  • 1kg chuck beef steak, trimmed, diced into 1cm pieces
  • 2 Tbsp Cobram Estate Ultra Premium Hojiblanca EVOO, plus extra to serve
  • Sea-salt flakes and freshly ground black pepper, to season
  • 1 brown onion, finely chopped
  • ½ cup red wine
  • 2 cups beef stock
  • 400g can cherry tomatoes in natural juice
  • ¼ cup tomato paste
  • 1 small red capsicum, finely diced
  • 2 carrots, halved, thinly sliced
  • 1 fresh bay leaf
  • 2 tsp brown sugar
  • 400g dried pappardelle pasta
  • Sea-salt flakes and freshly ground black pepper, to season
  • Shaved parmesan, to serve
  • Basil leaves, to serve (optional)