Shredded Beef Pappardelle in Creamy Tomato Marinara

The aroma alone transports me back to a crisp autumn evening. My grandmother, Nonna Emilia, would always simmer a hearty ragu, the scent of tomatoes, garlic, and slow-cooked beef filling her cozy kitchen. This Shredded Beef Pappardelle in Creamy Tomato Marinara is a modern twist on that classic comfort food, a dish that warms the soul and evokes memories of family gatherings and shared laughter. It’s the kind of meal that invites lingering at the table, savoring each bite and the company of loved ones.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 45 minutes
• Servings: 6-10
• Yield: 1 large pot of sauce and pasta
• Dietary Type: Not specified (can be adapted)

Ingredients

• 2-3 lbs lean chuck roast
• 1 (32 ounce) jar marinara sauce (not spaghetti sauce or pasta sauce)
• 2 (14 1/2 ounce) cans Italian-style diced tomatoes
• 2-3 large carrots
• 1 (32 ounce) box beef broth
• 1 (8 ounce) can tomato sauce
• 3 tablespoons tomato paste
• 1 lb pappardelle pasta
• 6 large garlic cloves
• 1 large yellow onion
• 1 1/2 cups heavy whipping cream
• Italian seasoning
• Fresh cracked black pepper
• Salt
• Onion powder
• Olive oil

Equipment Needed

• Dutch oven or slow cooker
• Large skillet
• Large pot
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Preheat your oven to 325 degrees Fahrenheit. Alternatively, you can use a slow cooker set to high.
2. Season the chuck roast generously with Italian seasoning, onion powder, salt, and fresh cracked black pepper. Set aside.
3. Chop approximately 1/4 of the yellow onion into a small dice and mince 4 garlic cloves. Set aside separately.
4. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown the roast on all sides until it develops a nice crust. This step is crucial for developing flavor. Remove the roast from the pan and set aside.
5. Add the diced onion to the pan and sauté for a couple of minutes until it becomes almost translucent. Then, add the minced garlic and sauté for another minute, being careful not to burn the garlic.
6. Deglaze the pan with the beef broth, scraping up all the browned bits from the bottom of the pan. These bits are packed with flavor!
7. Add the tomato sauce and tomato paste to the broth mixture and let it simmer for a couple of minutes, stirring occasionally.
8. Place the browned roast in a Dutch oven or slow cooker. Pour the broth mixture over the roast, ensuring it’s mostly covered.
9. Cover the Dutch oven and cook in the preheated oven for 2.5 hours, or until the roast is fork tender. If using a slow cooker, cook on high for the same amount of time. The roast should easily shred with a fork when it’s done. (This braising step can be done a day in advance.)
10. While the roast is braising, prepare the sauce. Slice the remaining onion very thinly, then quarter the slices so they aren’t long, stringy pieces. If you prefer less onion texture, dice them very small.
11. Peel and dice the carrots into pieces about the size of large peas.
12. Chop the remaining 2 garlic cloves.
13. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced carrots and sauté for about 8 minutes, until they start to soften.
14. Add the sliced onions to the skillet and continue sautéing for another 8 minutes, until they also start to soften.
15. Add the chopped garlic, a pinch of salt, some pepper, and 1 tablespoon of sugar (this helps with caramelization). Continue sautéing over medium-low heat for about 20 minutes, or until the onions and carrots are almost caramelized. Set aside.
16. Once the roast is done, carefully remove it from the broth and set it aside to cool slightly, making it easier to handle when shredding.
17. At this point, if you’re making the dish the same day, skim as much fat as possible from the top of the braising broth. Then, take 3 cups of the broth and put it in a large pot – the same pot that will eventually hold all the marinara, shredded beef, and remaining ingredients. Simmer the broth until it reduces by almost half. This concentrates the flavor beautifully. Reserve the remaining broth for later use in soups or stews; freeze it if not using within a few days. (If you’re cooking the day before, put the braising liquid in the fridge overnight to allow the fat to solidify. Then, remove the solidified fat easily.)
18. Once the braising liquid has reduced by half, add the marinara sauce, the sautéed vegetables, and the canned diced tomatoes to the pot. Let the flavors combine, stirring frequently over medium heat for about 30 minutes.
19. While the sauce is simmering, bring a large pot of salted water to a boil for the pasta.
20. Shred or pull apart the beef with your fingers or two forks, discarding any large pieces of fat.
21. Add the heavy whipping cream to the marinara sauce. Then, add the shredded beef and stir to combine. Let it simmer for a few minutes while the pasta cooks.
22. Cook the pappardelle pasta according to package directions until al dente.
23. Once the pasta is cooked, drain it well and add it to the pot with the sauce and beef. Toss to coat evenly.
24. Serve immediately and enjoy!

Expert Tips & Tricks

• Browning the roast is key for developing a deep, rich flavor in the sauce. Don’t skip this step!
• Reducing the braising liquid concentrates the beefy flavor and prevents the sauce from being too watery.
• Caramelizing the onions and carrots adds sweetness and complexity to the sauce. Be patient and let them cook until they are nicely browned.
• If you don’t have time to make the sauce from scratch, you can use a high-quality store-bought marinara sauce as a base.
• For a richer flavor, add a splash of red wine to the sauce while it’s simmering.
• If you want a spicier dish, add a pinch of red pepper flakes to the sauce.
• Don’t overcook the pasta! Al dente pasta will hold its shape and texture better in the sauce.

Serving & Storage Suggestions

Serve this Shredded Beef Pappardelle in Creamy Tomato Marinara hot, garnished with fresh parsley or basil. A sprinkle of grated Parmesan cheese is also a welcome addition.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over medium heat, adding a splash of water or broth if needed to prevent drying out. The sauce can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Please note that these are estimated values and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	45g	69%
Saturated Fat	25g	125%
Cholesterol	150mg	50%
Sodium	1200mg	50%
Total Carbohydrate	70g	23%
Dietary Fiber	8g	32%
Sugars	18g	N/A
Protein	40g	80%

Variations & Substitutions

• Gluten-Free: Use gluten-free pappardelle pasta.
• Lighter Version: Substitute the heavy whipping cream with half-and-half or milk.
• Vegetarian: Replace the beef with lentils or mushrooms for a vegetarian option.
• Spicy: Add a pinch of red pepper flakes or a diced jalapeño to the sauce.
• Different Pasta: While pappardelle is ideal, you can substitute with other wide pasta shapes like fettuccine or tagliatelle.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: While chuck roast is ideal for its tenderness and flavor when braised, you can substitute with brisket or short ribs.

Q: Can I make this in an Instant Pot?
A: Yes! Sear the roast using the sauté function, then add the remaining ingredients and cook on high pressure for 45-50 minutes, followed by a natural pressure release.

Q: Can I add vegetables other than carrots and onions?
A: Absolutely! Celery, bell peppers, and mushrooms would all be delicious additions.

Q: Is it necessary to reduce the braising liquid?
A: While not strictly necessary, reducing the liquid concentrates the flavor and prevents the sauce from being too watery. It’s highly recommended for the best result.

Q: Can I make this ahead of time?
A: Yes! The sauce can be made a day or two in advance and stored in the refrigerator. In fact, the flavors often meld together even better when made ahead.

Final Thoughts

I truly hope you’ll try this Shredded Beef Pappardelle in Creamy Tomato Marinara. It’s a dish that’s both comforting and elegant, perfect for a cozy weeknight dinner or a special occasion. Don’t be afraid to adjust the recipe to your liking, and please share your feedback and variations with me. Serve it with a crusty loaf of bread for soaking up the delicious sauce, and a glass of your favorite red wine. Buon appetito!