Jamie Oliver’s Pappardelle With Beef Ragu Recipe • 4★

Recipe from Jamie Oliver

Adapted by Amanda Hesser

Updated October 27, 2025

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally. —Amanda Hesser

Featured in: THE CHEF: JAMIE OLIVER; 'Spag Bol,' for Italians Real and Imagined

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1 ¾ pounds boneless beef chuck roast, in 2-inch cubes

Salt and freshly ground black pepper

1 tablespoon extra virgin olive oil

2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish

1 small red onion, peeled and cut in chunks

4 cloves garlic, finely chopped

1 carrot, peeled and thickly sliced

1 celery stalk, thickly sliced

1 28-ounce can peeled whole cherry or plum tomatoes

1 tablespoon finely grated orange zest

½ cup freshly grated Parmigiano-Reggiano

Step 1Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

Step 2Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, ½ cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 ½ hours.

Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, ½ cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 ½ hours.

Step 3Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.

Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.

Step 4Add pappardelle to boiling water. As it cooks, scoop out ½ cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and ¼ cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.

Add pappardelle to boiling water. As it cooks, scoop out ½ cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and ¼ cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.

Step 5To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

I have had a Le Creuset Dutch oven all my cooking life - I bought a used one (no flaws) at 23 at a thrift store for .25 cents - and am still using it at 70! Even if one cannot find that sort of a steal, there are some, many actually, things that are worth the extra cost. They pay for themselves, 100x over...

One of the basic rules of cooking is always double the garlic. Always.

The prep sounds good--except for the rather bare pasta topped with the ragu. Both need to be incorporated, no question. Add slightly undercooked pasta (still chalky interior) to the ragu, turn up the heat, and add a quarter-cup of the cooking water at a time while constantly tossing the pasta and sauce, until the water is absorbed and the pasta al dente. I also question pappardelle as the pasta choice; I'd go with a different, chunkier, ribbed cut to help the sauce cling.

Followed the recipe, just added hot pepper, and it was perfect and delicious! It was rich, warm and beefy; exactly how I imagined it would taste. Super easy!

This is literally my favorite ragu / pasta sauce. But it didn't cook thoroughly enough to make the meat fall apart as described in the time allotted. It was late, so I dumped the contents of my Le Creuset into a slow cooker and let it cook on low overnight. That was perfection, and low effort. Now I can't make this enough (also freezes exceptionally well!!!)

I was a bit disappointed in the flavor. Perhaps as others have suggested , it was because I didn’t use enough rosemary or sage. My dish turned out like a very bland goulash .. without the punch of paprika.

Adapted from Jamie Oliver

Source: https://cooking.nytimes.com/recipes/12112-jamie-olivers-pappardelle-with-beef-ragu