Jamie Oliver’s Pappardelle With Beef Ragu Recipe (2024)

Recipe from Jamie Oliver

Adapted by Amanda Hesser

Jamie Oliver’s Pappardelle With Beef Ragu Recipe (1)

Total Time
1 hour 45 minutes
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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: 'Spag Bol,' for Italians Real and Imagined

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Yield:6 servings

  • pounds boneless beef chuck roast, in 2-inch cubes
  • Salt and freshly ground black pepper
  • 1tablespoon extra virgin olive oil
  • 2sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
  • 2sprigs sage
  • 1small red onion, peeled and cut in chunks
  • 4cloves garlic, finely chopped
  • 1carrot, peeled and thickly sliced
  • 1celery stalk, thickly sliced
  • 2cups Chianti
  • 128-ounce can peeled whole cherry or plum tomatoes
  • 1pound pappardelle
  • 3tablespoons butter
  • 1tablespoon finely grated orange zest
  • ½cup freshly grated Parmigiano-Reggiano

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

752 calories; 35 grams fat; 16 grams saturated fat; 2 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 41 grams protein; 928 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Jamie Oliver’s Pappardelle With Beef Ragu Recipe (2)


  1. Step


    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.

  2. 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 3½ hours.

  3. Step


    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.

  4. Step


    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.

  5. Step


    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.



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Cooking Notes


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

david shepherd

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.


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...


Made this tonight and will be making it again -- delicious! We used San Marzano whole peeled tomatoes, and added about 1/2 cup of baby bellas for an earthy note that really complemented the beef. It was tough to leave leftovers for tomorrow :)


I see your point about cooking the sauce with the pasta for a bit to absorb flavors etc, but I don't agree with you on the choice of the pasta. Pappardelle with ragù is so quintessentially and classically Italian! I love the way the dish eats...and if it's handmade pappardelle, all the better! Mmmmmmmm!


I do not have a Dutch oven so put it in a crock pot after step 2. I put it on low for 5 hours, and did Not add any extra water. Used dried Rosemary and Sage instead of fresh. Delicious and Easy weeknight dinner for family busy family.

Cathy Walsh

It's worth the effort and time. This turned out perfectly. Wasn't sure what the big deal was about a bit of orange zest at the end, but it made it something fabulous.

Carol Rateliff

I have this in the crock pot, also added more celery and carrots, with the addition of oregano. I have prepared roast using this method and always turns out fork tender. Love serving anything I can using pappardelle.


"I thought you said we were having bolognese tonight," said my wife as we began eating, with a straight face and no trace of humour.
"Yes...we are," I replied.
"But this is bourguignon."
"No, it's a bolognese. A spag bol!"
We argued for half an hour over what this dish technically was as we ate. But what matters is we both agreed it was delicious; especially with the orange zest and rosemary topping. Can we call it a spag bourg?


Instant Pot Directions:Pressure cook for 50 minutes on low pressure. Allow natural release. When you remove lid, it will resemble a stew with a ton of liquid. Remove meat to large bowl. Mash remaining contents in pressure cooker and remove aromatic stems. Turn pressure cooker on to sauté function at high temperature and reduce liquid (20-25 minutes). Shred meat in meantime. Once the liquid has reduced, return meat. Otherwise, follow recipe as written. Orange zest/parm absolutely required.


my guess (mind you a guess) is that he used 14 oz cans of cherry tomatoes. I don't have access to 28 oz cans myself, so I would use the 14 oz ones.


If cooked in the oven, it should be uncovered for the last hour. Otherwise, it comes out quite soupy and needs to be reduced.

Ty Gaither

If using a pressure cooker, after 45 minutes, use the natural cool down method. Remove the cooker from the heat and leave the lid locked in place until the pressure value indicates it is safe to release the lid.


What is a "sprig of sage? I grow sage and all my "sprigs" are different. I agree with past comments that more definitive measures for ingredients, preferably weight - even if metric - are called for. It probably doesn't matter all that much here, but it does for many other recipes.


Made this today. Added a TBL. tomato paste; didn't add water to the pressure cooker b/c there was enough liquid in the pot for my 6 qt. instantpot. Set if for 45 minutes on meat/stew setting and reduced pressure naturally. There was a lot liquid in the pot at the end. Took the meat & large veggies out to shred, reduced the liquid by quite a bit and returned shredded meat & veggies to the pot. The orange zest imparts a bright note to the dish. Turned out great IMO.


This is a family favorite. I make the following changes: - Add a pint of baby Bella mushrooms- 55min low pressure in the instant pot, natural release -remove the meat (if it’s cooked enough it will fall apart - no need to shred)-use an immersion blender to puree and everything else (but remove the herbs)—stir the meat back in- after the pasta is cooked and buttered, stir the sauce and the pasta together (I usually have way more sauce than I need). This makes it more like a ragi.- the pea

Ellie T.

Made in our dutch oven, in the 275 degree oven, lid on the whole time. After 3 hrs, meat was perfectly tender! We blended about ¾ of the veggies with an immersion blender and added back in. The sauce turned out fabulous and may have solved some of the soupy criticisms from other comments. Ate with fresh fettuccine pasta and parmesan - so good.

Just do it

Needs mushrooms or other umami and a little sugar.


I made this in an InstantPot pressure cooker for a friend's birthday dinner and it was a hit. To address the common complaint about a watery sauce, I used a 28 oz can of crushed tomatoes instead of the whole. This did the trick, the sauce was thick and perfectly seasoned. I also browned the beef, removed it, and sauteed the veggies separately, adding a bit of tomato paste a few minutes before adding the wine. Returned the beef to the cooker, added tomatoes, cooked at high pressure for 45 min.

Hillary in Boston

I made this exactly according to the recipe and found it lacked the depth of flavor a dish like this should have. I realized (too late) that in the interest of being “quick” to prep, the usual process of a long slow saute of the onions, carrot, and celery (sofrito) is skipped. No wonder it was bland. An extra 15 minutes of sauté time would have saved a lot of good ingredients from the sad fate of being a boring dish!


This is so delicious. Made as written, just added extra carrots which everyone wanted more of. My family kept saying this is so good. That is not an everyday occurrence.


Used short ribs, skipped sage. Mix pasta into sauce to finish cooking.


I was very disappointed with this recipe. I followed it to the dot. Jamie is pretty dependable but this time I was disappointed. It was too winey and too tomatoey. The meat cooked perfectly but the taste was not as refined and complex enough to hit the spot.


lovely recipe, could use a bit more salt and or oregano.


I used the slow cooker. After depressurizing, it was quite soupy as others have commented. I strained the contents with a colander, then cooked the pasta in the liquid (needed to add ~1-2 cups additional water) until the pasta was al dente. This created a flavorful pasta and reduced the liquid at the same time. Combined everything afterward. It was delicious!


In the instant pot added mushrooms and purée the sauce.


Delicious, but I was very annoyed that at the top of the recipe it says time needed to make it is 1 hour, 45 minutes. Later in the recipe it says if you are not using a pressure cooker, you must simmer for 3-3-1/2 hours after prep and browning meat. We ended up eating at 8:30 pm.


For the amount of effort this was an underwhelming dish. If I tried this again, I would add some tomato paste during the sauté phase to deepen the flavor profile.


The oven temperature must be 275 Fahrenheit. Low and slow is the idea here. 275 Celsius (over 500 F.) would leave you with a blackened mess after the recommended 3-hour cooking time.


I always read the reviews and this sounded so promising. It was awful. I'm not a novice cook but to me this tasted like beef stew with some orange zest on top. Followed the recipe as is but won't make it again.

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Jamie Oliver’s Pappardelle With Beef Ragu Recipe (2024)


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