Danielle Alvarez’s beef and tomato ragu with pappardelle is pure autumn comfort

Name: Danielle Alvarez’s beef and tomato ragu with pappardelle is pure autumn comfort
Cook time: 2 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: about 1.2kg beef short ribs; 2 tbsp extra virgin olive oil; 1 large brown onion, peeled and diced; 2 celery stalks, diced; 2 large carrots, peeled and diced; 3 garlic cloves, peeled and finely chopped; 1 tbsp chopped fresh rosemary leaves; 3 tbsp tomato paste; 1 cup red wine; 20g dried porcini mushrooms; 1 parmesan cheese rind (optional); 2 x 400g cans crushed tomatoes; 500ml beef stock; 1-2 tsp red wine vinegar and/or 1 tsp sugar

Danielle Alvarez

April 17, 2026

Keep this beefy ragu on standby in the freezer.William Meppem

easyTime:2 hours +Serves:6

A delicious, beefy ragu made with red wine and, in this case, tomatoes and dried porcini mushrooms, is a harbinger of autumnal cosiness. But really, whatever the temperature, this is an ultra-comforting dish to keep on standby for when you just need a hug in a bowl.

Ingredients

about 1.2kg beef short ribs
2 tbsp extra virgin olive oil
1 large brown onion, peeled and diced
2 celery stalks, diced
2 large carrots, peeled and diced
3 garlic cloves, peeled and finely chopped
1 tbsp chopped fresh rosemary leaves
3 tbsp tomato paste
1 cup red wine
20g dried porcini mushrooms
1 parmesan cheese rind (optional)
2 x 400g cans crushed tomatoes
500ml beef stock
1-2 tsp red wine vinegar and/or 1 tsp sugar

To serve

500g dried pappardelle*
grated parmigiano reggiano

Method

Step 1
Preheat oven to 160C fan-forced (180C conventional). Season the short ribs liberally with salt and leave them to come to room temperature before searing them. Pat them dry before frying.
Step 2
Heat a large, heavy-based, oven-safe pot (preferably, an enamel-lined, cast-iron pan) over high heat. Add the oil to the pot and place the short-rib pieces in the pan. It’s OK for them to touch; just make sure they’re flat on the base of the pan for maximum browning. Brown for a few minutes on each side until they’re a deep golden-brown. Remove them from the pan and reduce heat to medium.
Step 3
Add the diced onion, celery and carrot to the pot and saute with a pinch of salt for 15-20 minutes; you can add a drizzle of oil if the pan looks dry. Once the vegies start to brown, add the garlic, rosemary and tomato paste and cook for another minute.
Step 4
Add the red wine and simmer for 2-3 minutes to allow the alcohol to burn off before adding the dried porcini mushrooms, parmesan rind (if using), tomatoes, beef stock and short ribs. Bring everything to a simmer, then place the lid on the pot and place the pot in the oven for 3.5 hours.
Step 5
After 3.5 hours, uncover the pot and continue to cook for a further 30 minutes.
Step 6
After a total cooking time of 4 hours, carefully remove the pot from the oven and leave it to sit with the lid on for about 20 minutes.
Step 7
After 20 minutes, pull out the beef chunks using tongs and shred the meat on a plate using two forks. Discard the bones and any gristle and skim the top of the ragu for any excess fat; discard that, too. Return the meat to the pot and stir. Add 1 teaspoon of red wine vinegar. Taste for seasoning and adjust with salt, black pepper, sugar and a little more vinegar if you want more tang.
Step 8
Cook the pasta* in a large pot of boiling, salted water, according to the package instructions, until al dente. Drain the pasta, reserving a coffee mug’s worth of the cooking water. If your ragu pot is big enough to hold both, combine them and toss over medium heat; otherwise, return the drained pasta to its large cooking pot and stir through the ragu. Use a splash of the pasta water if needed to help the sauce coat all of the pasta.
Step 9
Serve the pasta and ragu together in bowls and top with a sprinkle of grated parmigiano reggiano.

*Cooking tip: If you’re cooking for three people instead of six, prepare only 250g of dried pasta and reserve half the ragu for another day. It will keep, in a sealed container, for up to five days in the fridge and freeze well for several months.

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