Slow Sunday Ragù
July 17, 2026
A three-hour ragù that fills the whole house — served over gluten-free pappardelle, it is the Sunday ritual worth staying home for.
Chef's note: The last 30 minutes uncovered is what turns sauce into ragù.
Instructions
- Brown the beef hard in batches; set aside.
- Soften the vegetables, then cook the tomato paste until brick-red.
- Deglaze with wine, return the beef, add tomatoes and bay.
- Simmer low and covered for 2½ hours; uncover for the last 30 minutes.
- Shred the beef into the sauce and serve over pappardelle.
Toss with the pappardelle and a splash of pasta water, then finish with parmesan at the table.
Sheri