Pappardelle with Beef Ragu Recipe

Pappardelle with Beef Ragu is prepared on Pasta & Politics with Nick Acocella.

Pappardelle with beef ragu is prepared on Pasta & Politics with Nick Acocella.

On each episode of the NJTV series Pasta & Politics with Nick Acocella, a New Jersey political giant is invited into the kitchen to talk politics and cook a meal.

On Wednesday, March 13 at 8 p.m, New Jersey’s Republican State Chairman Doug Steinhardt shares one of his favorite pasta recipes, pappardelle with beef ragu. Here’s the make-it-yourself takeaway! You’ll need three hours to simmer the sauce.

Pappardelle with Beef Ragu Recipe


2 pounds boneless chuck roast, cut in 2-inch cubes
Salt and pepper
1 tablespoon extra virgin olive oil
3 sprigs rosemary, one of them finely chopped
2 sprigs sage
1 small red onion, in large chunks
4 cloves garlic, chopped fine
1 carrot, sliced thick
1 celery stalk, sliced thick
2 cups Chianti
1 28-ounce can peeled tomatoes
1 pound pappardelle
3 tablespoons butter
1 teaspoon orange zest
½ cup grated Parmigiano-Reggiano cheese


Season the meat with salt and pepper.
Heat the olive oil in a pot.
Brown the meat on all sides in the heated oil. This should take about 5 minutes.
Add the onion, garlic, carrot, celery, rosemary and sage sprigs, and nutmeg and cook until vegetables get soft, about five minutes.
Add the Chianti and allow the alcohol to burn off, about 15 minutes.
Add the tomatoes, bring to a simmer, and allow to simmer for about 3 hours.
Use forks to shred the meat.
Cook the pappardelle according to instructions on the package.
Toss the pasta with the ragu.
Garnish with a pinch of chopped rosemary, a pinch of orange zest, and the grated cheese.