Rich Kosher Beef Ragu with Pappardelle – Wild Boar Style

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I’ve been making this hearty beef ragu for years, and it’s become one of those recipes that friends always ask me to share. The original inspiration came from wild boar ragu I tasted in Tuscany, but since wild boar isn’t kosher, I’ve perfected this version using beef chuck and short ribs that captures all that deep, rustic flavor.

The key to this recipe is patience and the right cut of meat. I use a combination of beef chuck roast and short ribs because the chuck gives you that meaty texture while the short ribs add incredible richness. You want meat with good marbling that will break down beautifully during the long, slow braise. I brown the meat in batches to get a proper sear, which builds the foundation of flavor for the entire sauce.

Choosing the Right Meat for Perfect Ragu

What makes this ragu special is the wine reduction and the way I handle the vegetables. I cook the carrots, celery, and onions until they’re really caramelized, not just softened. This takes about 15 minutes of stirring and patience, but it creates this amazing sweet base that balances the richness of the meat. The tomatoes go in last, and I always use San Marzano when I can find them.

The Secret to Deep Flavor Development

This is perfect for Shabbat dinner when you want something impressive but can mostly cook itself. I serve it over fresh pappardelle with a simple green salad and some crusty bread. The sauce actually improves if you make it a day ahead, which makes entertaining so much easier.

Rich Kosher Beef Ragu with Pappardelle - Wild Boar Style - Italian-Jewish recipe
I've been making this hearty beef ragu for years, and it's become one of those recipes that friends always ask me to share. The original inspiration came from wild boar ragu I tasted in Tuscany, but since wild boar isn't kosher, I've perfected this version using beef chuck and short ribs that captures all that deep, rustic flavor. The key to this recipe is patience and the right cut of meat. I use a combination of beef chuck roast and short ribs because the chuck gives you that meaty texture while the short ribs add incredible richness. You want meat with good marbling that will break down beautifully during the long, slow braise. I brown the meat in batches to get a proper sear, which builds the foundation of flavor for the entire sauce. What makes this ragu special is the wine reduction and the way I handle the vegetables. I cook the carrots, celery, and onions until they're really caramelized, not just softened. This takes about 15 minutes of stirring and patience, but it creates this amazing sweet base that balances the richness of the meat. The tomatoes go in last, and I always use San Marzano when I can find them. This is perfect for Shabbat dinner when you want something impressive but can mostly cook itself. I serve it over fresh pappardelle with a simple green salad and some crusty bread. The sauce actually improves if you make it a day ahead, which makes entertaining so much easier.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian, Jewish
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast cut into 2-inch pieces
  • 1 lb beef short ribs cut into individual ribs
  • 3 tbsp olive oil divided
  • 1 large yellow onion diced
  • 2 large carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 3 tbsp tomato paste
  • 1 cup dry red wine kosher wine
  • 1 can crushed tomatoes 28 oz, preferably San Marzano
  • 2 cups beef stock kosher
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 1 lb fresh pappardelle or wide ribbon pasta

Method
 

  1. Pat the beef chuck and short ribs completely dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat 2 tablespoons olive oil in a heavy Dutch oven over medium-high heat. Brown the meat in batches, about 3-4 minutes per side, until deeply caramelized. Don't overcrowd the pot. Transfer browned meat to a plate.
  3. Reduce heat to medium and add remaining tablespoon of oil to the same pot. Add onion, carrots, and celery. Cook, stirring frequently, for 12-15 minutes until vegetables are deeply caramelized and golden brown.
  4. Add garlic and tomato paste, stirring constantly for 1 minute until fragrant. Pour in red wine and scrape up any browned bits from the bottom of the pot.
  5. Let wine reduce by half, about 5-7 minutes. Add crushed tomatoes, beef stock, bay leaves, thyme, and rosemary. Return browned meat to the pot along with any accumulated juices.
  6. Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer very gently for 2.5-3 hours, stirring occasionally, until meat is fork-tender and falling apart.
  7. Remove bay leaves and herb sprigs. Using two forks, shred the meat directly in the sauce. Taste and adjust seasoning with salt and pepper.
  8. Bring a large pot of salted water to boil. Cook pappardelle according to package directions until al dente. Reserve 1 cup pasta water before draining.
  9. Toss hot pasta with the ragu, adding pasta water a little at a time if needed to achieve a silky consistency. Serve immediately.

Notes

This ragu improves with time and can be made up to 3 days ahead. Store covered in refrigerator and reheat gently. The sauce can also be frozen for up to 3 months. If the ragu seems too thick when reheating, thin with a little beef stock or pasta water.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 520
% Daily Value*
Total Fat 32g 41%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 850mg 37%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.
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