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Pasta

Pasta al Brasato (Pasta with Braised Beef Ragù)

Pasta al Brasato: fresh egg pasta tossed with a ragù of beef braised slowly in red wine and spices, a dish that tastes of family holidays.
Recipe Pasta al Brasato (Pasta with Braised Beef Ragù)
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 3 hours
  • Servings for 4 people

Imagine a dish that can turn every Sunday lunch into a ritual you won’t want to give up, one that warms the heart and awakens every sense with its intensity. Pasta al brasato is just that: a perfect match between fresh egg pasta and braised beef, which after a long, patient, slow cook gives you a rich and flavorful sauce. The deep aroma of the braised beef, enhanced by a generous glass of red wine, fills the kitchen and announces that something special is on its way to the table, a pasta dish with meat that will make you forget the everyday rush.

You don’t need a special occasion to treat yourself to a dish like this: any day can be the right one to serve a pasta with braised beef that brings back old-fashioned flavors, perfect when you want to impress friends and family with a pasta for special occasions. Tagliatelle al brasato, like classic garganelli or pappardelle, are ideal for holding the hearty, intense sauce that only slow-cooked meat can offer. The result brings together conviviality, flavor and tradition, and makes every forkful real comfort food.

If you love Sunday lunch ideas with an authentic flavor, pasta with braised meat is a choice that won’t disappoint. And if you’d like to explore other dishes from the tradition of great Italian main courses, try the fragrant Brasato al Barolo, beef braised in Barolo wine, or comforting first courses like a rich Baked Pasta or succulent Cannelloni. Every recipe holds a family story and an invitation to share happy moments around the table.

Ingredients for 4 people

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Method

  1. To make the Pasta al Brasato, peel the celery, carrot and onion, cut everything into large pieces and place them in a large bowl (it will also need to hold the whole piece of meat). Add all the spices as well (bay leaves, cloves, cinnamon, juniper, thyme, oregano and marjoram).
    Pasta al Brasato, step 1: celery, carrot, onion and spices in a large bowl
  2. Add the beef, cover everything with the wine, stir to distribute the marinade evenly and let rest for at least 6 to 8 hours (better still, overnight). If the wine doesn’t cover the meat completely, that’s not a problem: either add more or turn the meat at regular intervals (the goal is for it to take on flavor evenly).
    Pasta al Brasato, step 2: the beef covered with red wine for the marinade
  3. When the marinating time is up, remove the meat, pat it dry very carefully with paper towels and keep it at room temperature.
  4. Strain the wine from the marinade through a sieve. Set aside the bay leaves, juniper berries, cloves and cinnamon stick. Then blend the pieces of celery, carrot and onion and the remaining herbs in a food processor until finely chopped.
    Pasta al Brasato, step 4: straining the marinade and blending the vegetables
  5. In a large, tall pot, melt the butter with the chopped vegetables. Take the meat, dust it carefully with flour and place it in the pot. Brown it well on all sides, taking care to move it and turn it often.
    Pasta al Brasato, step 5: the floured beef browning in butter with the chopped vegetables
  6. Once the meat is well browned, add the remaining aromatics (the bay leaves, juniper, cloves and cinnamon) and about half of the marinade wine, and let simmer over very low heat.
    Pasta al Brasato, step 6: the beef simmering with the spices and red wine
  7. Add a ladleful of meat broth and cook for at least the next two hours. If the sauce dries out too much, gradually add a little more broth.
  8. Season with salt, turn off the heat and let the meat cool in its sauce. Once cool, lift the main piece of meat out of the pot, break it into pieces with a fork and return it to the pan.
    Pasta al Brasato, step 8: the braised beef broken into pieces with a fork in its sauce
  9. Cook the pasta according to the package directions and, once ready, transfer it to the pan with the sauce. Toss for a few minutes so it takes on the flavor, and serve the Pasta al Brasato piping hot. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can also make the braise with game such as venison, wild boar or elk: the red wine marinade will take away the gamey taste typical of this kind of meat.

Tips

Making Pasta al Brasato takes three separate stages: marinating the meat, cooking the piece of beef and preparing the pasta. For this reason, we recommend starting the whole process a couple of days before the day you plan to serve it.

Storage

Leftover Pasta al Brasato can be transferred to an airtight container and kept in the fridge for one day.

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