Beef Ragù Pappardelle

Yes, and it is highly recommended. Make the ragù 1–2 days ahead and refrigerate in an airtight container. The flavor deepens as it rests. Reheat gently over medium-low heat, stirring occasionally and adding a splash of water if needed. The fat may solidify on top; stir it back in for richness.

Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently over medium-low heat with a splash of water if needed.

The sauce needs the full 2–2.5 hours to reduce and thicken. If you are short on time, increase the heat to medium (not high) and simmer uncovered for longer, stirring more frequently. The sauce should coat the back of a spoon. If it is still thin after 2.5 hours, remove the lid and simmer an additional 20–30 minutes to reduce further.

Pappardelle's broad ribbons are ideal for catching the thick ragù, but fettuccine, papardelle, or even tagliatelle will work. In a pinch, use spaghetti or linguine, though the sauce will coat less evenly.

Yes. Brown the soffritto and beef as directed in steps 1–3, then transfer to a slow cooker, add tomatoes, wine, tomato paste, and herbs, and cook on low for 6–8 hours or on high for 4–5 hours. Stir in milk 30 minutes before serving. The flavor will be slightly less concentrated than stovetop, so taste and adjust seasoning.

Refrigerate in an airtight container for up to 4 days. Reheat gently over medium-low heat, stirring occasionally and adding a splash of water or pasta water to restore the sauce's silkiness. Do not microwave, as reheating will be uneven and the meat may toughen.