The only ragu you’ll ever need: my Braised Beef Short Rib Ragu with Homemade Pappardelle

There’s something undeniably comforting about a pot of ragu simmering away on the stove: rich, slow-cooked and full of depth. My Braised Beef Short Rib Ragu is the kind of dish you make when you want to feed the people you love something special. The beef is cooked low and slow until it falls off the bone, then stirred back through a tomato-rich sauce that clings beautifully to silky ribbons of homemade pappardelle (though no judgment at all if you go for store-bought-this recipe is all about ease as much as indulgence!)

It’s hearty. It’s a little bit luxe. And it’s made to be served with a generous scattering of Parmesan and fresh basil.

Make it on a weekend, share it with friends, and don’t forget the crusty bread to mop up any leftover sauce.