If you’re craving something that tastes like it’s been simmering in an Italian grandma’s kitchen all day, you’re in for a treat. This Slow Cooked Beef Ragu with Pasta Recipe is one of those dishes that’s simple to throw together, but oh-so-comforting and rich in flavor. I promise, once you try it, you’ll want to make it again and again—it’s that fan-freaking-tastic kind of meal.
Why You’ll Love This Recipe
- Deep, Rich Flavor: Slow cooking allows the beef and veggies to meld into a luscious sauce that warms you from the inside out.
- Hands-Off Cooking: Once you get everything in the pot, you can relax while it gently simmers away.
- Family Favorite: I discovered this recipe when looking for a dish I could make for my busy family—everyone goes crazy for it every time.
- Versatile and Freezer-Friendly: Perfect for meal prep, leftovers reheat beautifully or freeze for a quick weeknight dinner.
Ingredients You’ll Need
Choosing the right ingredients is key to making your Slow Cooked Beef Ragu with Pasta Recipe shine. Good quality chuck beef ensures melt-in-your-mouth tenderness, while fresh aromatics like garlic, onion, and celery build a flavorful base. Don’t skip the red wine if you can help it—it adds that lovely depth and richness.
- Chuck beef: I recommend a cut meant for slow cooking with nice marbling to keep it juicy and tender.
- Salt: Essential for seasoning the beef and balancing the sauce.
- Black pepper: Freshly ground black pepper adds a subtle kick.
- Olive oil: Use good quality extra virgin olive oil for sautéing to bring out the flavors.
- Garlic: Minced garlic infuses the sauce with a warm, fragrant flavor.
- Onion: Diced onion caramelizes slightly, adding a natural sweetness.
- Carrots: Diced carrots lend sweetness and texture to the sauce.
- Celery: Adds a lovely earthy flavor classic in Italian ragus.
- Crushed canned tomatoes: Use good quality canned tomatoes to keep things rich and hearty.
- Tomato paste: Thickens and deepens the tomato flavor.
- Beef bouillon cubes: Crumbled into the mix for authentic beefy richness.
- Red wine: A full-bodied wine (like merlot or cabernet sauvignon) is perfect—substitute beef stock if you prefer.
- Water: To balance the liquid and help create the perfect sauce consistency.
- Dried thyme: Or fresh sprigs for that subtle herbal note.
- Dried bay leaves: Infer that cozy, classic flavor into your ragu.
- Dried pappardelle: Wide noodles soak up the sauce beautifully, but feel free to use your favorite pasta.
- Parmesan cheese: Freshly grated parmesan or parmigiano reggiano finishes the dish with salty, nutty goodness.
- Fresh parsley (optional): Adds a pop of fresh color and brightness at the end.
Variations
I absolutely love how versatile this Slow Cooked Beef Ragu with Pasta Recipe is—feel free to tweak it depending on what you have on hand or your mood.
- Slow Cooker Version: For a no-fuss approach, I’ve left notes below on how to adapt it—your house will smell amazing all day without any babysitting.
- Pressure Cooker Option: When time is tight, pressure cooking cuts down your wait but still gets you that tender beef and rich sauce.
- Spice it Up: Add a pinch of chili flakes or smoked paprika if you want a little heat; I sometimes do this on a chilly night for extra coziness.
- Vegetarian Twist: Swap beef for hearty mushrooms and lentils for a veggie-packed ragu that’s just as comforting.
How to Make Slow Cooked Beef Ragu with Pasta Recipe
Step 1: Sear the Beef to Lock in Flavor
First, pat your beef pieces dry with paper towels and generously season all sides with salt and black pepper. Heat 1 tablespoon of olive oil in a heavy-based pot over high heat until shimmering. Add the beef pieces, making sure not to overcrowd the pot, and sear each side until beautifully browned and caramelized – about 3 to 5 minutes total. Don’t rush this step; that deep brown crust is the secret to a flavorful ragu. Once seared, transfer the beef to a plate and set aside.
Step 2: Build the Flavor Base with Sofrito
Reduce the heat to medium-low and add the remaining olive oil to the pot. Toss in the minced garlic and diced onion, sautéing for about 2 minutes until fragrant and translucent. Then add the diced carrots and celery, cooking slowly for another 5 minutes. This soffrito stage is crucial because it creates the aromatic foundation that rounds out the sauce beautifully.
Step 3: Combine and Simmer Low and Slow
Now, add the crushed tomatoes, tomato paste, crumbled beef bouillon cubes, red wine, water, dried thyme, and bay leaves right into the pot. Nestle the seared beef pieces back in along with any juices collected on the plate. Turn the heat up to bring the mixture to a gentle simmer—then immediately reduce the heat to low so it’s just bubbling ever so gently. Cover with the lid and let it cook for two hours, or until the beef is tender enough to shred easily.
Step 4: Shred the Beef and Finalize the Sauce
Carefully remove the beef from the pot and shred it with two forks. Return the shredded beef to the sauce and simmer uncovered for an additional 30 minutes. This final simmer helps reduce and thicken the sauce while allowing the beef to soak up even more flavor. Before serving, taste test and adjust salt and pepper as needed. If the sauce feels a little too acidic, add a ½ teaspoon of sugar to balance it out.
Pro Tips for Making Slow Cooked Beef Ragu with Pasta Recipe
- Patting the Beef Dry: It might seem small, but drying the meat before searing gives you a better crust and more intense flavor.
- Don’t Rush the Sear: The browned bits left in the pot after searing add incredible depth when you deglaze with wine or broth.
- Low and Slow is Key: Maintaining a gentle simmer prevents the meat from drying out and keeps the sauce velvety.
- Taste Before Final Seasoning: Always try your sauce near the end—the balance can shift and a little sugar can tame any harsh acidity.
How to Serve Slow Cooked Beef Ragu with Pasta Recipe
Garnishes
I almost always finish this Slow Cooked Beef Ragu with Pasta Recipe with a generous shower of freshly grated parmesan or parmigiano reggiano. A sprinkle of finely chopped fresh parsley brightens things up and adds a lovely pop of color, plus a little extra freshness that balances the rich sauce perfectly.
Side Dishes
We love pairing this ragu with a simple green salad dressed lightly with lemon and olive oil or some garlicky sautéed greens like spinach or broccoli rabe. Crusty bread to mop up any leftover sauce is an absolute must in my book—it’s practically mandatory!
Creative Ways to Present
If you’re serving this for a special occasion, try twirling the pasta into little nests on the plate and topping each with the ragu and a sprig of fresh thyme. It’s simple but elegant and makes your home-cooked meal feel like a restaurant dish.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so if you’re planning ahead, make it a day ahead and just reheat before serving.
Freezing
This ragu freezes beautifully—I portion it into freezer-safe containers and it keeps for up to three months. When you’re ready to enjoy it, thaw overnight in the fridge for best results, or gently reheat from frozen on the stove.
Reheating
I reheat leftovers gently over low heat on the stove, adding a splash of water or broth to loosen the sauce if needed. Avoid using high heat or the sauce can thicken too much and the beef may dry out.
FAQs
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Can I use a slow cooker or instant pot for this Slow Cooked Beef Ragu with Pasta Recipe?
Absolutely! For a slow cooker, sear the beef as instructed, then transfer all ingredients to the slow cooker and cook on low for 6 to 8 hours until the beef is tender. For an Instant Pot or pressure cooker, use the sauté function to brown the beef, then cook under pressure for about 60 minutes followed by natural release. Both methods produce incredible results with less hands-on time.
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What pasta works best for beef ragu?
Wide, flat noodles like pappardelle are my top pick because their broad surface holds onto the rich sauce beautifully. Tagliatelle, fettuccine, or even rigatoni work well too. Just choose pasta that can catch every bit of that delicious ragu.
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Can I make this recipe ahead of time?
Definitely! In fact, ragu often tastes even better the next day as the flavors have more time to meld. Prepare it a day ahead, then reheat gently before serving for the best experience.
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What if I don’t have red wine?
No worries! You can substitute the red wine with beef broth or stock. It won’t have quite the same complexity but will still yield a delicious and hearty sauce.
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How can I tell when the beef is cooked enough to shred?
The beef should be fork-tender, meaning it easily pulls apart with two forks when cooked. After the initial 2-hour slow cook, test a piece by shredding a bit; if it resists, give it more time.
Final Thoughts
This Slow Cooked Beef Ragu with Pasta Recipe has become my go-to for entertaining or even just a cozy weekend dinner. It’s a beautiful example of how simple ingredients, time, and love turn into something spectacular without stress. I can’t wait for you to try it out—seriously, once you do, it’ll be a favorite in your kitchen, too!
Print
Slow Cooked Beef Ragu with Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Total Time: 170 minutes
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
This Slow Cooked Shredded Beef Ragu Pasta is a rich and hearty Italian dish made with tender chuck beef slow-cooked in a flavorful tomato-based sauce with aromatic vegetables, herbs, and red wine. Perfect for a comforting family meal, this recipe brings together the deep, savory flavors of a long-simmered ragu paired with tender pappardelle pasta and topped with freshly grated Parmesan cheese and optional parsley for freshness.
Ingredients
Beef and Seasoning
- 1.2kg / 2.5 lb chuck beef (or other slow cooking beef cut, cut into 4 equal pieces)
- 1 tbsp salt
- Black pepper, to taste
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
Liquids and Sauces
- 3 tbsp olive oil, separated
- 800g / 28oz crushed canned tomatoes
- 3 tbsp tomato paste
- 1 cup / 250ml red wine (full bodied like merlot or cabernet sauvignon, or substitute beef broth/stock)
- 1 1/2 cups / 375 ml water
Other Ingredients
- 2 beef bouillon cubes, crumbled
- 3/4 tsp dried thyme (or 3 sprigs fresh thyme)
- 3 dried bay leaves
- 1 lb / 500g dried pappardelle pasta (or other pasta of choice)
- Freshly grated Parmesan cheese or Parmigiano Reggiano, for serving
- Fresh parsley, finely chopped (optional, for garnish)
Instructions
- Prepare the Beef: Pat the chuck beef pieces dry with paper towel and season all over with 1 tablespoon of salt and freshly ground black pepper to taste.
- Sear the Beef: Heat 1 tablespoon of olive oil in a heavy-based pot over high heat. Add the beef pieces and sear them aggressively on all sides until they develop a deep brown crust, about 3 to 5 minutes total. Remove the beef onto a plate and set aside.
- Sauté the Vegetables (Soffrito): Reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil to the pot. Add the minced garlic and diced onion, sauté for about 2 minutes until fragrant and soft. Then add the diced carrots and celery and continue to sauté slowly for an additional 5 minutes until vegetables begin to soften.
- Add Ragu Ingredients and Simmer: Add the crushed canned tomatoes, tomato paste, crumbled beef bouillon cubes, red wine, water, dried thyme, and bay leaves to the pot. Return the seared beef, along with any accumulated juices, back into the pot. Increase heat to bring the mixture up to a simmer, then reduce heat to low to maintain a very gentle bubbling.
- Slow Cook the Beef: Cover the pot and let the beef cook slowly for about 2 hours, or until the meat is tender enough to shred easily using two forks. Stir occasionally to ensure nothing sticks to the bottom.
- Shred the Beef: Remove the beef pieces from the pot and place onto a cutting board. Using two forks, coarsely shred the beef into bite-sized pieces. Return the shredded beef to the pot and continue simmering the sauce uncovered for about 30 minutes until the ragu sauce reduces and thickens, allowing the beef to soften further.
- Final Seasoning: Taste the sauce and season with additional salt and pepper as desired. If the sauce tastes slightly sour, add 1/2 teaspoon of sugar to balance the acidity. Cover the pot, remove from heat, and set aside until ready to serve. This ragu tastes even better the next day and freezes well for months.
- Cook Pasta and Serve: Cook the pappardelle pasta according to package instructions until al dente. Drain and serve topped with generous spoonfuls of the slow cooked shredded beef ragu. Garnish with freshly grated Parmesan cheese and optional chopped fresh parsley.
Notes
- This recipe video highlights the beauty of Italian cooking with simple ingredients and a long slow cook to develop rich flavors.
- The recipe makes enough sauce to serve 5 to 6 people generously or 8 servings as a smaller portion.
- You can substitute the red wine with beef broth or stock if you prefer a non-alcoholic option.
- Use chuck beef or another suitable slow cooking cut for the best tender shredding texture.
- If using a slow cooker, cook the beef on low for 6 to 8 hours; for pressure cooker, cook under high pressure for about 60 minutes.
- The sauce can be adjusted by adding 1/2 teaspoon sugar to balance acidity if it tastes too sour.
- The ragu freezes well and tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 678 kcal
- Sugar: 8 g
- Sodium: 1451 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 170 mg
