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
Scale
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
