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Easy Slow Cooked Shredded Beef Ragu Pasta Recipe

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4.3 from 1 review

  • Author: Sara
  • Total Time: 3 hours 50 minutes
  • Yield: 5 servings

Description

This Easy Slow Cooked Shredded Beef Ragu Pasta is a comforting, rich Italian-inspired dish featuring tender slow-cooked chuck beef simmered in a robust tomato and red wine sauce. The beef is seared to lock in flavor, then slow-cooked with aromatic vegetables and herbs until it melts apart, perfect for tossing with silky pappardelle pasta and topped with freshly grated parmesan. Ideal for a hearty family dinner or make-ahead meal, this recipe delivers deep savory flavors with minimal hands-on time.

Ingredients

Beef and Seasoning

  • 1.25kg / 2.5 lb chuck beef (or other slow cooking beef cut, cut into 4 equal pieces)
  • 2 tsp cooking salt / kosher salt (equivalent to 1 1/2 tsp table salt or 3 tsp salt flakes)
  • 1/2 tsp black pepper
  • 3 tbsp olive oil (divided)

Vegetables and Aromatics

  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced

Tomato and Liquids

  • 800g / 28oz crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes, crumbled
  • 1 cup red wine (full bodied, such as merlot or cabernet sauvignon) or substitute beef broth/stock
  • 1 1/2 cups water

Herbs and Flavorings

  • 3/4 tsp dried thyme or 2 sprigs fresh thyme
  • 3 bay leaves (dried or fresh)

Pasta and Garnish

  • 1 lb / 500g dried pappardelle (or other pasta of choice)
  • Freshly grated parmesan cheese or parmigiano reggiano
  • Fresh parsley, finely chopped (optional)

Instructions

  1. Season beef: Pat the beef pieces dry with paper towel and sprinkle evenly with salt and black pepper to season thoroughly.
  2. Sear beef: Heat 1 tbsp olive oil in a heavy-based pot over high heat. Sear each beef piece aggressively on all sides until deeply browned, about 3 to 5 minutes total. Remove the browned beef pieces and set aside on a plate.
  3. Cook soffrito: Reduce the heat to medium-low, add the remaining 2 tbsp olive oil to the pot. Add minced garlic and diced onion; sauté for 2 minutes until fragrant. Add diced carrots and celery; sauté slowly for 5 minutes to allow the vegetables to sweeten.
  4. Add ragu ingredients: Add crushed tomatoes, tomato paste, crumbled beef bouillon cubes, red wine (or substitute stock), water, dried thyme, and bay leaves to the pot. Return the seared beef along with any juices to the pot. Increase heat to bring to a simmer, then reduce heat to low to maintain a very gentle bubbling.
  5. Slow cook: Cover the pot and cook on low heat for 2 to 2 1/2 hours or until the beef is tender enough to shred. Check tenderness at 2 hours; well-marbled cuts may cook faster than leaner ones.
  6. Shred beef: Remove the beef pieces and use two forks to shred the meat coarsely. Return the shredded beef to the pot.
  7. Simmer sauce: Simmer the ragu uncovered on low heat for an additional 30 minutes to reduce and thicken the sauce, allowing the beef to soften further.
  8. Final seasoning: Taste the sauce and adjust seasoning with salt and pepper as needed. If the sauce tastes too sour, add 1/2 tsp sugar to balance the acidity. Cover and set aside until ready to serve; the flavor improves if left overnight and it freezes well.
  9. Cook pasta: Bring a very large pot of salted water to a boil (1 tbsp salt). Add the pasta and cook for 1 minute less than the package instructions for al dente texture.
  10. Warm ragu: While pasta cooks, warm about 5 cups of the ragu in a large frying pan or pot over medium-high heat. If ragu is already warm, this step can be skipped.
  11. Toss pasta and sauce: Scoop out approximately 1 cup of pasta cooking water before draining. Drain pasta and add it directly to the pan with the ragu. Add approximately 1/2 cup of reserved pasta water. Gently toss the pasta with the sauce using two wooden spoons for 1 to 2 minutes on medium-high heat until the sauce thickens and coats the pasta. Add more pasta water to loosen sauce if necessary.
  12. Serve: Serve the pasta immediately, topped generously with freshly grated parmesan or parmigiano reggiano and optionally garnish with chopped fresh parsley. Enjoy while hot!

Notes

  • Note 1: Use chuck or other beef cuts suitable for slow cooking; cutting into equal pieces ensures even cooking.
  • Note 2: Diced carrots and celery form the classic soffrito base to add sweetness and depth to the sauce.
  • Note 3: Beef bouillon cubes enhance the meaty flavor; red wine can be substituted with beef broth for a non-alcoholic version.
  • Note 4: Pappardelle is recommended for its wide ribbons that hold the ragu well; other pasta shapes like tagliatelle or fettuccine work too.
  • Note 5: Slow cooker and pressure cooker adaptations are possible but not detailed here.
  • Note 6: Adding sugar balances the acidity from the tomatoes if the sauce tastes too sour.
  • Note 7: Maintain a gentle simmer to avoid toughening the beef and to develop flavors slowly.
  • The ragu freezes well and tastes even better the next day, making it a great meal prep option.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://saraflavors.com/easy-slow-cooked-shredded-beef-ragu-pasta-recipe/