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Slow Cooked Shredded Beef Ragu Pasta Recipe

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4 from 9 reviews

  • Author: Sara
  • Total Time: 2 hours 50 minutes
  • Yield: 5 servings

Description

This Slow Cooked Shredded Beef Ragu Pasta is a comforting Italian-inspired dish featuring tender, slow-cooked chuck beef simmered in a rich tomato and red wine sauce. The beef is seared to lock in flavor, then cooked low and slow with aromatic vegetables and herbs until it easily shreds. Tossed with pappardelle and finished with freshly grated parmesan, this hearty ragu is perfect for a family meal and improves wonderfully when made ahead.

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

Cooking Base

  • 3 tbsp olive oil (divided)
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced

Ragu Sauce

  • 800g / 28oz crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes, crumbled
  • 1 cup / 250ml red wine (full-bodied like merlot or cabernet sauvignon, or substitute with beef broth/stock)
  • 1 1/2 cups / 375 ml water
  • 3/4 tsp dried thyme or 3 sprigs fresh thyme
  • 3 dried bay leaves

Pasta and Garnish

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

Instructions

  1. Prepare the Beef: Pat the beef dry with paper towels and season all sides generously with 1 tablespoon of salt and black pepper.
  2. Sear the Beef: Heat 1 tablespoon of olive oil over high heat in a heavy-based pot. Add the beef pieces and sear them aggressively on all sides until deeply browned, about 3 to 5 minutes total. Remove the beef and set aside on a plate.
  3. Sauté Aromatics: Reduce the heat to medium-low, add the remaining 2 tablespoons of olive oil to the pot. Add minced garlic and diced onion and sauté for 2 minutes until fragrant.
  4. Add Vegetables: Add diced carrots and celery, continue to sauté gently for 5 minutes to soften them without browning.
  5. Add Sauce Ingredients: Stir in the crushed tomatoes, tomato paste, crumbled beef bouillon cubes, red wine, water, dried thyme, and bay leaves. Return the seared beef pieces to the pot along with any juices that collected on the plate. Increase heat to bring the mixture to a simmer, then reduce to a very gentle simmer on low heat.
  6. Slow Cook: Cover the pot with a lid and let the ragu cook slowly for 2 hours, or until the beef is tender enough to shred easily with forks. Check occasionally to maintain the gentle simmer.
  7. Shred the Beef: Remove the beef pieces from the pot and use two forks to shred the meat coarsely. Return the shredded beef to the sauce and simmer uncovered for another 30 minutes, allowing the sauce to thicken and the flavors to concentrate.
  8. Season and Rest: Taste the ragu and adjust seasoning with salt and pepper as needed. If the sauce tastes too acidic, add 1/2 teaspoon sugar to balance. Cover and set the ragu aside until ready to serve. It tastes even better the next day and freezes well.
  9. Cook the Pasta: Bring a very large pot of salted water (1 tablespoon salt) to a boil. Add the pappardelle and cook it for 1 minute less than the package instructions to keep it slightly firm.
  10. Heat the Ragu: While the pasta cooks, place about 5 cups of the ragu sauce into a large frying pan or Dutch oven over high heat to warm.
  11. Combine Pasta and Sauce: Drain the pasta with tongs directly from the pot into the warming ragu sauce. Add 3/4 cup of reserved pasta water into the pan.
  12. Toss to Finish: Gently toss the pasta and sauce together for 1 to 2 minutes with wooden spoons, allowing the pasta water to evaporate and the sauce to thicken, coating the pasta beautifully.
  13. Serve: Immediately plate the ragu pasta and serve with generous amounts of freshly grated parmesan or Parmigiano Reggiano and a sprinkle of fresh parsley if desired. Enjoy hot.

Notes

  • Note 1: Use a slow-cooking cut of beef such as chuck for tender shredding.
  • Note 2: Diced carrots and celery form a classic soffrito base for flavor depth.
  • Note 3: Bouillon cubes and water create beef stock base; red wine adds richness and acidity.
  • Note 4: Pappardelle is recommended, but other wide or ribbon pastas also work well.
  • Note 5: For slow cooker or pressure cooker versions, adjust cook times accordingly.
  • Note 6: Adding sugar helps balance acidity if crushed tomatoes are too sour.
  • Note 7: Maintain a very gentle simmer to avoid toughening the beef.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 35 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

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