The Slow Cooked Shredded Beef Ragu Pasta Recipe is a soul-warming dish that’s perfect for those cozy nights when you want something rich, tender, and bursting with flavor. Imagine fork-tender beef cooked low and slow in a savory tomato sauce with a melody of aromatic vegetables and fragrant herbs, all tossed with silky pappardelle pasta. This recipe is a celebration of patience and quality ingredients coming together to create a comforting Italian classic that tastes like it came from Nonna’s kitchen.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this Slow Cooked Shredded Beef Ragu Pasta Recipe shine. Each element plays a vital role—whether it’s the beef for richness, the soffrito for aromatic depth, or the herbs that add complexity to the sauce’s flavor.
- 1.2kg / 2.5 lb chuck beef: A perfect cut for slow cooking that becomes melt-in-your-mouth tender.
- 1 tbsp salt: Essential for drawing out the beef’s natural flavor and seasoning throughout.
- Black pepper: Adds a subtle heat and balances the richness of the meat.
- 3 tbsp olive oil (separated): Used for searing and sautéing, it infuses the dish with its fruity aroma.
- 3 cloves garlic (minced): Brings a punch of savory depth in the base of the sauce.
- 1 onion (diced): Offers sweetness and body when softened gently.
- 1 cup carrots (diced): Adds natural sweetness and texture to the ragu.
- 1 cup celery (diced): Complements the carrots with a subtle earthiness and crunch.
- 800g / 28oz crushed canned tomatoes: Forms the luscious, tangy heart of the sauce.
- 3 tbsp tomato paste: Concentrates the tomato flavor and deepens the color.
- 2 beef bouillon cubes (crumbled): Intensifies the beefy flavor for a robust sauce.
- 1 cup / 250ml red wine: A full-bodied merlot or cabernet sauvignon adds complexity—or substitute with beef broth if preferred.
- 1 1/2 cups / 375 ml water: Balances the liquids to achieve the perfect sauce consistency.
- 3/4 tsp dried thyme (or 3 sprigs fresh thyme): Provides a subtle herbal note that brightens the ragu.
- 3 dried bay leaves: Infuses a warm, slightly floral depth during slow cooking.
- 1 lb / 500g dried pappardelle: Wide ribbons of pasta that hold onto the sauce beautifully; feel free to use your favorite pasta.
- Freshly grated parmesan cheese or parmigiano reggiano: The perfect finishing touch for a salty, nutty kick.
- Fresh parsley (finely chopped, optional): Adds a fresh, green brightness when sprinkled on top.
How to Make Slow Cooked Shredded Beef Ragu Pasta Recipe
Step 1: Pat and Season the Beef
Begin by patting your chuck beef dry with paper towels. This step is crucial because it helps you get that beautiful brown crust later. Sprinkle the beef generously with salt and black pepper on all sides—this seasoning will penetrate during cooking, enhancing every bite.
Step 2: Sear the Beef
Heat 1 tablespoon of olive oil in a heavy-based pot over high heat. The oil should shimmer but not smoke. Add the beef pieces and sear them aggressively on all sides until they develop a deep golden-brown crust, about 3 to 5 minutes total. This sizzling step locks in the juices and adds incredible flavor to your ragu. Once seared, set the beef aside on a plate.
Step 3: Prepare the Soffrito
Turn your stovetop to medium-low heat, and add the remaining 2 tablespoons of olive oil to the pot. Toss in the minced garlic and diced onion, sautéing just until fragrant—around 2 minutes. Then add the diced carrots and celery, gently cooking them for 5 minutes so their sweetness shines through without losing any crunch. This soffrito forms the aromatic base your ragu needs.
Step 4: Combine the Ingredients and Simmer
Now, pour in the crushed tomatoes, tomato paste, crumbled beef bouillon cubes, red wine, and water. Add thyme and bay leaves before returning the seared beef to the pot, along with all the delicious juices that have collected on the plate. Bring everything up to a simmer over medium-high heat, then reduce the heat to low, allowing the sauce to bubble gently without boiling fiercely. Low and slow is the secret here!
Step 5: Let the Beef Slow Cook
Cover the pot with a lid and let it cook on the lowest heat setting for about 2 hours, or until the beef is wonderfully tender and easy to shred. The slow cooking allows the flavors to meld beautifully and tenderizes the beef until it melts in your mouth. For slow cooker or pressure cooker adaptations, refer to your device’s instructions for a similar tenderness.
Step 6: Shred and Reduce the Sauce
Once the beef is fork-tender, carefully remove it from the pot. Using two forks, shred the meat into chunky strands. Return the shredded beef to the pot and simmer the ragu uncovered for 30 minutes more. This reduction step thickens the sauce and tenderizes the beef further, concentrating all those rich flavors into every bite.
Step 7: Final Seasoning Touches
Give your ragu a careful taste test and adjust seasonings with additional salt and black pepper as needed. If the sauce tastes a bit too acidic or tangy, stir in half a teaspoon of sugar to balance it out naturally. Pop the lid back on and let the ragu rest until you’re ready to serve. It actually tastes even better the next day and freezes beautifully—so consider making a double batch!
How to Serve Slow Cooked Shredded Beef Ragu Pasta Recipe
Garnishes
Sprinkle freshly grated parmesan or parmigiano reggiano over your serving for an irresistible salty layer of richness. If you want a pop of color and freshness, finely chopped parsley scattered on top adds a lovely herbal brightness that cuts through the richness.
Side Dishes
This hearty pasta pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil. Crusty garlic bread is also a natural companion, perfect for mopping up that luscious ragu sauce and making sure no morsel goes to waste.
Creative Ways to Present
For a rustic yet elegant presentation, serve your pasta in wide shallow bowls, letting the strands of pappardelle twirl naturally with generous spoonfuls of shredded beef ragu on top. For a festive touch, add a drizzle of extra virgin olive oil and a few whole basil leaves for a gourmet flair that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any remaining Slow Cooked Shredded Beef Ragu Pasta in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully, making it perfect for a quick, delicious meal later on.
Freezing
This ragu freezes exceptionally well. Cool it completely before transferring into freezer-safe containers or heavy-duty zip-top bags. It can be frozen for up to 3 months without losing flavor or texture, making it a great make-ahead meal.
Reheating
To reheat, thaw overnight in the fridge or gently warm the frozen ragu in a saucepan over low heat, stirring occasionally. Add a splash of water or broth if the sauce looks too thick. For pasta, it’s best to cook fresh to retain the perfect texture and then toss it with the reheated ragu.
FAQs
Can I use a slow cooker for this recipe?
Absolutely! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the beef is tender enough to shred. This method is super convenient and brings out deep flavors.
What pasta works best with the beef ragu?
Pappardelle is a classic choice because its wide ribbons catch the sauce beautifully. However, you can use tagliatelle, fettuccine, or even rigatoni—whatever pasta shape you love will do just fine.
Is it okay to substitute the red wine?
Yes, if you prefer not to use wine, substitute it with an equal amount of beef broth or stock. This keeps the richness intact without the alcohol, although the wine does add a nice layer of complexity.
How can I make this dish quicker?
If you’re short on time, you could use a pressure cooker to cut down the cooking time significantly—beef can be done in under an hour that way. Just make sure to sear and build the sauce as usual for maximum flavor.
Can I prepare this recipe in advance?
Definitely! This Slow Cooked Shredded Beef Ragu Pasta Recipe actually tastes even better the next day as the flavors meld beautifully. It’s perfect for meal prep or entertaining with minimal last-minute effort.
Final Thoughts
This Slow Cooked Shredded Beef Ragu Pasta Recipe is one of those dishes that warms your heart and fills your home with irresistible aromas. Taking the time to slowly cook the beef until it’s tender beyond words rewards you with a sauce that’s rich, comforting, and deeply satisfying. I can’t wait for you to try it and discover why it’s a true favorite that keeps people coming back for seconds!
Print
Slow Cooked Shredded Beef Ragu Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
This Slow Cooked Shredded Beef Ragu Pasta is a hearty and comforting Italian-inspired dish featuring tender, slow-cooked chuck beef simmered in a rich tomato and red wine sauce. The beef is seared to develop deep flavors, then slow-cooked with aromatic vegetables and herbs until it easily shreds. Served over pappardelle pasta and finished with freshly grated Parmesan and parsley, this recipe makes for a perfect family meal that’s even better the next day.
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
- 3 tbsp olive oil, separated
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
Sauce Ingredients
- 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
- Fresh parsley, finely chopped (optional)
Instructions
- Pat and Season Beef: Pat the beef pieces dry with paper towels and evenly sprinkle them with salt and black pepper for balanced seasoning.
- Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy-based pot. Add the beef pieces and sear them aggressively on all sides until very well browned, about 3 to 5 minutes total. This step locks in flavor. Remove the beef and set aside on a plate.
- Sauté Vegetables: Reduce heat to medium-low and add the remaining 2 tbsp olive oil to the pot. Add minced garlic and diced onion; sauté for 2 minutes until fragrant. Then add diced carrots and celery and continue to sauté slowly for 5 minutes, allowing the vegetables to soften and develop sweetness.
- Add Sauce Ingredients: Add crushed tomatoes, tomato paste, crumbled beef bouillon cubes, red wine (or substitute), water, dried thyme, and bay leaves to the pot. Stir well to combine all the ingredients thoroughly.
- Simmer Beef: Return the seared beef pieces and any accumulated juices to the pot. Bring the mixture to a simmer over medium-high heat, then reduce heat to low so the sauce bubbles very gently.
- Slow Cook: Cover the pot with a lid and let it cook slowly for 2 hours or until the beef is tender enough to shred easily with forks. The low and slow cooking maximizes tenderness and flavor development.
- Shred Beef: Remove the beef pieces from the pot carefully. Using two forks, coarsely shred the meat. Return the shredded beef back into the sauce.
- Reduce Sauce: Simmer the shredded beef in the sauce uncovered for another 30 minutes, stirring occasionally, until the sauce thickens and reduces slightly, infusing the beef with concentrated flavors.
- Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper as needed. If the sauce tastes a bit sour, stir in 1/2 tsp sugar to balance the acidity. Cover and set aside until ready to serve. The dish improves in flavor the next day and freezes well.
- Cook Pasta and Serve: Cook pappardelle pasta according to package instructions until al dente. Drain and toss with the beef ragu. Serve hot, garnished with freshly grated Parmesan cheese and finely chopped fresh parsley if desired.
Notes
- Note 1: Using chuck beef or any slow-cooking cut ensures tender shredding texture after long cooking.
- Note 2: Carrots and celery are traditional soffrito base vegetables that add depth and sweetness.
- Note 3: Bouillon cubes and water add richness and enhance the beef flavor; red wine adds complexity but can be substituted if preferred.
- Note 4: Pappardelle is traditional, but other wide ribbon pasta or tagliatelle work well with this sauce.
- Note 5: For slow cooker method, sear beef, then transfer all ingredients to slow cooker and cook on low for 6-8 hours until tender. For pressure cooker, cook under high pressure for about 60 minutes.
- Note 6: Sugar balances acidity from tomatoes and wine in the sauce; adjust based on your taste preference.
- Note 7: Gentle simmer prevents toughening the beef and allows flavors to meld slowly.
