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
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
- 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.
