Hearty Slow-Cooked Beef Ragu Pasta Recipe

If you’re craving a seriously cozy dinner that feels like a big, warm hug in a bowl, let me introduce you to my all-time favorite: Hearty Slow-Cooked Beef Ragu Pasta. This classic Italian-inspired dish brings together meltingly tender beef, a luscious tomato-rich sauce, and hearty ribbons of pasta, simmered low and slow until every bite is absolute comfort food perfection.

Ingredients You’ll Need

This Hearty Slow-Cooked Beef Ragu Pasta keeps things wonderfully traditional—no mystery ingredients or shortcuts, just honest favorites that each play a starring role. Every element adds its own note of savoriness, texture, or fragrance for a sauce you’ll want to mop up every drop of.

• Beef chuck steak (800g/28oz): This cut turns meltingly tender after a slow braise and infuses the sauce with satisfying richness.
• Liguori Fettucce Pasta (250g/8.8oz): Wide, hearty ribbons are perfect for carrying all that luscious ragu—it really clings to each strand!
• Carrot (1, diced): Brings natural sweetness and body to the sauce.
• Onion (½, diced): The aromatic foundation—its flavor mellows beautifully during the long simmer.
• Celery stalk with leaves (1, diced): Adds subtle earthiness, and those celery leaves bring a welcome freshness at the end.
• Rosemary stalk (1): Lends a woodsy, pine-like depth that mingles with the tomato base.
• Bay leaves (a handful): Essential for adding sweet and savory undertones while the sauce simmers away.
• Fresh basil (a handful): Stirs in brightness at the end and makes everything taste “Italian.”
• Tomato passata (1 bottle): This pureed tomato gives the sauce its silky texture and gorgeous red color.
• Vegetable stock (1L/4.2 cups): Keeps things juicy and lets all those flavors marry during the slow cook.
• Red wine (1 small glass): Adds depth and complexity—don’t skip it!
• Plain flour (3 Tbsp): Helps create that creamy base as you brown the beef.
• Extra virgin olive oil (EVOO): For sautéing and finishing—use your best for this step!
• Salt & pepper: Always to taste, to round everything out.

Variations

Your kitchen, your rules! Hearty Slow-Cooked Beef Ragu Pasta is marvelous for riffing, whether you’re using up ingredients you have on hand, cooking for dietary needs, or just feeling creative. Don’t be afraid to make it your own—deliciousness awaits either way.

• Switch up the meat: Try boneless short ribs or even a blend of beef and pork for extra succulence.
• No wine, no problem: Substitute with a splash of beef or mushroom stock and a teaspoon of balsamic vinegar.
• Go gluten-free: Serve with your favorite gluten-free pasta or even creamy polenta for an easy swap.
• Make it veggie-rich: Add diced mushrooms, zucchini, or even a handful of spinach for a boost of veggies in the sauce.

How to Make Hearty Slow-Cooked Beef Ragu Pasta

Step 1: Prep and Sauté the Veggies

Dice your carrot, celery (with those lovely leaves!), and onion. Gently heat a generous splash of olive oil in a Dutch oven or heavy casserole, then toss in the veggies with a quick splash of water. Cover and let them sweat for about 10 minutes, stirring occasionally, until soft and almost mushy—this is your true flavor foundation.

Step 2: Brown the Beef and Build the Base

While the veggies soften, cut your beef chuck into hearty cubes. Stir some rosemary leaves into the veg, then add the beef pieces. Allow each side to brown nicely before sprinkling the flour over everything. Stir well—the flour mixes with the juices to make a beautifully creamy base for your ragu sauce.

Step 3: Deglaze and Start the Slow Simmer

Once the beef is softening, pour in the red wine and stir, scraping up those delicious browned bits from the pan (don’t miss any!). When the wine has mostly evaporated, add a little stock to keep things moist, then stir in the tomato passata. Cook for another couple of minutes while stirring so everything starts melding together.

Step 4: Add Flavor and Let It Simmer Low and Slow

Add half a liter of stock, bay leaves, extra celery leaves, and the rest of the rosemary. Season with salt and pepper, give it a good stir, then cover and simmer gently for 4 hours, stirring every half hour and adding more stock if the sauce looks dry. In the last 30 minutes, remove the bay leaves, celery leaves, and rosemary branch, then let the sauce bubble away uncovered to thicken and concentrate those glorious flavors.

Step 5: Finish the Sauce and Cook the Pasta

Once the ragu is luxuriously rich, turn off the heat and stir in fresh basil for a pop of herbal brightness. Cover and keep warm while you cook your Fettucce pasta in well-salted, boiling water until perfectly al dente (don’t forget to scoop out some pasta water before draining—it’s magic for your sauce!).

Step 6: Marry the Pasta and Sauce

Heat a little more olive oil in a large pan, add a few ladles of your ragu, and gently rewarm. Toss in the drained pasta and mix thoroughly so every ribbon is coated. If things seem dry, drizzle in more ragu and a splash of reserved pasta water—this makes the sauce beautifully silky and helps it cling right to the noodles. Plate generously and don’t forget one last ladle of ragu on top for the dreamiest finish.

How to Serve Hearty Slow-Cooked Beef Ragu Pasta

Garnishes

Shower your Hearty Slow-Cooked Beef Ragu Pasta with a fluffy cloud of freshly grated Parmigiano-Reggiano or Pecorino Romano, a sprinkle of chopped basil, and a drizzle of the best extra virgin olive oil you have. A little black pepper cracks over top add the perfect finishing touch.

Side Dishes

This dish shines as the star, but it loves company! Serve with a tangle of garlicky sautéed greens, a bright salad with a sharp vinaigrette, or simply some warm, crusty bread—because nobody ever regretted an excuse to mop up every saucy bit.

Creative Ways to Present

For a showstopping meal, try swirling individual pasta nests and placing a rich spoonful of beef ragu right in the center. Or, serve in a rustic cast iron skillet straight to the table—family-style, just like in Italy. For a modern touch, top each bowl with a fried rosemary sprig or scatter over toasted pine nuts for extra crunch.

Make Ahead and Storage

Storing Leftovers

Let your beef ragu cool completely, then store it in an airtight container in the fridge for up to 4 days. Trust me—somehow, the flavors deepen and get even better overnight, making next-day lunches an absolute treat!

Freezing

Beef ragu freezes beautifully! Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and gently reheat for an instant, cozy dinner on demand.

Reheating

For best results, reheat the ragu sauce gently in a saucepan over low heat, adding a splash of water or stock to loosen if needed. If you’ve already combined sauce and pasta, warm together in a skillet, topping off with extra ragu or reserved pasta water for creaminess.

FAQs

Final Thoughts

I can’t wait for you to bring Hearty Slow-Cooked Beef Ragu Pasta to your own table! There’s something incredibly satisfying about simmering, sharing, and savoring a dish like this—each forkful is pure joy. Give it a try, and let your kitchen fill up with irresistible, Italian-inspired comfort.

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