Description
This Slow Cooked Shredded Beef Ragu Pasta is a rich and hearty Italian classic that features tender, slow-cooked chuck beef in a deeply flavorful tomato-based sauce. The beef is seared to lock in flavor, then simmered with aromatic vegetables, herbs, and red wine until melt-in-your-mouth tender. Served over pappardelle pasta and finished with fresh parmesan and parsley, this comforting dish is perfect for family dinners and also freezes beautifully for meal prep.
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
- 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 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
- Prepare the Beef: Pat the chuck beef pieces dry with paper towels. Sprinkle all sides generously with salt and black pepper to season the meat evenly.
- Sear the Beef: Heat 1 tablespoon of olive oil in a heavy-based pot over high heat. Add the beef pieces and sear each side aggressively until deeply browned, about 3 to 5 minutes total. This seals in flavor. Remove the beef and set aside on a plate.
- Sauté Vegetables: Reduce heat to medium-low and add the remaining 2 tablespoons of olive oil to the pot. Add minced garlic and diced onion, sautéing for 2 minutes until softened. Then add diced carrots and celery, cooking slowly for another 5 minutes to build the flavor base.
- Add Sauce Ingredients: Pour in the crushed tomatoes, tomato paste, crumbled beef bouillon cubes, red wine (or beef broth substitute), water, dried thyme, and bay leaves. Stir well to combine. Return the seared beef along with any juices back into the pot.
- Simmer: Increase the heat to bring the mixture to a gentle simmer, then reduce to low heat so it bubbles very gently. Cover the pot with a lid.
- Slow Cook: Let the beef cook slowly for about 2 hours or until it is tender enough to shred easily with forks. The low and slow cooking will result in deeply flavored, tender meat.
- 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 pot.
- Reduce the Sauce: Simmer the sauce with the shredded beef uncovered for an additional 30 minutes until it thickens and reduces slightly. The beef will soften further during this step.
- Adjust Seasoning: Taste the sauce and season with additional salt and pepper as needed. If the sauce tastes a bit sour, stir in 1/2 teaspoon of sugar to balance the flavors. Replace the lid and set the pot aside until ready to serve. The ragu tastes even better the next day and freezes well for months.
- Cook Pasta and Serve: Cook the pappardelle pasta according to package instructions until al dente. Drain and toss with the ragu sauce. Serve topped with freshly grated parmesan and optional chopped parsley for garnish.
Notes
- This recipe showcases the beauty of Italian cooking with simple ingredients and slow cooking to achieve rich flavor.
- The ragu makes enough sauce to serve about 8 portions and freezes well for future meals.
- Red wine adds depth; substitute with beef broth if preferred or if avoiding alcohol.
- Use pappardelle pasta for a traditional pairing, but any wide pasta can be substituted.
- For slow cooker or pressure cooker adaptations, refer to specific notes for timing, generally 8 hours on low in slow cooker or about 60 minutes in pressure cooker.
- Adding sugar balances acidity if the sauce seems too sour.
- Letting the ragu sit or be refrigerated overnight enhances the flavors for a richer taste.
Nutrition
- Serving Size: 1 serving
- Calories: 678 kcal
- Sugar: 8 g
- Sodium: 1451 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 170 mg
