Slow Cooked Shredded Beef Ragu Pasta
Ingredients
- 1.2kg / 2.5 lb chuck beef or other slow cooking beef cut
cut into equal 4 pieces, Note 1
- 1 tbsp salt
- Black pepper
- 3 tbsp olive oil
separated
- 3 cloves garlic
minced
- 1 onion
diced
- 1 cup carrots
diced, Note 2
- 1 cup celery
diced, Note 2
- 800g / 28oz crushed canned tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes
crumbled, Note 3
- 1 cup / 250ml red wine
full bodied, or sub with beef broth/stock, like merlot, cabernet sauvignon
- 1 1/2 cups / 375 ml water
Note 3
- 3/4 tsp dried thyme or 3 sprigs fresh thyme
- 3 dried bay leaves
- 1 lb /500g dried pappardelle
or other pasta of choice, Note 4
- Freshly grated parmesan cheese or parmigiano reggiano
- Fresh parsley
finely chopped, optional
Directions
- 1
- 2
Pat beef dry and sprinkle with salt and pepper
- 3
Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
- 4
Turn stove down to medium low and add remaining 2 tbsp of olive oil.
- 5
Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
- 6
Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)
- 7
Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).
- 8
Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
- 9
Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).
- 10
To Serve (Note 4):
- 11
Bring a very large pot of water with 1 tbsp of salt to the boil.
- 12
Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
- 13
Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
- 14
When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
- 15
Add 3/4 cup of pasta water into the fry pan.
- 16
Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
- 17
Yell for your family to sit down at the dinner table because you need to serve it immediately!
- 18
Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.
Slow Cooked Shredded Beef Ragu Pasta
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About this Recipe
Craving a deeply flavorful, comforting meal that tastes like it simmered all day? This Slow Cooked Shredded Beef Ragu Pasta delivers the authentic beauty of Italian cooking, transforming everyday ingredients into a truly luscious dish.
The magic of this ragu lies in its patient, slow cooking process. It gently breaks down the chuck beef until it's incredibly tender and easily shredded, infusing the entire sauce with rich, complex flavors from the aromatic vegetables, crushed tomatoes, and a robust red wine. This technique ensures every bite is deeply satisfying and feels like a labor of love.
Prepare for a truly comforting experience with this beef ragu. You'll find exceptionally tender, melt-in-your-mouth shredded beef enveloped in a thick, savory tomato-based sauce. The flavors are robust and hearty, beautifully balanced by the earthy notes of thyme and bay leaves. Served with wide pappardelle, each forkful is generously coated in the velvety sauce, offering a harmonious blend of textures and tastes. It's a dish designed for savoring, perfect for gathering friends and family around the table.
Customization & Variations
- Beef: While chuck beef is highly recommended for its ideal fat-to-meat ratio for slow cooking, other slow cooking beef cuts can be used successfully.
- Wine Alternative: If red wine isn't preferred or available, substitute with an equal amount of beef broth or stock for a similarly rich base.
- Pasta: Pappardelle is a classic choice for ragu, but feel free to use your other favorite pasta shape that can hold up to and absorb the hearty sauce.
This Slow Cooked Shredded Beef Ragu Pasta is ideal for a hearty family meal or an impressive dinner party, serving up to 8 guests. Garnish generously with freshly grated Parmesan cheese or Parmigiano Reggiano and a sprinkle of fresh parsley for an extra pop of color and freshness.