Slow Cooked Shredded Beef Ragu Pasta

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The heart of this dish lies in its slow-cooked magic — tender chunks of beef, simmered gently for hours in a fragrant tomato and red wine sauce. Paired with wide pappardelle, each ribbon cradles the rich, savory strands of shredded beef for a comforting experience in every bite.

This beef ragu is the essence of Italian home cooking. Minimal prep, simple ingredients, and deep, layered flavors that build over time — it’s the kind of dish that invites family to linger around the table and savor every forkful. Whether for a cozy Sunday or a special dinner, this one is a keeper.

Full Recipe:

1.2kg / 2.5 lb chuck beef, cut into 4 large chunks
1 tbsp salt
Black pepper, to taste
3 tbsp olive oil, divided
3 garlic cloves, minced
1 onion, diced
1 cup carrots, diced
1 cup celery, diced
800g / 28 oz crushed canned tomatoes
3 tbsp tomato paste
2 beef bouillon cubes, crumbled
1 cup / 250ml full-bodied red wine (e.g., Merlot) or beef broth
1 1/2 cups / 375ml water
3/4 tsp dried thyme or 3 sprigs fresh thyme
3 dried bay leaves

To Serve:

500g / 1 lb dried pappardelle pasta (or substitute with wide pasta)
Freshly grated parmesan or parmigiano reggiano
Finely chopped fresh parsley (optional)

Directions:

Pat beef dry and season with salt and pepper.
In a heavy-based pot, heat 1 tbsp olive oil over high heat. Sear beef chunks on all sides until deeply browned. Remove and set aside.
Reduce heat to medium-low, add remaining olive oil, garlic, and onion. Sauté for 2 minutes.
Add diced carrots and celery. Cook for 5 more minutes until softened.
Stir in crushed tomatoes, tomato paste, bouillon cubes, red wine, water, thyme, and bay leaves.
Return beef (with juices) to the pot. Bring to a simmer, then reduce heat to low and cover. Cook gently for 2 hours or until beef is fork-tender.
Remove beef, shred with forks, and return to pot. Simmer uncovered for 30 minutes until thickened.
Taste and adjust seasoning. Add 1/2 tsp sugar if too acidic.
Cook pasta in salted boiling water until just underdone.
In a large pan, heat 5 cups of ragu. Transfer cooked pasta directly into ragu, add 3/4 cup pasta water, and toss for 1–2 minutes until sauce coats the pasta.
Serve hot, topped with parmesan and parsley.

Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 678 kcal | Servings: 6 servings

Slow Cooked Shredded Beef Ragu Pasta: A Comforting Classic

When it comes to hearty, satisfying meals that bring people together, few dishes can rival the rich, melt-in-your-mouth appeal of slow-cooked beef ragu pasta. This dish, made with tender chunks of beef slow-cooked in a luscious tomato-based sauce, offers a perfect balance of savory flavors, ideal for a cozy dinner or a special family gathering. Paired with the perfect pasta, such as wide, flat pappardelle, this meal becomes a culinary masterpiece that is both comforting and sophisticated. But what makes Slow Cooked Shredded Beef Ragu Pasta so special, and how can you perfect this dish at home?

The Origins of Shredded Beef Ragu

Ragu is a term used to describe a hearty Italian meat sauce that typically involves slow-cooked meats, vegetables, and tomatoes. The origins of this dish can be traced to Italian cuisine, where slow cooking was a common method to tenderize tough cuts of meat. While traditional ragu dishes like Ragu alla Bolognese are well-known worldwide, the shredded beef ragu offers a variation that uses beef instead of pork or veal. This technique results in an even richer, heartier sauce that’s perfect for pairing with wide pasta like pappardelle, which can hold up to the thick sauce.

The beauty of ragu lies in its simplicity. Despite the long cooking process, the ingredients are often basic pantry staples: tomatoes, wine, onions, garlic, carrots, and celery, all slowly simmered together to create a deeply flavorful sauce. The slow cooking process allows the beef to break down into tender, shred-able pieces that absorb the flavors of the sauce, giving you a dish that’s both hearty and savory.

Why Slow Cooking Is Key to Great Beef Ragu

The magic of slow-cooked dishes like this shredded beef ragu is that time and patience are your secret ingredients. Slow cooking allows the beef to become tender as it simmers in the sauce, absorbing the flavors and creating a rich, deep flavor profile. The long cooking time breaks down the connective tissues in the beef, turning what might be a tough cut of meat into a melt-in-your-mouth delight.

Moreover, the slow simmering process enhances the flavors of the sauce, allowing the tomatoes, wine, and aromatics to blend together into a perfectly balanced ragu. This technique not only makes the beef tender but also ensures the sauce is infused with the beef’s savory richness. The result is a sauce that clings beautifully to the pasta, coating each bite with a luscious, flavorful mix of beef, tomatoes, and spices.

The Perfect Pasta to Pair with Ragu

The choice of pasta is critical when making beef ragu. While many types of pasta can be paired with various sauces, pappardelle is arguably the best option for a rich and hearty ragu. Pappardelle is a wide, flat pasta that offers enough surface area for the sauce to cling to, ensuring that every bite is packed with flavor. Its texture holds up well under the weight of the thick, meaty sauce, making it an ideal match for a dish as bold and flavorful as shredded beef ragu.

That said, if you can’t find pappardelle, you can substitute it with other wide pasta options like fettuccine or tagliatelle. The key is choosing a pasta that can carry the weight of the sauce and allow the tender beef shreds to shine.

Serving Suggestions for Shredded Beef Ragu Pasta

Once you’ve made your shredded beef ragu, the next step is serving it up. The simplest way to enjoy this dish is by tossing the cooked pappardelle with the ragu sauce and serving it with a generous sprinkle of freshly grated parmesan cheese. A few sprigs of fresh parsley can add a pop of color and freshness, balancing the richness of the beef.

You can also serve the dish with a side of crusty bread to soak up the leftover sauce or a crisp green salad to cut through the richness of the meal. Pairing it with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot, will complement the depth of the ragu and elevate the entire dining experience.

Tips for Perfecting Your Shredded Beef Ragu

To ensure that your shredded beef ragu is a success, consider the following tips:

Choose the right cut of beef: The best cuts for slow cooking include chuck roast or brisket. These tougher cuts break down beautifully with long cooking, resulting in tender, juicy meat.
Don’t rush the slow cooking process: Slow and steady wins the race. Allow the beef to simmer gently, ensuring it becomes tender and flavorful.
Emulsify the pasta and sauce: Once the pasta is cooked, don’t simply spoon the sauce over it. Instead, toss the pasta in the ragu, adding some pasta water to help the sauce cling to the noodles. This technique, known as emulsifying, is key to getting that perfect, glossy finish.
Taste and adjust seasoning: As with any dish, seasoning is crucial. Taste the ragu as it simmers and adjust the salt, pepper, or sugar as needed to achieve the right balance of flavors.

Variations of Beef Ragu Pasta

While the classic version of this dish is a favorite, there are several ways to customize it to suit your taste. For instance, you can experiment with different herbs and spices like rosemary, oregano, or even a touch of red pepper flakes for heat. Adding mushrooms or pancetta can provide an extra layer of depth to the sauce, while using a mix of red wine and beef broth instead of just one or the other can alter the flavor profile.

For those who prefer a slightly lighter version, you could also try substituting the beef with pork shoulder or even turkey for a leaner alternative. Additionally, if you’re looking to make the dish gluten-free, simply substitute regular pasta with a gluten-free variety or spiralized vegetables like zucchini for a lighter, low-carb option.

The Best Occasions to Serve Slow Cooked Shredded Beef Ragu Pasta

Slow-cooked shredded beef ragu pasta is a versatile dish that works well for many occasions. It’s perfect for a Sunday family dinner when you have a little extra time to let the beef cook slowly to perfection. It’s also a great choice for dinner parties or gatherings, where it can easily be made in advance and served to a crowd.

This dish is equally ideal for special occasions like holidays or a cozy night in. Its rich flavors and comforting nature make it a crowd-pleaser, and the ability to prepare it ahead of time means you can spend less time in the kitchen and more time with your guests.

Conclusion

Slow Cooked Shredded Beef Ragu Pasta is a classic Italian dish that offers the ultimate in comfort and flavor. With its tender, slow-cooked beef, rich tomato sauce, and perfect pasta pairing, it’s a meal that’s sure to impress. The slow cooking process is not only a method for making tough cuts of meat tender, but it’s also a way to create a deeply flavorful sauce that can be enjoyed for hours. Whether you’re cooking for family, hosting a dinner party, or simply craving a delicious, hearty meal, this dish is an excellent choice. Give it a try, and savor the joy of a truly comforting meal that will have everyone at the table asking for seconds!