Slow Cooked Shredded Beef Ragu Pasta (Italian Comfort Food!)

This slow cooked shredded beef ragu is pure Italian comfort food! Tender beef slow-cooked in rich tomato sauce with red wine until it falls apart, then tossed with pappardelle pasta. Made with budget-friendly chuck beef and simple pantry ingredients, this restaurant-quality beef ragu pasta is perfect for Sunday dinners and special occasions. The best part? It tastes even better the next day!

this recipe

Why You’ll Love This Beef Ragu Pasta

Restaurant-Quality at Home – This rich, authentic Italian beef ragu rivals anything you’d get at a fine dining restaurant.

Budget-Friendly – Uses affordable chuck beef that becomes incredibly tender with slow cooking.

Make-Ahead Friendly – Tastes even better the next day! Perfect for meal prep and entertaining.

Freezer-Friendly – Freeze the sauce for months and have an impressive meal ready anytime.

Authentic Italian Recipe – True Italian cooking technique with slow-cooked meat that shreds beautifully.

Impressive Yet Simple – Looks and tastes fancy but uses simple pantry ingredients and basic cooking methods.

Ingredients for Beef Ragu Sauce

For the Ragu:

• 1.2kg (2.5 lb) chuck beef, cut into 4 equal pieces
• 1 tablespoon salt
• Black pepper to taste
• 3 tablespoons 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 tablespoons tomato paste
• 2 beef bouillon cubes, crumbled
• 1 cup (250ml) red wine (Merlot or Cabernet Sauvignon, or substitute beef broth)
• 1½ cups (375ml) water
• ¾ teaspoon dried thyme (or 3 sprigs fresh thyme)
• 3 dried bay leaves

To Serve:

• 500g (1 lb) dried pappardelle pasta (or other pasta)
• Freshly grated Parmesan cheese (or Parmigiano Reggiano)
• Fresh parsley, finely chopped (optional)

How to Make Slow Cooked Beef Ragu

Step 1: Prepare and Sear the Beef

Pat beef pieces dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon olive oil in a heavy-based pot over high heat. Sear beef pieces aggressively on all sides until deeply browned, about 3-5 minutes total. This creates incredible flavor! Remove to a plate.

Step 2: Create the Soffritto Base

Reduce heat to medium-low and add remaining 2 tablespoons olive oil. Add minced garlic and diced onion, sautéing for 2 minutes until fragrant. Add diced carrots and celery and sauté slowly for 5 minutes until softened. This aromatic base is the foundation of authentic Italian ragu!

Step 3: Build the Sauce

Add crushed tomatoes, tomato paste, crumbled beef bouillon cubes, red wine, water, thyme, and bay leaves to the pot. Return browned beef to the pot along with any accumulated juices. Stir well to combine.

Step 4: Slow Cook to Perfection

Bring the mixture to a simmer over high heat, then reduce to low so it’s barely bubbling gently. Cover the pot and let cook for 2 hours, or until beef is tender enough to shred easily with a fork.

Step 5: Shred the Beef

Remove beef pieces from the pot and shred coarsely using two forks. Return shredded beef to the sauce and simmer uncovered for 30 minutes until sauce is reduced and thickened. The beef will soften even more during this step and soak up all that delicious sauce!

Step 6: Final Seasoning

Taste the ragu and adjust seasoning with salt and pepper. If the sauce tastes slightly sour, add ½ teaspoon sugar to balance the acidity. Set aside with lid on until ready to serve (or refrigerate for next day—it gets even better!).

Step 7: Cook the Pasta

Bring a very large pot of water with 1 tablespoon salt to a rolling boil. Add pappardelle and cook for 1 minute LESS than the package instructions indicate. You want it slightly underdone because it will finish cooking in the sauce.

Step 8: Toss Pasta with Ragu (This Step Is Crucial!)

While pasta cooks, heat 5 cups of ragu in a very large frying pan or Dutch oven over high heat. Using tongs, transfer cooked pasta directly from the pot into the pan with the sauce. Add ¾ cup of pasta cooking water. Gently toss for 1-2 minutes until the sauce water evaporates and creates a thick ragu that beautifully coats every strand of pasta.

Step 9: Serve Immediately

Serve immediately with plenty of freshly grated Parmesan cheese and chopped parsley if desired. Buon appetito!

Pro Tips for Perfect Beef Ragu

Sear Aggressively – Deep browning creates incredible flavor. Don’t move the beef around too much; let it develop a dark crust.

Patience Is Key – Low and slow is the secret. The beef needs time to become fall-apart tender.

Choose the Right Cut – Chuck beef (also called chuck roast or braising steak) is perfect because it has enough fat to stay moist during long cooking.

Don’t Skip Tossing – Never just dump sauce on top of pasta! Tossing the pasta with the sauce in the pan allows it to absorb flavors and creates that restaurant-quality coating.

Use Pasta Water – The starchy pasta water helps the sauce cling to the pasta perfectly.

Cook Pasta Al Dente – Slightly undercook the pasta since it finishes cooking in the sauce.

Make It Ahead – This ragu truly tastes better the next day as flavors meld together.

Sugar Trick – If your sauce tastes too acidic, add ½ teaspoon sugar to balance the tomatoes.

Best Pasta for Beef Ragu

Pappardelle is the traditional and best choice! These wide, flat ribbons are perfect because:

• The shredded beef clings beautifully to the wide strands
• Egg pasta is stronger and won’t break when tossed in thick sauce
• The texture perfectly complements the rich, hearty ragu

Other Good Options: Tagliatelle, fettuccine, rigatoni, or penne also work well with this rich sauce.

Storage and Reheating

Refrigerator: Store ragu sauce (without pasta) in an airtight container for up to 5 days. The flavor improves with time!

Freezer: Freeze ragu in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water or beef broth if needed to loosen the sauce.

Pasta Storage: If you have leftover pasta already tossed with sauce, store in the fridge for 3-4 days. Reheat gently with a splash of water to revive the sauce.

Slow Cooker and Pressure Cooker Options

Slow Cooker: After searing beef and sautéing vegetables, transfer everything to a slow cooker. Cook on LOW for 6-8 hours or HIGH for 4-5 hours until beef is tender. Shred and simmer as directed.

Pressure Cooker/Instant Pot: After searing and sautéing, pressure cook on HIGH for 45-50 minutes with natural release. Shred beef and simmer to reduce sauce as directed.

Recipe Variations and Substitutions

Wine-Free Version – Substitute red wine with additional beef broth for equally delicious results

Different Meats – Try beef short ribs, brisket, or even pork shoulder for variation

Add Vegetables – Include mushrooms, bell peppers, or zucchini for extra nutrition

Spicy Ragu – Add red pepper flakes or a fresh chili pepper while cooking

Herb Variations – Fresh rosemary or oregano can replace or complement the thyme

No Bouillon Cubes – Use beef stock/broth instead of water and bouillon cubes

Dairy-Free – Skip the Parmesan for serving, or use nutritional yeast

Serving Suggestions

Classic Italian Style: Serve with crusty Italian bread, a simple arugula salad with lemon vinaigrette, and a glass of the same red wine used in the sauce.

Family Dinner: Pair with garlic bread, Caesar salad, and finish with tiramisu for a complete Italian feast.

Meal Prep: Make a big batch of ragu and freeze in portions. Cook fresh pasta when ready to serve for quick, impressive dinners.

Entertaining: This is perfect for dinner parties since the ragu can be made ahead. Just cook pasta and toss before serving!

Frequently Asked Questions

Can I use a different cut of beef? Chuck beef is ideal, but you can use beef brisket, short ribs, or any tough, inexpensive cut meant for braising. Avoid lean cuts as they’ll become dry.

Do I have to use red wine? No! You can substitute with beef broth. The wine adds depth, but the ragu is still delicious without it.

Why does my sauce seem watery? Make sure to simmer uncovered for the final 30 minutes after shredding the beef. This reduces and thickens the sauce properly.

Can I use fresh pasta instead of dried? Fresh pasta cooks much faster (2-3 minutes). Adjust cooking time accordingly and still undercook slightly before tossing with sauce.

How much ragu does this recipe make? This makes approximately 8-10 cups of ragu—enough for 2 pounds of pasta total. The recipe serves the sauce with 1 pound, leaving plenty for another meal or freezing.

What if my ragu tastes sour? Tomatoes can be acidic. Add ½ teaspoon of sugar to balance the acidity and round out the flavors.

Can I make this in advance? Absolutely! In fact, it tastes even better the next day after the flavors have melded. Make 1-2 days ahead and reheat gently.