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beef ragu pasta

Slow Cooked Beef Ragu Pasta

This Slow Cooked Shredded Beef Ragu Pasta is the ultimate Italian comfort food! Tender beef simmered in a rich tomato and red wine sauce until it falls apart, then tossed with pappardelle pasta. Perfect for Sunday dinners, meal prep, or impressing guests with authentic Italian flavor.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.2 kg (2.5 lb) chuck beef, cut into 4 pieces
  • 1 tablespoon salt
  • Black pepper, to taste
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 800 g (28 oz) crushed canned tomatoes
  • 3 tablespoons tomato paste
  • 2 cubes beef bouillon, crumbled
  • 1 cup (250 ml) red wine (Merlot or Cabernet Sauvignon, or beef broth)
  • 1.5 cups (375 ml) water
  • 3/4 teaspoon dried thyme (or 3 sprigs fresh thyme)
  • 3 dried bay leaves
  • 500 g (1 lb) dried pappardelle pasta (or other pasta)
  • Freshly grated Parmesan cheese
  • Fresh parsley, chopped (optional)

Equipment

  • Large heavy-based pot or Dutch oven
  • Tongs
  • Wooden spoon
  • Large pasta pot
  • colander

Method
 

  1. Pat beef dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon olive oil in a heavy pot over high heat. Sear beef pieces on all sides until well browned (3–5 minutes). Remove and set aside.
  2. Reduce heat to medium-low. Add remaining olive oil, minced garlic, onion, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
  3. Add crushed tomatoes, tomato paste, bouillon cubes, red wine, water, thyme, and bay leaves. Stir, then return beef and juices to the pot.
  4. Bring to a simmer, then reduce to low. Cover and cook for 2 hours, or until beef is tender and shreds easily with a fork.
  5. Remove beef, shred with two forks, and return to the sauce. Simmer uncovered for 30 minutes until sauce thickens and reduces.
  6. Taste and season with salt and pepper. Add ½ teaspoon sugar if needed to balance acidity. Keep warm until ready to serve.
  7. Boil pappardelle in salted water 1 minute less than package instructions. Reserve ¾ cup pasta water.
  8. Heat 5 cups of ragu in a large pan. Transfer cooked pasta directly into the sauce. Add pasta water and toss 1–2 minutes until thick and glossy.
  9. Serve immediately with grated Parmesan and chopped parsley. Buon appetito!

Notes

Tips for Success:
• Sear beef aggressively for maximum flavor.
• Simmer low and slow for tender meat.
• Always toss pasta with sauce — don’t just spoon it on top.
• Add pasta water for the perfect restaurant-style coating.
Slow Cooker: Cook on LOW 6–8 hrs or HIGH 4–5 hrs after searing.
Instant Pot: Pressure cook 45–50 mins, natural release, then shred and simmer to thicken.
Storage: Store sauce 5 days in fridge or freeze up to 3 months. Flavor improves next day!

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