Description
This Slow Cooked Shredded Beef Ragu Pasta is a hearty and flavorful Italian dish featuring tender chuck beef slow-cooked in a rich tomato and red wine sauce, served over pappardelle pasta and topped with freshly grated parmesan and parsley. The long, slow simmering process creates a luscious, melt-in-your-mouth texture and deep, comforting flavors perfect for family meals or special occasions.
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 and Aromatics
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
Sauce Ingredients
- 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 with 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 Garnishes
- 1 lb / 500g dried pappardelle (or other pasta of choice)
- Freshly grated parmesan cheese or parmigiano reggiano
- Fresh parsley, finely chopped (optional)
Instructions
- Prepare Beef: Pat the beef dry and season generously with salt and black pepper.
- Sear Beef: Heat 1 tablespoon of olive oil over high heat in a heavy-based pot. Add the beef pieces and sear them vigorously on all sides until deeply browned, about 3 to 5 minutes. Remove the beef onto a plate and set aside.
- Sauté Aromatics: Reduce the stove heat to medium-low and add the remaining 2 tablespoons of olive oil to the pot. Add minced garlic and diced onion, sauté for 2 minutes until fragrant. Then add diced carrots and celery and cook slowly for another 5 minutes to soften and develop flavor.
- Add Sauce and Simmer: Add the crushed tomatoes, tomato paste, crumbled beef bouillon cubes, red wine, water, thyme, and bay leaves to the pot. Return the seared beef along with any juices collected on the plate. Increase the heat to bring the mixture to a simmer, then reduce to the lowest heat setting so the sauce bubbles very gently.
- Slow Cook: Cover the pot with a lid and cook on low heat for approximately 2 hours, or until the beef is tender enough to shred easily with a fork.
- Shred Beef: Remove the beef from the pot and use two forks to coarsely shred it. Return the shredded beef to the pot.
- Thicken Sauce: Simmer the ragu for another 30 minutes uncovered, allowing the sauce to reduce and thicken while the beef softens further.
- Season Final: Taste the ragu and adjust seasoning with salt and black pepper as needed. If the sauce tastes too sour, stir in 1/2 teaspoon of sugar. Cover and set aside until ready to serve. The flavors develop even more overnight and the ragu freezes well for future meals.
- Cook Pasta: In a separate pot, cook the pappardelle according to package instructions until al dente. Drain and toss with a little olive oil if desired.
- Serve: Plate the cooked pasta and spoon generous amounts of shredded beef ragu on top. Garnish with freshly grated parmesan cheese and chopped parsley if using. Enjoy this classic Italian comfort meal!
Notes
- This recipe makes enough ragu sauce to serve approximately 5 to 6 people.
- The chuck beef or other slow-cooking beef cuts are ideal for tender shredding after slow cooking.
- You may substitute red wine with beef broth or stock if preferred.
- Diced carrots and celery provide a classic soffrito base typical in Italian cooking.
- This ragu can also be made in a slow cooker or pressure cooker; adjust cooking times accordingly.
- If the sauce tastes too acidic, adding sugar balances the flavor perfectly.
- The ragu benefits from resting overnight and freezes well for months for convenient meals.
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
