How can I make this in a slow cooker or Instant Pot?

Absolutely—just follow the step of searing and sautéeing aromatics on the stove or using the sauté function, then transfer everything (except water) into your slow cooker or pressure cooker. Cook on low for 6-8 hours or high pressure for 40 minutes, shred the beef, and finish simmering to reduce if needed.

Can I use another pasta shape?

Definitely! While pappardelle is traditional and catches the sauce beautifully, tagliatelle, fettuccine, or even rigatoni work great. Just go for a wide or textured shape to hold that meaty sauce.

I don’t want to use wine—what’s the best substitute?

No problem at all. Beef stock is an excellent substitute. You’ll still get a deep, rich flavor with no compromise.

Is it okay to skip the soffritto or some vegetables?

If you’re short on carrots or celery, don’t worry—your ragu will still be absolutely delicious. The slow cook and hearty sauce carry the flavor beautifully.

Slow Cooked Shredded Beef Ragu Pasta Recipe

Name: Slow Cooked Shredded Beef Ragu Pasta Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 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; 3 cloves garlic, minced; 1 onion, diced; 1 cup carrots, diced; 1 cup celery, diced; 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 beef broth/stock; 1 1/2 cups / 375ml water; 3/4 tsp dried thyme or 3 sprigs fresh thyme; 3 dried bay leaves; 1 lb / 500g dried pappardelle or other pasta of choice; Freshly grated parmesan cheese or parmigiano reggiano; Fresh parsley, finely chopped (optional)

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Get ready to discover a truly unforgettable pasta dish that will make your busy weeknight dinners feel absolutely effortless! This Slow Cooked Shredded Beef Ragu Pasta is a labor of love—with a fraction of the labor. The beef simmers until melt-in-your-mouth tender, soaking up a rich tomato and red wine sauce that clings perfectly to wide ribbons of pappardelle. With classic Italian “soffritto” and a handful of pantry ingredients, this ragu is deeply flavorful and comforting, yet so simple to prepare you’ll feel like an absolute kitchen hero. Whether you’ve got a Sunday afternoon or a wild Wednesday night, this recipe delivers supreme deliciousness and a steaming bowl of Italian coziness every single time.

Why You’ll Love This Recipe

Aromatic, Hearty, and Satisfying: Every bite is full of robust flavors from slow-cooked beef, classic Italian aromatics, and a tomato base that becomes richer by the minute.
Effortless Comfort Food: Just a few simple steps, and your stove or slow cooker does the magic.
Perfect for Busy Weeks: Make ahead, store, and even freeze—the ragu just keeps getting better.
Impress Without Stress: It feels gourmet but is wonderfully forgiving and nearly foolproof even for novice cooks.

Ingredients You’ll Need

Here’s the cast of characters that make this beef ragu so outrageously delicious:

Chuck Beef or Another Slow Cooking Beef Cut: Essential for that fall-apart texture and rich flavor. Cut into even pieces for even cooking.
Salt & Black Pepper: Vital for seasoning at every stage.
Olive Oil: Used for searing the beef and sautéing the soffritto—never skip good olive oil here.
Garlic & Onion: The heart of the flavor base, sautéed for their sweetness and depth.
Carrots & Celery: These make up the “soffritto”—a classic Italian trio for natural sweetness and aroma.
Crushed Canned Tomatoes: Provides the bulk of the sauce—choose a good quality for maximum flavor.
Tomato Paste: Intensifies the tomato flavor for that restaurant-quality ragu.
Beef Bouillon Cubes: Adds richness to the sauce; you can substitute with liquid beef stock for convenience.
Red Wine: Adds wonderful depth and complexity (use beef stock if you prefer to skip the alcohol).
Water: Helps to create the right sauce consistency.
Dried Thyme or Fresh Thyme: For subtle herbal notes—either works beautifully.
Bay Leaves: Lends a gentle backbone of flavor as it simmers.
Dried Pappardelle Pasta (or Tagliatelle, Fettuccine): Wide noodles are absolutely best to hug all the hearty ragu.
Freshly Grated Parmesan or Parmigiano Reggiano: For serving—the saltiness and nuttiness is unbeatable.
Fresh Parsley (Optional): Adds a burst of color and a hint of freshness.

Nifty Tip: If you’re missing carrots, celery, or even onion, don’t stress! The ragu will still taste amazing, especially thanks to the long, slow cook.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Worried about an ingredient—or just want to get creative? Here are a few ways to make this ragu your own:

Slow Cooker or Instant Pot: No time to sit by the stove? Use your favorite appliance—see notes below on cook times.
Different Proteins: Try lamb shoulder or pork instead of beef for a totally unique twist.
Veggie Boost: Stir in spinach, kale, or even mushrooms in the last 30 minutes for extra nutrition.
No Red Wine? No problem—just add extra beef stock.
Spice It Up: Add a pinch of chili flakes or smoked paprika for a gentle warmth.

How to Make Slow Cooked Shredded Beef Ragu Pasta

Step 1: Sear the Beef

Pat beef dry and season generously with salt and pepper. Heat olive oil in a heavy pot and aggressively sear beef pieces on all sides. Don’t skimp here—deep browning is key for flavor! Remove the beef and set aside.

Step 2: Build the Soffritto

Lower the heat, add more olive oil, and sauté garlic and onion until fragrant. Add carrots and celery, then slowly cook until everything softens—a bit of patience here means layers of sweet, savory flavor in your sauce.

Step 3: Add the Sauce Ingredients

Add crushed tomatoes, tomato paste, bouillon, red wine (or stock), water, thyme, and bay leaves. Return the browned beef (and any resting juices) to the pot.

Step 4: Slow Cook

Bring to a gentle simmer, cover, and cook on low heat for about 2 hours. The beef should be fabulously tender—easily shredded with forks.

Step 5: Shred the Beef and Finish the Sauce

Remove the beef, shred it coarsely, and return it to the pot. Simmer for another 30 minutes until the sauce thickens and the beef blends into the ragu. Taste, and adjust with salt, pepper, or a touch of sugar if needed.

Step 6: Cook the Pasta and Toss!

Boil a big pot of salted water. Cook your pasta just shy of package time. Meanwhile, heat a generous amount of ragu in a wide pan. Transfer the cooked pasta straight into the sauce (with a bit of pasta water). Toss together until every strand is coated in glossy, meaty sauce.

Step 7: Serve Immediately

Call everyone to the table and pile on freshly grated parmesan—trust me, don’t hold back!

Pro Tips for Making the Recipe

Don’t Skip the Browning! Deep browning on your beef and soffritto makes all the difference.
Emulsify: Toss pasta and sauce together with a little pasta water for that luscious, restaurant-quality finish.
Taste and Adjust: Always taste before serving—sometimes canned tomatoes need a pinch of sugar, sometimes they’re perfect as is. Follow your own palate!
Make Ahead: Ragu tastes even better the next day, so making it ahead is a huge win.

How to Serve

This pasta is begging for a cozy meal setting:

Top with Fresh Parmesan and Parsley: Let guests help themselves to extra cheese. If you don’t, they’ll ask for it!
Serve with Crusty Bread: You’ll want to mop up every last bit of sauce.
With a Simple Salad: Peppery arugula with lemon vinaigrette is a perfect companion.
Pair with a Glass of Italian Red Wine: Even just a splash—after all, you already opened the bottle.

Make Ahead and Storage

Storing Leftovers

Store any leftover ragu sauce in an airtight container in the fridge for up to 5 days. The flavors meld and improve overnight!

Freezing

Freeze the sauce (without pasta) for up to 3 months in freezer-safe containers. Defrost overnight in the fridge for best results.

Reheating

Reheat gently on the stove, adding a splash of water if needed to loosen it up. For pasta, mix with a touch of fresh ragu if you have it, and always finish with fresh parmesan.

FAQs

How can I make this in a slow cooker or Instant Pot?

Absolutely—just follow the step of searing and sautéeing aromatics on the stove or using the sauté function, then transfer everything (except water) into your slow cooker or pressure cooker. Cook on low for 6-8 hours or high pressure for 40 minutes, shred the beef, and finish simmering to reduce if needed.
Can I use another pasta shape?

Definitely! While pappardelle is traditional and catches the sauce beautifully, tagliatelle, fettuccine, or even rigatoni work great. Just go for a wide or textured shape to hold that meaty sauce.
I don’t want to use wine—what’s the best substitute?

No problem at all. Beef stock is an excellent substitute. You’ll still get a deep, rich flavor with no compromise.
Is it okay to skip the soffritto or some vegetables?

If you’re short on carrots or celery, don’t worry—your ragu will still be absolutely delicious. The slow cook and hearty sauce carry the flavor beautifully.

Final Thoughts

There’s something magical about a bowl of Slow Cooked Shredded Beef Ragu Pasta. It takes basic ingredients and turns them into pure comfort, loaded with flavor and warmth. This recipe is a true gift to busy cooks—simple, reliable, and guaranteed to bring everyone to the table. Give it a try, and don’t be surprised if it becomes a permanent fixture in your weekly rotation!