If you are craving a dish that feels like a warm, comforting hug after a long day, then this Slow Cooked Shredded Beef Ragu Pasta Recipe is exactly what you need. The magic lies in the tender, shredded chuck beef that slowly simmers in a rich, savory tomato sauce infused with aromatic vegetables and herbs. Served generously atop silky pappardelle, each bite delivers an irresistible combination of hearty flavors and satisfying textures that will have you coming back for seconds, and maybe even thirds. This is not just a meal; it’s a celebration of slow-cooked love in a bowl.

Ingredients You’ll Need

The image shows several cooking ingredients neatly placed on a white marbled surface. Starting from the top left, there is a white plate filled with raw red meat with some marbling and texture. Next to it, on the top right, there are two clear glass bowls, one containing small diced orange carrots, green celery, and white onions all mixed together, and the other filled with wide, light beige pasta noodles folded loosely. Below, there are two metal cans with labels showing crushed tomatoes and tomato paste. Between these cans and the pasta bowl, there is a small bunch of fresh green herbs including rosemary, thyme, and sage. Below the herbs, small clear glass bowls hold minced garlic, bay leaves, salt, and black pepper powder. At the bottom left, there is a clear glass bowl with golden olive oil and next to it, a glass measuring cup filled with white milk. At the bottom right, a small bowl contains shredded white cheese, and beside it, a clear jar holds a dark brown liquid. All the items are spaced evenly creating a clean and organized look. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Slow Cooked Shredded Beef Ragu Pasta Recipe is in its straightforward ingredients that transform into something extraordinary with just a little time and care. Each item is carefully chosen to build layers of flavor, from the robust chuck beef to the vibrant medley of vegetables, and the perfect herbs that brighten everything up.

1.2 kg / 2.5 lb chuck beef, cut into 4 pieces: A well-marbled cut that becomes melt-in-your-mouth tender after slow cooking.
1 tbsp salt: Enhances the natural flavors of the beef and vegetables.
Black pepper: Adds a subtle kick and depth to the sauce.
3 tbsp olive oil, separated: Used for searing the beef and sautéing the vegetables, bringing a fragrant richness.
3 cloves garlic, minced: Gives a delightful aromatic base to the ragu.
1 onion, diced: Sweetens the sauce and adds texture.
1 cup carrots, diced: Introduces natural sweetness and color.
1 cup celery, diced: Adds a subtle earthiness and crunch to the base.
800 g / 28oz crushed canned tomatoes: The heart of the sauce that creates a luscious, tangy richness.
3 tbsp tomato paste: Intensifies tomato flavor and helps thicken the ragu.
2 beef bouillon cubes, crumbled: Boosts the savory umami notes of the sauce.
1 cup beef broth: Keeps the beef juicy and infuses the sauce with more meaty goodness.
1.5 cups / 375 ml water: Balances the consistency and ensures perfect simmering.
0.75 tsp dried thyme or 3 sprigs fresh thyme: Adds a fragrant herbal note that brightens the ragu.
3 dried bay leaves: Give a subtle depth and complexity to the slow-cooked sauce.
500 g dried pappardelle: Wide noodles that hold onto the delicious sauce wonderfully well.
Freshly grated parmesan cheese: For that final cheesy flourish that elevates each bite.
Fresh parsley (optional): A sprinkle on top adds a fresh, vibrant finish.

How to Make Slow Cooked Shredded Beef Ragu Pasta Recipe

Step 1: Prepare and Sear the Beef

Start by patting your chuck beef dry with paper towels, then season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large heavy-bottomed pot over high heat. Once the oil is shimmering, add the beef pieces and sear them on all sides until they develop a beautiful brown crust—this usually takes about 3 to 5 minutes per side. This step is critical because it locks in the juices and builds deep flavor. Set the seared beef aside.

Step 2: Sauté the Vegetables

Reduce the heat to medium, then add the remaining 2 tablespoons of olive oil to the pot. Toss in the minced garlic, diced onion, carrots, and celery. Stir the vegetables gently for about 5 minutes until they soften and become fragrant. This aromatic mix forms the flavorful foundation of your ragu sauce.

Step 3: Simmer the Ragu Base

Now it’s time to bring everything together. Add the crushed tomatoes, tomato paste, crumbled beef bouillon cubes, beef broth, water, thyme, and bay leaves to the pot. Return the seared beef pieces to the sauce. Give it a good stir, then reduce the heat to low and let it simmer gently, uncovered, for about 2 hours. This slow cooking process is what tenderizes the beef and allows all the flavors to meld beautifully into a rich, hearty sauce.

Step 4: Shred the Beef and Thicken the Sauce

After 2 hours, the beef should be so tender that it easily pulls apart with two forks. Remove the beef pieces from the pot and shred them finely. Discard the bay leaves and thyme sprigs, then return the shredded beef to the pot. Let the ragu simmer uncovered for an additional 30 minutes to reduce and thicken slightly. This final simmer ensures every strand of beef is luxuriously coated in sauce.

Step 5: Cook Pasta and Serve

Bring a large pot of salted water to a rolling boil and cook your pappardelle according to package instructions until al dente. Reserve about 3/4 cup of pasta water, then drain the noodles. Add roughly 5 cups of the ragu sauce to the pasta, pour in a splash of the reserved pasta water, and toss everything together over medium heat for 1 to 2 minutes. This step helps the sauce cling beautifully to every ribbon of pappardelle. Plate it up and finish with a generous sprinkle of freshly grated parmesan and optional fresh parsley. Get ready to indulge!

How to Serve Slow Cooked Shredded Beef Ragu Pasta Recipe

A white pot filled with thick, chunky red tomato sauce cooking, mixed with small pieces of orange carrots and green celery. The sauce shows a slightly dark burnt area on one side inside the pot, and a wooden spoon is stirring the sauce from the right side into the middle. The white pot sits on a white marbled surface with steam rising from the sauce. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Slow Cooked Shredded Beef Ragu Pasta Recipe even more, consider fresh garnishes like chopped parsley or basil for a pop of color and brightness. A grating of freshly cracked black pepper and a good handful of grated parmesan cheese add irresistible layers of flavor and texture that bring every bite alive.

Side Dishes

This ragu pasta pairs beautifully with simple, fresh sides. A crisp green salad with a tangy vinaigrette provides a refreshing contrast to the richness of the beef sauce, while some crusty garlic bread is perfect for soaking up any extra sauce on your plate—because wasting that sauce would be a crime!

Creative Ways to Present

If you want to impress, try serving the Slow Cooked Shredded Beef Ragu Pasta Recipe in individual shallow bowls with a drizzle of good-quality extra virgin olive oil and a sprinkle of toasted pine nuts. For a rustic touch, a cast-iron skillet presentation on the table adds warmth and invites everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

Leftover ragu should be transferred to an airtight container and refrigerated promptly. It will keep beautifully for 3 to 4 days, allowing you to enjoy that tender shredded beef flavor any time during the week.

Freezing

This Slow Cooked Shredded Beef Ragu Pasta Recipe freezes exceptionally well. Just transfer cooled ragu into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Make sure to label your containers with the date for easy rotation.

Reheating

When reheating, thaw frozen ragu overnight in the fridge. Warm it gently over low heat on the stove, stirring occasionally. You can add a splash of water or broth to loosen the sauce if it thickens too much. Cook pasta fresh each time for the best texture and toss it with warmed ragu to recreate that perfect plate.

FAQs

Can I use a different cut of beef for this ragu?

Chuck beef is ideal because of its marbling and connective tissue, which breaks down wonderfully during slow cooking. However, you can also use brisket or short ribs, both of which will become tender and flavorful with the right cooking time.

Is fresh thyme really necessary, or can I just use dried?

While dried thyme works fine and is convenient, fresh thyme adds a brighter, more vibrant flavor to the ragu. If possible, use fresh sprigs, but rest assured dried herbs will still give you delicious results.

Can I make this ragu in a slow cooker instead of on the stove?

Absolutely! After searing the beef and sautéing the vegetables, transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours until the beef is tender enough to shred.

What type of pasta is best for this ragu?

Pappardelle is classic for a reason since its wide ribbons catch the thick sauce perfectly. If you don’t have pappardelle, fettuccine or tagliatelle are great alternatives that provide similar texture and coverage.

Can I prepare parts of this recipe in advance?

Yes, you can sear the beef and chop your vegetables a day ahead to save time. The ragu itself also tastes even better the day after it’s made, as the flavors have more time to meld.

Final Thoughts

There’s something truly special about a Slow Cooked Shredded Beef Ragu Pasta Recipe that invites you to slow down and savor every moment, bite by bite. The tender beef, rich sauce, and perfectly cooked pasta create a dish that feels like a celebration of homestyle cooking done right. I encourage you to try this recipe soon — it’s sure to become one of your all-time favorites, a meal that brings comfort and joy every time it’s served.