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Slow Cooked Shredded Beef Ragu Pasta Recipe

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4.1 from 22 reviews

  • Author: Emma
  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings

Description

This Slow Cooked Shredded Beef Ragu Pasta is a rich and hearty dish featuring tender chuck beef slow-simmered in a savory tomato-based sauce loaded with aromatic vegetables. Served over wide pappardelle noodles and topped with freshly grated Parmesan and parsley, it’s a comforting and satisfying meal perfect for family dinners or special occasions.

Ingredients

Beef and Seasoning

  • 1.2 kg / 2.5 lb chuck beef, cut into 4 pieces
  • 1 tbsp salt
  • Black pepper, to taste

Cooking Oils & Aromatics

  • 3 tbsp olive oil, separated
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced

Ragu Base

  • 800 g / 28 oz crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes, crumbled
  • 1 cup beef broth
  • 1.5 cups / 375 ml water
  • 0.75 tsp dried thyme or 3 sprigs fresh thyme
  • 3 dried bay leaves

Pasta and Garnish

  • 500 g dried pappardelle
  • Freshly grated parmesan cheese, to serve
  • Fresh parsley (optional), to garnish

Instructions

  1. Prepare and Sear Beef: Pat the chuck beef pieces dry with paper towels and season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large heavy-based pot over high heat. Sear the beef on all sides until nicely browned, about 3-5 minutes per side to build flavor. Remove beef and set aside.
  2. Sauté Vegetables: In the same pot, add the remaining 2 tablespoons of olive oil. Add minced garlic, diced onion, carrots, and celery. Sauté the vegetables over medium heat for 5 minutes until they become fragrant and soften slightly, stirring occasionally to prevent burning.
  3. Simmer Ragu Base: Return the seared beef to the pot. Add crushed canned tomatoes, tomato paste, crumbled beef bouillon cubes, beef broth, water, thyme (fresh or dried), and bay leaves. Stir to combine. Bring the mixture to a gentle simmer, then lower the heat to maintain a gentle simmer. Cover partially with a lid and cook for 2 hours until the beef is fork-tender and shreds easily.
  4. Shred Beef and Thicken: Remove the beef pieces from the pot onto a cutting board. Using two forks, shred the beef finely. Return the shredded meat to the pot with the sauce and continue to simmer uncovered for another 30 minutes to thicken the ragu and concentrate the flavors, stirring occasionally to prevent sticking.
  5. Cook Pasta and Serve: Bring a large pot of salted water to boil and cook the dried pappardelle according to package instructions until al dente. Reserve about 3/4 cup of pasta cooking water before draining. Toss the cooked pasta in the pot with about 5 cups of ragu and the reserved pasta water for 1-2 minutes over low heat to help the sauce cling to the noodles. Serve immediately topped with freshly grated Parmesan cheese and a sprinkle of fresh parsley if desired.

Notes

  • For best flavor, use fresh thyme if available as it adds a brighter herbal note to the ragu.
  • Reserve pasta water to add back into the sauce; the starch helps the sauce stick beautifully to the noodles.
  • Leftover ragu freezes exceptionally well and can be stored in an airtight container for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://cookinginspirations.com/slow-cooked-shredded-beef-ragu-pasta-recipe/