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Slow Cooked Shredded Beef Ragu Pasta Recipe

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3.8 from 89 reviews

  • Author: Diane
  • Total Time: 2 hours 50 minutes
  • Yield: 5 servings

Description

This Slow Cooked Shredded Beef Ragu Pasta is a hearty, comforting dish featuring tender, slow-cooked chuck beef simmered with aromatic vegetables, tomato, and wine, served over pappardelle pasta. The long, gentle cooking process develops deep, rich flavors as the beef shreds into a luscious ragu sauce that's perfect for cozy family dinners or make-ahead meals.

Ingredients

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

  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced

Ragu Sauce

  • 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 Garnish

  • 1 lb / 500g dried pappardelle or other pasta of choice
  • Freshly grated parmesan cheese or parmigiano reggiano
  • Fresh parsley, finely chopped (optional)

Instructions

  1. Prepare the Beef: Pat the beef dry and evenly sprinkle all sides with salt and black pepper to season thoroughly.
  2. Sear the Beef: Heat 1 tablespoon of olive oil in a heavy-based pot over high heat. Add the beef pieces and sear aggressively on all sides until very browned, about 3 to 5 minutes total. Remove the beef and set aside on a plate.
  3. Sauté Vegetables: Turn stove down to medium-low heat and add the remaining 2 tablespoons of olive oil. Add minced garlic and diced onion and sauté for 2 minutes until fragrant.
  4. Add Carrots and Celery: Stir in the diced carrots and celery, sautéing slowly for 5 minutes to soften and develop flavor.
  5. Add Sauce Ingredients: Pour in the crushed tomatoes, tomato paste, crumbled beef bouillon cubes, red wine (or substitute), water, dried thyme, and bay leaves. Return the seared beef along with any juices on the plate back into the pot. Increase heat to bring to a simmer, then reduce to low so the mixture bubbles very gently.
  6. Slow Cook the Ragu: Cover the pot with a lid and let it cook on low for 2 hours, or until the beef is tender enough to shred easily with forks.
  7. Shred the Beef: Remove the beef pieces from the pot and use two forks to coarsely shred the meat. Return the shredded beef back to the pot and simmer uncovered for 30 minutes to reduce and thicken the sauce.
  8. Adjust Seasoning: Taste the sauce and season with additional salt and pepper as needed. Add 1/2 teaspoon sugar if the sauce tastes too sour. Cover and set aside until ready to serve. The ragu is even better the next day and freezes well.
  9. Prepare Pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the pappardelle pasta for 1 minute less than the package recommends.
  10. Heat the Sauce: While the pasta cooks, place about 5 cups of the ragu in a large frying pan or Dutch oven and heat over high heat.
  11. Toss Pasta with Sauce: Using tongs, transfer the cooked pasta directly into the heated sauce. Add 3/4 cup of reserved pasta water, then gently toss the pasta for 1 to 2 minutes until the sauce thickens and coats the noodles evenly.
  12. Serve: Immediately serve the pasta topped with plenty of freshly grated parmesan or parmigiano reggiano and optionally sprinkle with finely chopped fresh parsley.

Notes

  • Note 1: Use chuck beef or any other slow cooking cut suitable for tender shredding.
  • Note 2: Diced carrots and celery form the soffrito base and can be adjusted to preference.
  • Note 3: Beef bouillon cubes add depth; water quantity may be adjusted to desired sauce consistency.
  • Note 4: Pappardelle is ideal, but other pasta shapes can be used.
  • Note 5: For slow cooker or pressure cooker variations, adjust cooking times accordingly.
  • Note 6: Adding sugar balances acidity if sauce tastes too sour due to tomatoes or wine.
  • Note 7: Gentle simmering is crucial to achieving tender meat and well-developed flavors.
  • The dish freezes well and can be made ahead, tasting better the next day.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

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