Slow Cooked Shredded Beef Ragu Pasta

Why You’ll Love This Recipe

I love how this recipe turns simple pantry staples into a rich and satisfying sauce with minimal hands-on time. The beef becomes incredibly tender after simmering low and slow, absorbing the flavors of red wine, garlic, herbs, and tomatoes. This ragu clings perfectly to thick strands of pasta like pappardelle, making every bite full of savory, meaty goodness. It also makes a large batch, so I can enjoy it now and freeze the rest for a future dinner win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ragu
1.2 kg chuck beef (or other slow-cooking beef), cut into 4 large chunks
1 tbsp salt
Black pepper, to taste
3 tbsp olive oil (divided)
3 cloves garlic, minced
1 onion, diced
1 cup diced carrots
1 cup diced celery
800 g crushed canned tomatoes
3 tbsp tomato paste
2 beef bouillon cubes, crumbled
1 cup red wine (or beef broth)
1 ½ cups water
¾ tsp dried thyme (or 3 fresh sprigs)
3 dried bay leaves

To Serve
500 g dried pappardelle or other wide pasta
Freshly grated parmesan or parmigiano reggiano
Chopped fresh parsley (optional)

Directions

1. I start by patting the beef dry and seasoning it with salt and pepper. Then I sear the beef in 1 tablespoon of olive oil in a large pot until deeply browned on all sides. I remove the beef and set it aside.

2. I turn the heat to medium-low and add the remaining olive oil. I sauté the garlic and onion for 2 minutes, then stir in the carrots and celery, cooking them slowly for 5 minutes to build a flavorful soffritto base.

3. I add the tomatoes, tomato paste, bouillon cubes, red wine, water, thyme, and bay leaves. Then I return the beef (and any juices) to the pot.

4. I bring the mixture to a simmer, reduce the heat to very low, cover the pot, and let it cook gently for 2 hours until the beef is fork-tender.

5. Once the beef is ready, I remove it from the pot and shred it with two forks. I return the shredded beef to the sauce and let it simmer uncovered for 30 more minutes until the sauce thickens and the flavors deepen.

6. I taste and adjust with more salt, pepper, or a touch of sugar if the sauce tastes too acidic.

7. When I’m ready to serve, I cook the pasta in a large pot of salted boiling water until al dente. I reserve some pasta water before draining.

8. In a large pan, I heat about 5 cups of the ragu, then toss in the pasta along with ¾ cup of reserved pasta water. I toss it for 1–2 minutes until the sauce clings beautifully to the pasta.

9. I serve it hot, topped with plenty of parmesan and a sprinkle of parsley.

Servings and Timing

This recipe serves 5 to 6 people generously and makes enough sauce for 8 portions total.
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 50 minutes

Variations

Sometimes I like to make a few tweaks:

• Use lamb shoulder or pork instead of beef for a different depth of flavor.

• Swap red wine with extra beef stock for an alcohol-free version.

• Add mushrooms or chopped pancetta during the soffritto stage for extra umami.

• Serve over creamy polenta or gnocchi instead of pasta for a hearty winter twist.

Storage/Reheating

I store leftover ragu in the fridge for up to 5 days or freeze it for up to 3 months. It reheats beautifully—just simmer gently on the stove or microwave in a covered dish. I always add a splash of water or stock to loosen the sauce as it heats. Pasta is best tossed fresh, so I store the ragu and pasta separately when planning ahead.

FAQs

Can I make this in a slow cooker or Instant Pot?

Yes. I follow the recipe through the soffritto step, then transfer everything to the slow cooker (on low for 6–8 hours) or pressure cooker (high pressure for 40 minutes). I skip the water and extra salt when using these methods.

What kind of beef is best for ragu?

I always choose chuck beef—it’s perfect for slow cooking and becomes melt-in-your-mouth tender. Brisket or beef cheeks are great alternatives.

Can I freeze the ragu?

Absolutely. I freeze the sauce in airtight containers for up to 3 months. It’s a lifesaver on busy nights when I want something hearty without cooking from scratch.

Why add pasta water to the sauce?

Pasta water contains starch that helps emulsify the sauce, making it cling to the pasta better. I never skip this—it really makes a difference in the texture and flavor.

Do I have to use pappardelle?

Pappardelle is ideal, but I’ve used tagliatelle, fettuccine, or even rigatoni when it’s all I had. I just pick a pasta that holds onto the chunky sauce well.

Conclusion

This Slow Cooked Shredded Beef Ragu Pasta is a true labor of love—and every minute is worth it. The rich, meaty sauce hugs each strand of pasta, delivering deep flavor and satisfying comfort in every bite. It’s a dish I turn to when I want something cozy, make-ahead friendly, and impressive enough to serve at a dinner gathering. It’s rustic Italian cooking at its best.

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