Slow Cooked Shredded Beef Ragu Pasta
This rich, slow cooked shredded beef ragu is simmered to perfection with red wine, tomatoes, and herbs. Served over pappardelle, it’s the ultimate comfort pasta dish.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: Serves 5–6
- Category: Pasta, Slow Cooked
- Method: Braised, Slow-Cooked
- Cuisine: Italian
Ingredients
For the Ragu:
1.2kg / 2.5 lb chuck beef or other slow-cooking cut, cut into 4 equal pieces
1 tbsp salt
Black pepper, to taste
3 tbsp olive oil (divided)
3 garlic cloves, minced
1 onion, diced
1 cup carrots, diced
1 cup celery, diced
800g / 28 oz crushed canned tomatoes
3 tbsp tomato paste
2 beef bouillon cubes, crumbled
1 cup / 250ml full-bodied red wine (or sub beef broth)
1 ½ cups / 375ml water
¾ tsp dried thyme or 3 sprigs fresh thyme
3 dried bay leaves
To Serve:
500g / 1 lb pappardelle or wide pasta of choice
Freshly grated parmesan or Parmigiano Reggiano
Chopped parsley (optional)
Instructions
Prep the Beef:
Pat beef dry, season with salt and pepper.
Sear the Beef:
Heat 1 tbsp oil in a heavy-based pot over high heat. Brown beef on all sides. Remove and set aside.
Soffritto Base:
Lower heat to medium-low. Add remaining oil, then sauté garlic and onion for 2 minutes. Add carrots and celery, cook 5 minutes.
Assemble Ragu:
Add tomatoes, tomato paste, bouillon, wine, water, thyme, bay leaves, and beef (plus juices) back into the pot. Bring to a gentle simmer.
Slow Cook:
Cover and cook on low for 2 hours or until beef is fork-tender. (See Notes for slow cooker or Instant Pot instructions.)
Shred Beef:
Remove beef, shred with forks, then return to sauce. Simmer uncovered 30 minutes to thicken.
Season & Rest:
Taste and adjust salt, pepper, and add sugar if needed to balance acidity. Set aside until serving.
Cook Pasta:
Boil pasta in salted water, 1 minute less than package directions. While cooking, heat 5 cups of ragu in a large pan.
Combine:
Transfer pasta directly into ragu with ¾ cup pasta water. Toss to emulsify sauce and coat pasta.
Serve:
Plate immediately with plenty of parmesan and parsley.
Notes
Beef: Cut into baseball-sized chunks for even cooking.
Soffritto: Essential flavor base—don’t skip unless necessary.
Pasta: Pappardelle works best for catching the shredded beef in the sauce.
Adjusting Sweetness: Add sugar if sauce tastes too acidic.
Make Ahead: Improves with time; store in fridge (5 days) or freezer (months).
Slow Cooker/Instant Pot: Instructions provided in full recipe above.
Find it online: https://allcookedup.com/slow-cooked-shredded-beef-ragu-pasta/
