Description
This Slow Cooked Shredded Beef Ragu Pasta is a hearty and flavorful Italian dish featuring tender slow-cooked chuck beef simmered in a rich tomato and red wine sauce, perfect for serving over pappardelle or your favorite pasta. The long, gentle cooking process develops deep, satisfying flavors, making it an ideal meal for family dinners or special occasions.
Ingredients
Scale
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 and Aromatics
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
Sauce Ingredients
- 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 pasta of choice
- Freshly grated Parmesan cheese or Parmigiano Reggiano
- Fresh parsley, finely chopped (optional)
Instructions
- Prepare the Beef: Pat the beef dry with paper towels, then season all sides generously with salt and black pepper to enhance flavor and promote browning.
- Sear the Beef: Heat 1 tablespoon of olive oil in a heavy-based pot over high heat. Add the beef pieces and sear them aggressively on all sides until they develop a deep brown crust, approximately 3 to 5 minutes total. Remove the beef to a plate once seared.
- Sauté Aromatics: Reduce the heat to medium-low, add the remaining 2 tablespoons of olive oil to the pot. Add minced garlic and diced onion, sauté for 2 minutes until fragrant. Then add diced carrots and celery and cook gently for 5 minutes, allowing the vegetables to soften and flavors to develop.
- Add Sauce Ingredients: Stir in crushed tomatoes, tomato paste, crumbled beef bouillon cubes, red wine (or beef stock), water, dried thyme, and bay leaves. Return the seared beef along with any juices collected on the plate to the pot. Increase heat to bring to a simmer, then reduce to very low heat to maintain a gentle bubbling.
- Slow Cook the Beef: Cover the pot and cook on low heat for about 2 hours, or until the beef is tender enough to shred easily with forks. This slow cooking breaks down the meat fibers and infuses the sauce with rich beef flavor.
- Shred the Beef: Remove the beef pieces from the pot and use two forks to coarsely shred the meat. Return the shredded beef to the pot, stir well, and simmer uncovered for 30 minutes to reduce and thicken the sauce slightly; this also allows the beef to soften further.
- Final Seasoning: Taste the ragu sauce and adjust seasoning with salt and pepper as needed. If the sauce tastes too acidic, add 1/2 teaspoon of sugar to balance the flavors. Replace the lid to keep warm until ready to serve. Note: The flavors improve if allowed to rest overnight and it freezes well for future meals.
- Cook Pasta: Prepare the pappardelle or pasta of choice according to package instructions until al dente. Drain well.
- Serve: Toss the pasta with the shredded beef ragu and garnish with freshly grated Parmesan cheese and optional chopped parsley for a fresh finish.
Notes
- This recipe highlights the essence of Italian cooking with simple ingredients and long, slow simmering for depth of flavor.
- The recipe yields sauce sufficient to serve 5 to 6 people generously.
- Beef bouillon cubes add concentrated beef flavor; substitute with beef broth if preferred.
- You can use alternative slow-cooking beef cuts such as brisket or short ribs if chuck is unavailable.
- For a slow cooker adaptation, sear beef as directed, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours until tender.
- To use a pressure cooker, cook on high pressure for about 60 minutes followed by natural release, then proceed with shredding.
- The sauce tastes even better when refrigerated overnight, allowing flavors to meld, and it freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 678 kcal
- Sugar: 8 g
- Sodium: 1451 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 170 mg
