Slow Cooked Shredded Beef Ragu Pasta

Why You’ll Love This Recipe

This Slow Cooked Shredded Beef Ragu offers incredible depth of flavor thanks to slow cooking, which makes the beef melt-in-your-mouth tender. The homemade ragu sauce, packed with aromatic vegetables and rich seasonings, clings beautifully to the pasta, creating a hearty and satisfying dish. It’s an excellent make-ahead meal that freezes well and tastes even better the next day.

Ingredients

• Beef (cut into large chunks, suitable for slow cooking)
• Salt and pepper
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• Remaining Ragu ingredients (typically canned tomatoes, tomato paste, red wine or broth, herbs)
• Pasta of choice (tagliatelle, pappardelle, or your favorite)
• Freshly grated parmesan or parmigiano reggiano for serving

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Prepare Beef: Pat beef dry with paper towels. Season generously with salt and pepper.
2. Sear Beef: Heat 1 tablespoon olive oil in a heavy-based pot over high heat. Add beef pieces and sear aggressively on all sides until deeply browned (3-5 minutes total). Remove beef to a plate.
3. Sauté Vegetables (Soffrito): Reduce heat to medium-low and add remaining 2 tablespoons olive oil. Add garlic and onion, sauté for 2 minutes. Add carrots and celery, cook slowly for 5 minutes until softened.
4. Combine Ingredients: Add remaining ragu ingredients and return beef with any juices to the pot. Increase heat and bring to a simmer, then reduce to low to maintain a gentle bubble.
5. Slow Cook: Cover the pot and cook for 2 hours or until beef is tender enough to shred. (Slow cooker and pressure cooker methods available.)
6. Shred Beef: Remove beef and shred coarsely using two forks. Return shredded beef to the pot and simmer uncovered for 30 minutes to reduce and thicken the sauce further.
7. Adjust Seasoning: Taste and season with additional salt, pepper, and 1/2 teaspoon sugar if the sauce tastes too sour. Cover and set aside until ready to serve. The ragu improves if made ahead.
8. Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta for 1 minute less than package instructions.
9. Combine Pasta and Sauce: While pasta cooks, heat about 5 cups of ragu in a large skillet or pan over high heat. Drain pasta directly into the sauce using tongs. Add 3/4 cup pasta water and gently toss the pasta and sauce for 1-2 minutes until sauce thickens and coats the pasta.
10. Serve: Serve immediately with plenty of freshly grated parmesan or parmigiano reggiano.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 2.5 hours
• Total Time: Approximately 2 hours 45 minutes

Variations

• Slow Cooker Option: Follow searing and sautéing steps, then transfer ingredients to a slow cooker and cook on low for 6-8 hours.
• Pressure Cooker Option: After searing and sautéing, pressure cook for 45 minutes to reduce time.
• Vegetable Variations: Add mushrooms or bell peppers for extra flavor and texture.
• Wine Substitute: Use beef broth instead of red wine if preferred.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze portions for up to 3 months. Thaw overnight before reheating.
• Reheating: Reheat gently on the stove, adding a splash of water or broth if sauce is too thick.

FAQs

Can I use other cuts of beef?

Yes, chuck roast or brisket also work well for slow cooking and shredding.

What pasta is best for ragu?

Wide, flat noodles like pappardelle or tagliatelle hold the sauce well, but any pasta you like will work.

Can I make this ahead of time?

Yes, the flavors develop better after resting overnight.

Is it necessary to sear the beef?

Searing adds depth of flavor but can be skipped if short on time.

How do I thicken the sauce?

Simmer uncovered until the sauce reduces and thickens.

Can I use canned vegetables?

Fresh vegetables are preferred, but canned can be used in a pinch.

How long does it take to cook the beef until tender?

About 2 hours on low heat in a covered pot.

Can I use ground beef instead?

Ground beef won’t give the same texture but can be used in a quicker ragu variant.

How do I store leftovers?

In airtight containers, refrigerated or frozen for later use.

What sides go well with this dish?

A simple green salad, garlic bread, or roasted vegetables complement the pasta well.

Conclusion

Slow Cooked Shredded Beef Ragu Pasta is a comforting, hearty meal perfect for any occasion. The tender shredded beef combined with a rich tomato-based sauce and perfectly tossed pasta creates a dish full of deep, satisfying flavors. Easy to make ahead and reheat, this ragu is a family favorite that brings warmth and deliciousness to your table.

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