Name: Slow Cooked Shredded Beef Ragu Pasta Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 1.2 kg / 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; 3 cloves garlic, minced; 1 onion, diced; 1 cup carrots, diced; 1 cup celery, diced; 800 g / 28 oz crushed canned tomatoes; 3 tbsp tomato paste; 2 beef bouillon cubes, crumbled; 2 ½ cups / 625 ml beef broth or stock; ¾ tsp dried thyme or 3 sprigs fresh thyme; 3 dried bay leaves; 1 lb / 500 g dried pappardelle or other pasta of choice; Freshly grated parmesan cheese or parmigiano reggiano; Fresh parsley, finely chopped (optional)

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The Slow Cooked Shredded Beef Ragu Pasta Recipe is an absolute showstopper for anyone who loves a hearty, soul-warming Italian meal that feels like a big, comforting hug on a plate. This dish transforms simple, wholesome ingredients through slow cooking into a rich, deeply flavorful ragu that clings perfectly to your favorite pasta. With tender, melt-in-your-mouth beef and vibrant tomato sauce packed with aromatic vegetables and herbs, this recipe is sure to become a treasured staple in your kitchen. Whether dinner time calls for a cozy family gathering or impressing friends, this Slow Cooked Shredded Beef Ragu Pasta Recipe delivers both fantastic taste and satisfying substance.

Ingredients You’ll Need

A close-up view of a pot filled with thick, dark reddish-brown stew with shredded pieces of tender meat mixed throughout the sauce. The sauce has visible chunks of tomatoes and small bits of yellow and green ingredients. A metal spoon is partly submerged in the stew, creating a sense of depth. The pot’s rim and sides show some splatters and stains from the stew, showing it just cooked. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This recipe is all about taking straightforward, accessible ingredients and turning them into something extraordinary. Each component plays a vital role, from the richness of the slow-cooked beef to the sweetness of the soffritto vegetables, and the depth brought by herbs and tomato elements. You’ll find the ingredients both familiar and essential to achieving the perfect texture, flavor balance, and beautiful color that makes this dish irresistible.

Chuck beef, 1.2 kg / 2.5 lb: A flavorful, slow-cooking cut that becomes tender and easy to shred once cooked.
Salt, 1 tbsp: Enhances all the flavors and seasons the beef thoroughly.
Black pepper: Adds subtle heat and depth when freshly ground.
Olive oil, 3 tbsp: Used in two stages to sear the beef and then gently sauté the soffritto, adding richness and helping develop flavor.
Garlic, 3 cloves minced: Brings inviting aroma and a mild pungency for the sauce base.
Onion, 1 diced: Sweetens and forms the backbone of the sofrito flavor profile.
Carrots, 1 cup diced: Adds natural sweetness and texture to the sauce.
Celery, 1 cup diced: Offers fresh, slightly peppery notes and balances the acidity.
Crushed canned tomatoes, 800 g / 28 oz: The main body of the ragu sauce, providing bright color and tang.
Tomato paste, 3 tbsp: Deepens tomato flavor and thickens the sauce.
Beef bouillon cubes, 2 crumbled: Intensifies the beefy richness in the sauce.
Beef broth or stock, 2 ½ cups / 625 ml: Adds moisture and enhances depth without overpowering.
Dried thyme, ¾ tsp or 3 fresh sprigs: Infuses earthy, herbaceous undertones.
Dried bay leaves, 3: Provide subtle aromatic complexity throughout cooking.
Dried pappardelle pasta, 1 lb / 500 g: Wide ribbons perfect for holding onto the luscious ragu sauce.
Freshly grated parmesan or parmigiano reggiano: A classic finish that adds salty sharpness and richness.
Fresh parsley, finely chopped (optional): A fresh, colorful garnish to brighten the dish.

How to Make Slow Cooked Shredded Beef Ragu Pasta Recipe

Step 1: Prepare the Beef

Begin by patting the beef pieces dry with paper towels and seasoning them thoroughly with salt and black pepper. This simple step helps the meat develop a flavorful crust during searing and ensures the seasoning penetrates deeply into the beef fibers as it cooks.

Step 2: Sear the Beef

Heat 1 tablespoon of olive oil in a heavy-bottomed pot over high heat until shimmering. Add the beef pieces and sear them on all sides, turning to achieve a rich, deep brown color all around. This not only locks in juices but also adds layers of caramelized flavor that are key to a delicious ragu. Once browned, remove the beef from the pot and set it aside.

Step 3: Prepare the Soffritto

Lower the heat to medium-low and add the remaining 2 tablespoons of olive oil. Toss in the minced garlic and diced onion, sautéing until fragrant, about 2 minutes. Next, add the diced carrots and celery, and cook slowly for another 5 minutes until all the vegetables soften and meld together, creating the flavorful aromatic base of the sauce.

Step 4: Build the Sauce

To the softened soffritto, add crushed canned tomatoes, tomato paste, crumbled beef bouillon cubes, beef broth, thyme, and bay leaves. Return the seared beef pieces with any juices back into the pot. Stir everything to combine well, then bring to a gentle simmer. Reducing the heat to low, let the sauce bubble ever so gently, which helps to develop rich, deep flavors without toughening the meat.

Step 5: Slow Cook

Cover the pot and let the ragu cook slowly on low heat for about 2 hours, or until the beef becomes tender enough to shred easily with a fork. This slow cooking is the magic behind the silky texture and intense taste, transforming the tough beef cut into a luscious main ingredient.

Step 6: Shred the Beef

Once the beef is tender, remove the pieces from the pot and shred them coarsely using two forks. Return the shredded beef to the sauce and cook uncovered for an additional 30 minutes. During this time, the ragu thickens as the sauce reduces and the flavors meld even further, making it perfect for coating your pasta.

Step 7: Final Seasoning

Taste your ragu and adjust seasoning with salt and pepper as needed. If the tomato sauce has a slightly tangy edge, a small pinch of sugar balances it out beautifully. Cover the pot and set it aside to rest—this dish tastes even better the next day, making it perfect for preparing ahead or enjoying leftovers.

How to Serve Slow Cooked Shredded Beef Ragu Pasta Recipe

A rustic pan filled with wide, flat pasta ribbons, twisted and layered unevenly with a rich, thick brown sauce coating them. Mixed in are chunky pieces of shredded meat, dark brown with a juicy texture, scattered through the pasta. Sprinkled evenly on top are fresh, finely chopped green herbs that add a fresh contrast to the warm colors. The pan shows some sauce stains and has a worn, used look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish this sumptuous Slow Cooked Shredded Beef Ragu Pasta Recipe with a generous sprinkling of freshly grated parmesan or parmigiano reggiano. For a pop of color and freshness, freshly chopped parsley makes a lovely optional garnish that brightens every bite with a subtle herbaceous note.

Side Dishes

Serve this rich pasta alongside a crisp green salad dressed lightly with lemon vinaigrette or a simple garlic bread made from crusty baguette slices brushed with olive oil and toasted until golden. Both sides complement the hearty ragu with their refreshing and crunchy textures, balancing the meal beautifully.

Creative Ways to Present

For a rustic family-style experience, dish the pasta mid-table in a large, shallow bowl or cast-iron skillet with a mound of ragu on top and a sprinkle of parmesan cascading down the sides. Alternatively, try plating individual portions with a drizzle of extra virgin olive oil and a few basil leaves for an elegant touch — perfect for when you want to impress guests without fuss.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply transfer the cooled ragu to an airtight container and refrigerate for up to 3 days. The flavors deepen over time, so your next meal might taste even better. Keep the pasta separate to avoid it becoming mushy.

Freezing

This Slow Cooked Shredded Beef Ragu Pasta Recipe freezes exceptionally well. Spoon the cooled ragu into freezer-safe containers or heavy-duty zip bags, leaving some space for expansion. It can be frozen for up to 3 months, making it a perfect meal prep option for busy days.

Reheating

To reheat, thaw the ragu overnight in the fridge if frozen. Warm it gently on the stove over low heat, stirring occasionally to prevent sticking and adding a splash of beef broth or water if it thickens too much. Reheat pasta separately and toss together just before serving for the best texture.

FAQs

Can I use other cuts of beef for this recipe?

Yes! While chuck beef is ideal for slow cooking due to its marbling and connective tissue, you can also use brisket or blade roast. The key is choosing a cut that becomes tender when cooked slowly.

Is it possible to make this in a slow cooker or pressure cooker?

Absolutely. For a slow cooker, brown the beef and sauté the vegetables first, then combine everything and cook on low for 6-8 hours. In a pressure cooker, you can reduce cooking time to about 45 minutes on high pressure.

What pasta types work best with this ragu?

Wide, flat pastas like pappardelle, tagliatelle, or fettuccine are perfect because they catch the chunky sauce well. However, feel free to use rigatoni or even spaghetti if you prefer.

Can I prepare this recipe vegetarian?

This particular ragu is beef-based, but you can create a vegetarian version by substituting mushrooms or lentils for the beef and using vegetable broth instead of beef stock.

How long can I keep the cooked ragu in the refrigerator?

Store the cooked Slow Cooked Shredded Beef Ragu pasta sauce in an airtight container and it will stay fresh for about 3 to 4 days. Beyond that, freezing is your best option to preserve flavor and safety.

Final Thoughts

If you’re searching for a recipe that combines effortless prep with incredible depth of flavor, the Slow Cooked Shredded Beef Ragu Pasta Recipe is exactly what you need. It’s a warm, satisfying dish that fills your kitchen with irresistible aromas and delivers on taste every single time. So, grab your pot, gather your ingredients, and get ready to treat yourself and your loved ones to a true Italian classic that will undoubtedly become one of your favorite go-to meals.