Description
This Slow Cooked Shredded Beef Ragu Pasta is a classic Italian dish that combines tender, slow-simmered beef with a rich tomato-based sauce, served over perfectly cooked pappardelle pasta. The dish requires minimal prep but benefits from a long, gentle cooking process that develops deep, flavorful layers. Ideal for a comforting family meal, this ragu freezes well and tastes even better the next day.
Ingredients
Ragu
- 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
To Serve
- 1 lb / 500 g dried pappardelle or other pasta of choice
- Freshly grated parmesan cheese or parmigiano reggiano
- Fresh parsley, finely chopped (optional)
Instructions
- Prepare Beef: Pat the beef dry with paper towels and season all sides with 1 tablespoon of salt and freshly ground black pepper.
- Sear Beef: Heat 1 tablespoon of olive oil in a heavy-based pot over high heat. Add the beef pieces and sear on all sides until deeply browned, about 3 to 5 minutes total. Remove the beef from the pot and set aside.
- Soffritto: Reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil. Add minced garlic and diced onion to the pot and sauté for 2 minutes. Then add diced carrots and celery, cooking slowly for an additional 5 minutes until softened.
- Build the Sauce: Stir in the crushed tomatoes, tomato paste, crumbled beef bouillon cubes, beef broth, thyme (dried or fresh), and dried bay leaves. Return the seared beef along with any juices to the pot. Bring the mixture to a simmer.
- Slow Cook: Lower the heat to maintain a very gentle bubble. Cover the pot and cook the ragu for approximately 2 hours, or until the beef is tender enough to shred easily with forks.
- Shred Beef: Remove the beef pieces from the sauce and shred them coarsely with two forks. Return the shredded beef to the pot and simmer uncovered for 30 minutes to thicken and reduce the sauce slightly.
- Final Seasoning: Taste the sauce and adjust seasoning with salt and pepper. If the sauce tastes slightly tangy, add half a teaspoon of sugar to balance the acidity. Cover and keep warm or refrigerate to serve later; the flavors improve overnight and it freezes well.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the dried pappardelle or chosen pasta according to package instructions but reduce the cooking time by 1 minute for al dente texture.
- Combine Pasta and Sauce: While the pasta cooks, heat about 5 cups of the ragu in a large frying pan or Dutch oven over high heat. Using tongs, transfer the cooked pasta directly from the boiling water to the sauce.
- Toss Pasta: Add ¾ cup of reserved pasta cooking water to the pan and toss the pasta for 1 to 2 minutes until the sauce thickens and coats the pasta evenly.
- Serve: Plate the pasta and ragu mixture immediately. Garnish generously with freshly grated parmesan or parmigiano reggiano cheese and sprinkle with finely chopped fresh parsley if desired.
Notes
- You can substitute the chuck beef with other slow-cooking cuts like brisket or blade roast.
- For a quicker version, this recipe can be adapted for a slow cooker or pressure cooker, adjusting cooking times accordingly.
- If the sauce seems too thick after simmering, add a splash of beef broth to achieve desired consistency.
- The ragu freezes very well in airtight containers for up to 3 months.
- Serving tip: This ragu pairs beautifully with wide, flat pasta such as pappardelle, fettuccine, or tagliatelle to hold the hearty sauce.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Pasta, Slow Cooked
- Method: Slow Cooking
- Cuisine: Italian
