The Communal Pantry
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The Communal Pantry
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Slow Cooked Shredded Beef Ragu Pasta

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By RecipeTinEats

A rich, slow-cooked Italian classic made with tender shredded beef simmered in a deeply flavored tomato and red wine sauce. Simple ingredients, deeply developed flavor, and perfect for a comforting pasta dinner.

PastaDinnerNoodlesBeefItalian
Slow Cooked Shredded Beef Ragu Pasta

Ingredients

  • 1.2 kg (2.5 lb) chuck beef, cut into 4 equal pieces
  • 1 tbsp salt
  • Black pepper
  • 3 tbsp olive oil (divided)
  • 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
  • 1 tbsp roasted beef Better Than Bouillon
  • 1 cup (250 ml) red wine (or substitute additional beef stock)
  • 2½ cups beef stock
  • 2 tbsp W Sauce
  • ¾ tsp dried thyme (or 3 sprigs fresh thyme)
  • ¾ tsp dried sage
  • 1 tsp ground oregano
  • 3 dried bay leaves
  • 500 g (1 lb) fresh pappardelle (or pasta of choice)
  • Freshly grated parmesan or parmigiano reggiano
  • Fresh parsley, finely chopped (optional)

Instructions

  1. Pat beef dry and season with salt and pepper.
  2. Heat 1 tbsp olive oil over high heat in a heavy pot. Sear beef on all sides until very well browned. Ensure the fond (browned bits) is deep in color but not burned. Use small splashes of Worcestershire sauce to deglaze as needed during searing. Remove beef and set aside.
  3. Reduce heat to medium-low and add remaining 2 tbsp olive oil.
  4. Add garlic and onion; sauté for 2 minutes.
  5. Add carrots and celery; cook slowly for 5 minutes.
  6. Add tomato paste and cook for 30–60 seconds to deepen flavor.
  7. Add crushed tomatoes, Worcestershire sauce, beef stock, red wine, Better Than Bouillon, thyme, and bay leaves. Return beef (with juices) to the pot. Bring to a simmer.
  8. Reduce heat to low, cover, and cook gently for about 2 hours, until a paring knife slides into the beef with zero resistance.
  9. Remove beef and shred with two forks. Return to pot.
  10. Simmer uncovered for 30 minutes until sauce thickens.
  11. Taste and adjust seasoning with salt, pepper, and optional sugar if needed.
  12. Bring a large pot of salted water to a boil.
  13. Cook pasta 1 minute less than package directions.
  14. Transfer 5 cups of ragu to a large pan and heat over high.
  15. Add cooked pasta directly to the sauce along with ¾ cup pasta water.
  16. Toss for 1–2 minutes until sauce thickens and coats the pasta.
  17. Serve immediately with parmesan and optional parsley.

Notes

Sauce improves with time—great for next-day serving. Freezes well for several months. Proper browning is key: aim for deep color on the beef and fond without burning.