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Beef Ragu with Pasta

A classic Italian comfort dish featuring slow-cooked beef ragu served over wide pasta like pappardelle or tagliatelle. This hearty meal combines tender shredded beef, tomatoes, wine, and herbs into a rich sauce that clings to every strand of pasta. Perfect for weeknight meals or special occasions, this dish is versatile, practical, and deeply satisfying.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Resting time 10 minutes
Total Time 3 hours 30 minutes
Course Comfort Food, Main Dishes
Cuisine Italian
Servings 6 servings
Calories 450 kcal

Equipment

  • 1 Dutch oven or heavy pot For slow cooking the beef ragu.
  • 1 Tongs For turning meat and stirring ingredients.
  • Optional Immersion blender To blend the sauce slightly for a smoother texture if desired.

Ingredients
  

Main Ingredients

  • 2 lbs Chuck roast or short ribs Cut into large chunks for even cooking.
  • 1 medium Onion (diced) Part of the soffritto base.
  • 2 medium Carrots (diced) Adds sweetness and balances acidity.
  • 2 stalks Celery (diced) Provides freshness and herbal notes.
  • 4 cloves Garlic (minced) Adds depth and aroma.
  • 2 cups Red wine (Cabernet/Merlot) For deglazing and adding depth.
  • 1 can Crushed tomatoes (28 oz) San Marzano tomatoes preferred for their sweetness.
  • 2 tbsp Tomato paste Caramelized for concentrated flavor.
  • 2 cups Beef broth Adds richness and moisture to the sauce.
  • 2 tbsp Olive oil For browning the beef and sautéing vegetables.
  • 2 sprigs Fresh thyme Can substitute with dried thyme.
  • 2 leaves Bay leaves Remove before serving.
  • To taste tsp Salt Adjust based on preference.
  • To taste tsp Black pepper Freshly ground for better flavor.

Optional Garnishes

  • ¼ cup Grated Parmesan cheese for topping. (Optional)
  • 2 tbsp Chopped parsley for garnish. (Optional)

Instructions
 

Step-by-Step Recipe

    Prepare the Beef and Vegetables:

    • Trim excess fat from the beef but leave some marbling for moisture. Cut into large chunks. Finely dice onions, carrots, and celery. Mince garlic.

    Sear the Beef:

    • Heat olive oil in a Dutch oven over medium-high heat. Sear the beef chunks on all sides until browned. Remove and set aside.

    Cook the Vegetables:

    • In the same pot, add diced onions, carrots, and celery. Cook until softened and lightly golden, stirring often to prevent burning. Add minced garlic and cook for 1 minute until fragrant.

    Deglaze and Build Flavor:

    • Deglaze the pot with red wine, scraping up the browned bits (fond) from the bottom. Allow the wine to reduce by half. Stir in tomato paste, cooking for 1–2 minutes to caramelize.

    Simmer the Sauce:

    • Add crushed tomatoes, beef broth, thyme, and bay leaves. Return the seared beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2–3 hours, stirring occasionally.

    Shred the Beef and Finish the Sauce:

    • Once the beef is fork-tender, remove it from the pot and shred with two forks. Return the shredded beef to the sauce. Taste and adjust seasoning with salt and pepper. Simmer uncovered for 10–15 minutes if needed to thicken.

    Cook the Pasta:

    • Boil salted water and cook pasta (e.g., pappardelle or rigatoni) until al dente. Reserve ½ cup of pasta water before draining.

    Combine Pasta and Ragu:

    • Toss the drained pasta with the ragu in a pan over medium heat. Add reserved pasta water as needed to loosen the sauce. Stir gently until fully coated.

    Garnish and Serve:

    • Serve hot, garnished with grated Parmesan cheese and chopped parsley.

    Notes

      • Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Keep the ragu and pasta separate to prevent sogginess.
      • Freezing: Freeze the ragu (without pasta) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
      • Variations: Substitute beef with pork shoulder or lamb for a different flavor profile. Use gluten-free or chickpea pasta for dietary needs.
     
     

    Frequently Asked Questions

    1. How can I adapt a traditional beef ragu recipe for a slow cooker?
      • Brown the beef and vegetables in a pan before transferring them to the slow cooker. Cook on LOW for 6–8 hours or HIGH for about 4 hours until tender.
       
    2. What are the essential ingredients for a classic beef ragu sauce?
      • Onion, carrot, celery, tomatoes, red wine, beef broth, tomato paste, herbs like thyme and bay leaves, and olive oil.
       
    3. Which type of pasta pairs best with a hearty beef ragu?
      • Wide, flat noodles like pappardelle, tagliatelle, or fettuccine work best. Short, ridged pastas like rigatoni or penne also hold the sauce well.
     
    1. Can beef ragu be made using ground beef instead of chunks?
      • Yes, ground beef works well and creates a smoother sauce. However, chunks of beef provide a shredded texture after long cooking.
     
    1. What are some tips for achieving the perfect consistency in a beef ragu sauce?
      • Simmer uncovered near the end of cooking to reduce excess liquid. If too thick, add a splash of broth.
     
    1. How does the preparation of beef ragu pappardelle differ from other pasta dishes?
      • The pasta should be cooked al dente and tossed with the ragu to coat every strand evenly. Serving the ragu directly over the pasta ensures a balanced bite.
     
     

    Tips & Tricks

    • Flavor Enhancement: Add a splash of balsamic vinegar for subtle sweetness or nutmeg for warmth. Fresh herbs like parsley or basil brighten the dish before serving.
    • Presentation: Serve in shallow bowls with grated Parmesan and a drizzle of olive oil for a polished look. Pair with crusty bread or a green salad for balance.
    • Leftovers: Transform leftover ragu into lasagna layers or use as a filling for stuffed shells.
     
     

    Plating and Garnishing

    • Garnish: Sprinkle grated Parmesan, chopped parsley, or fresh basil over the dish for freshness and visual appeal.
    • Serving Style: Plate in shallow bowls with pasta fully coated in the ragu. Serve alongside garlic bread or a side salad for a complete meal.
    • Sides: Pair with roasted vegetables, a simple green salad, or a glass of red wine for an elevated dining experience.
    Keyword Beef Ragu with Pasta, Italian Comfort Food, Slow-Cooked Ragu