Slow Cooked Shredded Beef Ragu Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
5 - 6 people
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Calories
678 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooked Shredded Beef Ragu Pasta
Description
This recipe begins by seasoning and searing large pieces of chuck beef to develop a deep browned crust. Aromatics like garlic, onion, carrots, and celery (soffritto) are then sautéed to build a flavorful base. Tomatoes, tomato paste, beef bouillon, red wine, and herbs including thyme and bay leaves are added to simmer gently with the meat covered for several hours until very tender. The beef is then shredded and returned to the sauce to soften further while the sauce reduces and thickens.
The resulting ragu is thick and rich with a balance of savory meatiness, acidity from tomatoes, and subtle herbaceous notes. It pairs best with broad pasta such as pappardelle, which holds the thick sauce and tender beef pieces well. The sauce and pasta should be combined by tossing to emulsify the flavors and ensure the sauce clings properly.
The sauce can be made on the stove, in a slow cooker, or pressure cooker with adjustments. Leftovers store well for up to five days in the refrigerator or can be frozen for longer. Adjust sweetness if tomatoes vary in acidity by adding small amounts of sugar. Using the recommended cut and size of beef pieces ensures cooking times work as intended, delivering optimal tenderness.
Ingredients
Ragu
- 1.2kg / 2.5 lb chuck beef or other slow cooking beef cut, cut into equal 4 pieces (Note 1)
- 1 tbsp salt
- black pepper
- 3 tbsp olive oil , separated
- 3 cloves garlic , minced
- 1 onion , diced
- 1 cup carrot diced (Note 2
- 1 cup celery , diced (Note 2)
- 800g / 28oz tomatoes crushed, canned
- 3 tbsp tomato paste
- 2 beef bouillon cube crumbled (Note 3
- 1 cup / 250ml red wine , full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock
- 1 1/2 cups / 375 ml water (Note 3)
- 3/4 tsp thyme or 3 sprigs fresh thyme, dried
- 3 bay leaves dried
To Serve (Not all Sauce is used)
- 1 lb /500g pappardelle or other pasta of choice (Note 4, dried
- Parmesan Cheese freshly grated or parmigiano reggiano
- parsley finely chopped (optional, fresh
Instructions
- Pat beef dry and sprinkle with salt and pepper
- Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
- Turn stove down to medium low and add remaining 2 tbsp of olive oil.
- Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
- Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)
- Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).
- Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
- Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).
To Serve (Note 4):
- Bring a very large pot of water with 1 tbsp of salt to the boil.
- Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
- Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
- When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
- Add 3/4 cup of pasta water into the fry pan.
- Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
- Yell for your family to sit down at the dinner table because you need to serve it immediately!
- Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.
Notes
- Cut beef into four pieces about the size of a baseball to ensure even and timely cooking.
- The soffritto (onion, garlic, celery, carrot) is a traditional flavor base developed by slow sautéing the vegetables.
- Beef stock can substitute for water plus bouillon cubes to enrich the sauce.
- Pappardelle pasta or other wide pasta work best, as they hold the shredded beef well.
- Emulsify pasta with sauce by tossing them together to make the sauce cling optimally to the noodles.
- For slow cooker or pressure cooker methods, sauté to step 4 stove-top, then transfer and adjust cooking times accordingly.
- Adjust sauce sweetness with small amounts of sugar to balance tomato acidity.
- Simmer sauce gently to avoid burning or overcooking; a very gentle bubble is ideal.
- The sauce stores refrigerated for 5 days or can be frozen for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678cal | 34% |
| Carbohydrates | 69g | 23% |
| Protein | 42g | 84% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 170mg | 57% |
| Sodium | 1451mg | 60% |
| Potassium | 1155mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 3105IU | 62% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 107mg | 11% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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