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Slow-Cooked Beef Ragu with Pappardelle

Slow-Cooked Beef Ragu with Pappardelle

Did you know that nearly 72% of home cooks believe that creating restaurant-quality pasta dishes takes hours of complex preparation? Think again! With modern slow-cooking techniques and a few pro tips, you can easily make an exquisite shredded beef in a deep tomato sauce—also known as Beef Ragu—right in your own kitchen. This rich and hearty ragu, paired with silky pappardelle, combines robust flavors with melt-in-your-mouth textures. Tender beef chuck is slowly simmered with aromatic vegetables, red wine, and crushed tomatoes until it shreds effortlessly, creating a luscious sauce that clings to every strand of pasta. Whether you’re looking to impress dinner guests or enhance your weekend comfort food game, this Beef Ragu is the restaurant-quality meal your weekend deserves.

 

  • Total Time: 2 hours 50 minutes
  • Yield: 6-8 servings

Ingredients

For the Beef Ragu:

  • 2.5 lbs boneless beef chuck roast (trimmed, cut into large chunks)
  • 2 tablespoons olive oil
  • 1 large yellow onion (finely diced)
  • 2 medium carrots (peeled, diced)
  • 2 celery stalks (diced)
  • 4 cloves garlic (minced)
  • ½ cup dry red wine (e.g., Chianti or Cabernet Sauvignon)
  • 1 tablespoon tomato paste
  • 1 can (28 ounces) crushed tomatoes (fire-roasted for extra depth)
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes (adjust to heat preference)
  • 2 dried bay leaves
  • 1 cup beef broth (low sodium)
  • Salt and freshly ground black pepper, to taste

For Serving:

  • 16 ounces fresh or dried pappardelle pasta
  • Freshly grated Parmesan cheese
  • Chopped Italian parsley (for garnish)

Instructions

  1. Sear the beef: Pat the beef chunks dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches—about 2-3 minutes per side—until a golden-brown crust forms. Remove and set aside. Pro tip: Searing boosts the savory, caramelized notes in your shredded beef in a deep tomato sauce.
  2. Build the flavor base: Lower heat to medium, then sauté onions, carrots, and celery with a little extra oil if needed. Cook for about 5-7 minutes, stirring until soft and aromatic. Add garlic, stirring for another 30 seconds.
  3. Deglaze and simmer: Pour in red wine, scraping up browned bits for flavor. Let wine reduce by half—about 2 minutes. Stir in tomato paste and let it caramelize for another minute.
  4. Add tomatoes & liquid: Return seared beef (with juices) to the pot. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, bay leaves, and beef broth. Mix well.
  5. Slow simmer for ultimate tenderness: Bring mixture to a gentle boil, then reduce to low. Cover and simmer for 2 to 2.5 hours, until beef easily shreds apart with a fork. Stir occasionally and add a splash more broth if sauce seems too thick.
  6. Shred and finalize the sauce: Remove beef and shred using two forks. Return meat to the pot, discarding bay leaves, and stir sauce until silky and luscious. Taste and adjust seasoning as needed.
  7. Cook pasta & serve: Boil pappardelle according to package instructions. Toss drained pasta with a generous ladle of beef ragu for flavor harmony. Plate and finish with Parmesan and parsley. Personalized tip: For an elegant touch, drizzle with good olive oil and serve with crusty bread or a crisp salad.

Notes

  • Don’t Skip the Sear: Failing to brown meat leaves flavor on the table. Data shows umami compounds increase by 40% after proper searing.
  • Rushing the Simmer: Cutting simmer time leads to tough beef. Give your dish 2-2.5 hours to become fork-tender and deeply flavored.
  • Best Beef Cuts: Beef chuck is ideal for its marbling and flavor, but brisket and short ribs are excellent alternatives.
  • Make Ahead: This ragu tastes even better the next day! Make up to 2 days ahead and refrigerate. Flavors deepen beautifully over time.
  • Freezer-Friendly: Portion ragu into freezer bags or airtight containers. Keeps for up to 3 months.
  • Pasta Options: Pappardelle is traditional, but tagliatelle, fettuccine, rigatoni, or any sturdy pasta works beautifully.
  • Wine Substitute: For an alcohol-free version, substitute red wine with additional beef broth plus 1 tablespoon of balsamic vinegar.
  • Lighter Version: Swap beef for lean turkey breast or skinless chicken thighs. Use whole-wheat pasta for added fiber.
  • Vegetarian Version: Replace beef with jackfruit, lentils, or hearty roasted mushrooms. Use vegetable broth.
  • Storage: Store leftovers in an airtight container for up to 4 days. Store pasta and sauce separately for best results.
  • Reheating: Add a splash of broth or water when reheating to restore sauce consistency.

Find it online: https://juicymeatrecipes.com/slow-cooked-beef-ragu/