Beef Ragu Pasta

Beef ragu pasta became a favorite in my kitchen one winter when I needed a slow-cooked dish that would impress guests without stressing me out. I remember prepping it in the morning before a family dinner, layering flavors slowly with wine, tomatoes, herbs, and a big cut of beef that fell apart like magic after hours of simmering. By the time everyone arrived, the house smelled like an Italian trattoria and I knew I had something special.

The sauce clings beautifully to thick pasta like pappardelle and the rich, meaty flavor just gets better with time. It’s one of those dishes that feels rustic and elegant all at once and it always gets requests for seconds. If you’ve never made a slow-cooked ragu, I promise this is the one that’ll make you fall in love with the process.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chuck roast or beef shoulder – The perfect cut for shredding after long, slow cooking
• Olive oil – For browning the meat and building a flavorful base
• Yellow onion – Adds sweetness and depth to the sauce
• Carrots – Bring natural sweetness and texture
• Celery – Balances out the sauce with its subtle earthiness
• Garlic – Essential for richness and warmth
• Tomato paste – Concentrated tomato flavor that adds depth
• Crushed tomatoes – Forms the bulk of the sauce
• Red wine – Deglazes the pan and adds deep, savory notes
• Beef broth – Keeps the sauce juicy and full of flavor
• Bay leaf & fresh thyme – Add aromatic earthiness
• Salt and black pepper – To season everything perfectly
• Pappardelle or tagliatelle pasta – Wide noodles that hold the sauce well
• Parmesan cheese – A sharp, salty finish grated over the top
• Fresh parsley – For a burst of color and freshness

Tools You’ll Need

• Large Dutch oven or heavy pot – Perfect for browning and slow-simmering
• Tongs – For flipping and shredding the beef
• Cutting board and sharp knife – To prep all your vegetables
• Wooden spoon – For stirring the sauce without scratching the pot
• Measuring cups and spoons – To get the wine, broth, and tomato balance just right
• Large pot – For boiling the pasta
• Strainer – To drain your pasta once it’s perfectly cooked

Instructions

Step 1:

I begin by heating olive oil in a Dutch oven over medium-high heat and browning the beef on all sides. I do this in batches if needed to get a nice crust.

Step 2:

Once browned, I remove the beef and set it aside. In the same pot, I sauté the onions, carrots, and celery until soft and golden.

Step 3:

I add the garlic and tomato paste and cook for 1–2 minutes until it smells rich and slightly caramelized.

Step 4:

I pour in the red wine and scrape the bottom of the pan to release all those flavorful bits this is key!

Step 5:

Then I add the crushed tomatoes, beef broth, bay leaf, and thyme. I return the beef to the pot, making sure it’s mostly submerged in the sauce.

Step 6:

I cover the pot and simmer on low for about 3 hours, stirring occasionally until the beef is fork-tender.

Step 7:

Once the beef is tender, I remove it and shred it with two forks, then stir it back into the sauce. I let it simmer uncovered for another 15–20 minutes to thicken.

Step 8:

While the sauce thickens, I cook the pasta in salted boiling water until al dente and then drain it.

Step 9:

I toss the pasta directly into the ragu or plate the noodles and spoon the sauce generously over the top.

Step 10:

To finish, I sprinkle freshly grated Parmesan and chopped parsley over each serving and dig in while it’s still steaming hot.

Tips

If you don’t have wine, substitute with extra beef broth and a splash of balsamic vinegar.

This tastes even better the next day! It’s a perfect make-ahead meal for busy weeks.

Use fresh herbs when possible, but dried will work in a pinch just reduce the amount slightly.

You can freeze the ragu sauce separately and reheat it for a quick pasta night.

Ways to Serve

Toss with wide noodles like pappardelle, tagliatelle, or even rigatoni

Serve over creamy polenta for a cozy twist

Pair with garlic bread and a green salad for a full meal

Use leftovers for an Italian-style sloppy joe or ragu sandwich

Frequently Asked Questions

Can I make beef ragu pasta in a slow cooker?

Yes! After browning the meat and veggies, transfer everything to a slow cooker and cook on low for 8 hours.

What cut of beef is best for beef ragu pasta?

Chuck roast or beef shoulder works best they’re tender, shreddable, and flavorful after long cooking.

How long does beef ragu pasta last in the fridge?

Store it in an airtight container for up to 4 days. The flavor actually improves over time!

See You in the Kitchen

I hope you give this beef ragu pasta a try! It’s one of my absolute favorite comfort dishes and it never fails to impress. Whether it’s for Sunday dinner or a cozy night in, I’d love to know how yours turns out don’t forget to share or save this recipe for later!

Happy Cooking!

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