Beef Ragu Pasta
January 14, 2026 • 0 comments
Rich, hearty, and bursting with slow-simmered flavor, Beef Ragu Pasta is Italian comfort food at its finest. Tender chunks of beef are seared and braised in a savory tomato, red wine, and herb sauce until they melt apart with every bite. Tossed with ribbons of pappardelle and topped with freshly grated parmesan, this dish brings the warmth of traditional Italian cooking straight to your table. Perfect for family dinners or special occasions.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (2.5 lbs) Grass-fed Chuck Roast
- (1 tablespoon) Salt
- (To taste) Black pepper
- (3 tablespoons) Olive oil
- (3 cloves) Garlic, minced
- (1 piece) Onion, diced
- (1 cup) Carrots, diced
- (1 cup) Celery, diced
- (800 grams) Canned tomatoes, crushed
- (3 tablespoons) Tomato paste
- (2 cubs) Beef bouillon, crumbled
- (1 cup) Red wine (Merlot, Cabernet Sauvignon, or substitute with beef broth)
- (1 ½ cups) Water
- (¾ teaspoons or 3 sprigs) Dried thyme or fresh thyme
- (3 pieces) Dried bay leaves
- (500 grams) Dried pappardelle or pasta of choice
- (For topping) Chopped fresh parsley (optional)
- (For topping) Freshly grated parmesan or parmigiano reggiano
Directions
- Prepare and Sear the Beef
Pat the beef dry and season with salt and pepper. Heat 1 tablespoon of olive oil in a heavy pot over high heat. Sear the beef on all sides until deeply browned, about 3–5 minutes total. Transfer to a plate and set aside. - Cook the Soffritto
Reduce heat to medium-low and add the remaining 2 tablespoons of olive oil. Sauté the garlic and onion for 2 minutes, then add carrots and celery. Cook slowly for 5 minutes until softened and fragrant. - Build the Sauce
Stir in crushed tomatoes, tomato paste, bouillon, red wine, water, thyme, and bay leaves. Return the beef (with any juices) to the pot. Bring to a simmer, then reduce the heat to low so it gently bubbles. - Slow Cook the Ragu
Cover and cook for 2 hours, or until the beef is fork-tender and easy to shred. (For slow cooker or pressure cooker instructions, see notes below.) - Shred and Thicken
Remove the beef and shred it with two forks. Return to the pot and simmer uncovered for about 30 minutes, until the sauce thickens and the flavors intensify. Adjust seasoning with salt, pepper, and a pinch of sugar if needed. - Cook and Toss the Pasta
Bring a large pot of salted water to a boil. Cook pasta 1 minute less than the package directions. Meanwhile, warm 5 cups of ragu in a large pan. Transfer the cooked pasta directly into the sauce, along with ¾ cup of pasta water. Toss for 1–2 minutes until the sauce thickens and clings perfectly to the noodles. - Serve
Serve immediately, topped with freshly grated parmesan and parsley. Enjoy with a side of crusty bread or a glass of red wine.
Tips & Notes
- Beef choice: Chuck roast is ideal for tenderness, but brisket or short ribs also work well.
- Don’t rush it: Gentle simmering helps the beef become melt-in-your-mouth tender.
- Pasta pairing: Pappardelle is perfect, but tagliatelle or fettuccine are great alternatives.
- Make ahead: The ragu tastes even better the next day — refrigerate for up to 5 days or freeze for up to 3 months.
- Slow cooker option: After searing, transfer everything to the slow cooker and cook on low for 6–8 hours.
- Pressure cooker option: Cook on high for 40 minutes, then shred and reduce sauce as needed.
