I love making this slow cooked shredded beef ragu when I want something deeply comforting and full of rich flavor. The beef becomes incredibly tender as it cooks, and the sauce develops a depth that makes every bite of pasta feel satisfying and hearty.
Why You’ll Love This Recipe
I enjoy how this recipe transforms simple ingredients into something truly special. The slow cooking process allows the flavors to build beautifully, and the shredded beef melts into the sauce. I also like that it’s perfect for making ahead, since it tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) beef chuck roast
2 tablespoons (30 ml) olive oil
1 small onion, finely chopped (about ½ cup / 75 g)
2 cloves garlic, minced
1 medium carrot, finely diced (about ½ cup / 75 g)
1 celery stalk, finely diced (about ½ cup / 75 g)
1 can (14 oz / 400 g) crushed tomatoes
2 tablespoons (30 g) tomato paste
1 cup (240 ml) beef broth
½ cup (120 ml) red wine (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon chili flakes (optional)
250 g (about 9 oz) pasta (pappardelle or fettuccine)
For serving:
¼ cup (25 g) grated parmesan cheese
1 tablespoon fresh parsley, chopped
Directions
I start by heating olive oil in a large pan over medium-high heat. I season the beef with salt and pepper, then sear it on all sides until browned. This step adds a lot of flavor to the final dish.
I remove the beef and in the same pan sauté the onion, garlic, carrot, and celery until softened and fragrant.
I stir in the tomato paste and cook it for a minute, then pour in the red wine (if I’m using it) and let it simmer briefly.
I add the crushed tomatoes, beef broth, oregano, basil, and chili flakes, then return the beef to the pot.
I transfer everything to a slow cooker and cook on low for 7–8 hours (or high for 4–5 hours) until the beef is very tender.
Once cooked, I remove the beef and shred it using two forks, then return it to the sauce and mix well.
Meanwhile, I cook the pasta in salted boiling water until al dente, then drain it.
I toss the pasta with the ragu sauce, making sure everything is well coated.
I serve it hot, topped with grated parmesan and fresh parsley.
Servings and Timing
I usually get about 3 to 4 servings from this recipe.
Preparation time: 20 minutes Cooking time: 7–8 hours (slow cooker) Total time: about 8 hours 20 minutes
Variations
I sometimes add mushrooms for extra depth or swap the beef for lamb for a different flavor. When I want a richer sauce, I stir in a splash of cream at the end. I also like using fresh herbs instead of dried ones when I have them available.
storage/reheating
I store the ragu in an airtight container in the refrigerator for up to 4 days. I can also freeze it for up to 3 months. When reheating, I warm it gently on the stove and add a bit of broth or water if the sauce has thickened too much.
FAQs
Can I make this without a slow cooker?
I can cook it in a heavy pot on the stove over very low heat for about 3–4 hours until the beef is tender.
What cut of beef works best?
I prefer chuck roast because it becomes very tender when slow cooked.
Can I skip the wine?
I can leave out the wine and replace it with extra beef broth.
What pasta works best with ragu?
I like wide pasta like pappardelle or fettuccine because it holds the sauce well.
Can I make this ahead of time?
I often prepare it a day in advance since the flavor improves after resting.
Conclusion
I find this slow cooked shredded beef ragu pasta to be one of the most comforting meals I can prepare. The tender beef and rich sauce make it incredibly satisfying, and it’s a recipe I turn to whenever I want something hearty and full of flavor.
