Description
A rich and comforting slow cooked shredded beef ragu served over pasta, featuring tender beef and a deeply flavorful tomato-based sauce.
Ingredients
- 1 lb (450 g) beef chuck roast
- 2 tablespoons (30 ml) olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tablespoons (30 g) tomato paste
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes (optional)
- 250 g pasta (pappardelle or fettuccine)
- 1/4 cup (25 g) grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large pan over medium-high heat. Season beef with salt and pepper, then sear on all sides until browned.
- Remove beef and sauté onion, garlic, carrot, and celery in the same pan until softened.
- Stir in tomato paste and cook for 1 minute.
- Add red wine (if using) and let it simmer briefly.
- Stir in crushed tomatoes, beef broth, oregano, basil, and chili flakes.
- Return beef to the pot and transfer everything to a slow cooker.
- Cook on low for 7–8 hours or high for 4–5 hours until beef is tender.
- Remove beef, shred with forks, and return to the sauce.
- Cook pasta in salted boiling water until al dente, then drain.
- Toss pasta with the ragu sauce until well coated.
- Serve hot topped with parmesan cheese and fresh parsley.
Notes
- Chuck roast works best for tender, shreddable beef.
- Wine can be replaced with additional beef broth.
- Add mushrooms for extra depth of flavor.
- Freeze leftovers for up to 3 months.
- Reheat with added broth or water to loosen sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
