Slow Cooked Beef Ragu (Printable)

Tender beef simmered in tomato sauce with herbs, served atop pappardelle pasta for a rich Italian dish.

# Ingredient List:

→ Beef & Aromatics

01 - 2 lbs beef chuck, cut into 2-inch pieces
02 - 2 tbsp olive oil
03 - 1 large yellow onion, finely chopped
04 - 2 medium carrots, peeled and finely diced
05 - 2 celery stalks, finely diced
06 - 4 garlic cloves, minced

→ Liquids & Tomatoes

07 - 1 cup dry red wine
08 - 1 can (28 oz) crushed tomatoes
09 - 2 tbsp tomato paste
10 - 1 cup beef stock

→ Herbs & Seasoning

11 - 2 tsp dried oregano
12 - 1 tsp dried thyme
13 - 2 bay leaves
14 - 1 tsp salt, plus more to taste
15 - ½ tsp freshly ground black pepper
16 - Pinch of red pepper flakes (optional)

→ Pasta & Garnishes

17 - 1 lb pappardelle pasta
18 - Freshly grated Parmigiano-Reggiano cheese, for serving
19 - Fresh basil or flat-leaf parsley, chopped, for garnish

# Directions:

01 - Generously season beef chunks with salt and black pepper.
02 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear beef in batches until browned on all sides. Transfer to a plate.
03 - Add onion, carrots, and celery to the pot. Cook, stirring occasionally, for 6 to 8 minutes until softened. Add garlic and cook for 1 minute more.
04 - Stir in tomato paste and cook for 2 minutes. Deglaze with red wine, scraping up browned bits from the pot. Simmer for 2 to 3 minutes until slightly reduced.
05 - Return seared beef to the pot. Add crushed tomatoes, beef stock, oregano, thyme, bay leaves, and optional red pepper flakes. Stir well and bring to a gentle simmer.
06 - Cover and cook on low heat for 3 hours, stirring occasionally, until beef is fork-tender and sauce is thickened. Skim off excess fat as needed.
07 - Remove bay leaves. Shred beef directly in the sauce using two forks. Taste and adjust seasoning with salt and pepper as necessary.
08 - Bring a large pot of salted water to a boil. Cook pappardelle until al dente according to package instructions. Reserve ½ cup of pasta water, then drain pasta.
09 - Toss cooked pasta with the beef ragu, adding reserved pasta water as needed to reach desired consistency.
10 - Plate the pasta and ragu mixture. Garnish with freshly grated Parmigiano-Reggiano and chopped fresh basil or parsley. Serve immediately.

# Expert Tips:

01 -
  • The beef becomes so tender it practically dissolves into the sauce, creating a velvety texture that makes every bite feel indulgent
  • This is a recipe that rewards patience—three hours of gentle cooking transforms simple ingredients into something that tastes like you've been simmering it since dawn
  • It's the kind of meal that fills your home with the most welcoming aroma, making everyone want to gather around your table
02 -
  • Don't skip the searing step. This is where the magic begins. A pale, unseared beef makes a pale, unsearing sauce. That golden crust is flavor, pure and simple.
  • Temperature is everything. Too high a heat and your beef becomes tough and stringy. Too low and it never browses properly. Low and slow is the mantra here—this is not the dish to rush.
  • The sauce will seem thin after you add the liquid. Trust the process. Three hours of gentle cooking reduces that liquid significantly, concentrating flavors and thickening the sauce naturally. Resist the urge to boil it rapidly; you'll lose the tenderness of the beef.
03 -
  • Add a Parmesan rind to the pot while simmering—it dissolves slightly and adds a savory depth that makes people ask what your secret ingredient is. Remove it before serving or shredding the beef.
  • If your sauce seems too thin after three hours, remove the lid and simmer for another thirty minutes to reduce and concentrate the flavors further. If it's too thick, a splash of stock or pasta water brings it back into balance.

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