Slow Cooked Shredded Beef Ragu Pasta
Unlock the secret to a rich and flavorful beef ragu with our easy recipe! This beef ragu recipe is the result: a foolproof process designed for repeatable success in your kitchen.
Ingredients
Ragu
- 1.2 kg chuck beef or other slow cooking beef cut, cut into equal 4 pieces (Note 1)
- 2.5 lb chuck beef or other slow cooking beef cut, cut into equal 4 pieces (Note 1)
- 1 tbsp salt
- Black pepper
- 3 tbsp olive oil separated
- 3 cloves garlic minced
- 1 onion diced
- 1 cup carrots diced (Note 2)
- 1 cup celery diced (Note 2)
- 800 g crushed canned tomatoes
- 28 oz crushed canned tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes crumbled (Note 3)
- 1 cup beef broth full bodied, or sub with beef broth/stock
- 250 ml beef broth full bodied, or sub with beef broth/stock
- 1 tbsp apple cider vinegar
- 1 1/2 cups water (Note 3)
- 375 ml water (Note 3)
- 3/4 tsp dried thyme or 3 sprigs fresh thyme
- 3 dried bay leaves
To Serve
- 1 lb dried pappardelle or other pasta of choice (Note 4)
- 500 g dried pappardelle or other pasta of choice (Note 4)
- Freshly grated parmesan cheese or parmigiano reggiano
- Fresh parsley finely chopped (optional)
Instructions
Instructions
- Pat beef dry and sprinkle with salt and pepper.
- Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate. The aggressively brown part of the searing creates the fond in the pan, a crucial component to building up the overall depth of flavor.
- Turn stove down to medium low and add remaining 2 tbsp of olive oil.
- Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
- Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)
- Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker). This long cooking time is necessary to break down the tough connective tissues in the chuck roast, resulting in a tender, melt-in-your-mouth texture.
- Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
- Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).
To Serve (Note 4):
- Bring a very large pot of water with 1 tbsp of salt to the boil.
- Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
- Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
- When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
- Add 3/4 cup of pasta water into the fry pan.
- Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
- Yell for your family to sit down at the dinner table because you need to serve it immediately!
- Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.
Notes
One of the keys is selecting the right cut of beef; I found that chuck beef offers the perfect balance of flavor and texture when slow-cooked. And, of course, there's the searing technique. I'll show you how to aggressively sear the beef to unlock a depth of flavor you won't believe. Get ready to make the best beef ragu you’ve ever tasted.
Nutrition
Calories: 678kcalCarbohydrates: 69gProtein: 42gFat: 26gSodium: 1451mgFiber: 5gSugar: 8g
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