Description
Beef Ragu Pasta is a rich, slow-cooked Italian classic loaded with savory tomato flavor, tender shredded beef, and aromatic herbs. Perfect for cozy dinners and Sunday family meals.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, peeled and diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 pounds chuck roast or stewing beef
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup dry red wine (or beef broth)
28 oz crushed tomatoes
2 bay leaves
12 oz pasta (pappardelle or rigatoni)
Fresh parsley or basil, for garnish
Grated Parmesan cheese, for serving
Instructions
1. Heat olive oil in a large Dutch oven over medium heat. Add onion and carrots. Sauté for 5–6 minutes until softened.
2. Add garlic and tomato paste. Cook for 1–2 minutes until fragrant.
3. Season beef with salt and pepper. Add to pot and sear on all sides until browned.
4. Stir in oregano, red pepper flakes, and pour in wine to deglaze the pan.
5. Add crushed tomatoes and bay leaves. Bring to a simmer, then reduce heat.
6. Cover and cook on low for 2.5 to 3 hours until beef is tender and shreddable.
7. Remove bay leaves and shred beef directly in the pot.
8. Cook pasta according to package instructions. Drain and add to ragu.
9. Toss to coat, then garnish with herbs and cheese before serving.
Notes
Use beef broth instead of wine for a family-friendly version.
For deeper flavor, let the ragu sit overnight in the fridge and reheat the next day.
Pairs perfectly with crusty bread and a bold red wine.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 490
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: beef ragu pasta, Italian meat sauce, slow cooked ragu