Introduction

Experience the warmth and comfort of a home-cooked meal with a slow-cooked shredded beef ragu pasta. This dish is perfect for cozy family dinners or gatherings, combining tender beef with rich, savory flavors in a delightful sauce that clings to each strand of pasta. With a simple preparation process and the magic of slow cooking, you can create a meal that feels gourmet yet is easy to manage.

Detailed Ingredients with measures

Beef chuck roast, 2 pounds
Olive oil, 2 tablespoons
Onion, 1 large, chopped
Garlic cloves, 4, minced
Carrot, 1 medium, diced
Celery stalk, 1, diced
Red wine, 1 cup
Crushed tomatoes, 1 can (28 ounces)
Beef broth, 1 cup
Dried oregano, 1 teaspoon
Dried basil, 1 teaspoon
Salt, to taste
Pepper, to taste
Pasta of choice, for serving
Fresh parsley, chopped, for garnish

Prep Time

The preparation time for this delicious dish is approximately 15 minutes. This involves chopping vegetables, seasoning the beef, and getting everything ready for the slow cooker.

Cook Time, Total Time, Yield

The cook time is around 8 hours on low heat in a slow cooker. This results in tender, flavorful beef. The total time combines prep and cooking, making it about 8 hours and 15 minutes. This recipe serves 6 to 8 people, ideal for a family meal or leftovers that can be enjoyed throughout the week.

Detailed Directions and Instructions

Step 1: Prepare the Beef

Start by seasoning the beef with salt and pepper on all sides. This enhances the flavor of the meat.

Step 2: Sear the Beef

In a large skillet, heat some olive oil over medium-high heat. Once hot, add the beef and sear it on all sides until it is nicely browned. This step adds depth to the flavor.

Step 3: Prepare the Sauce

In the same skillet, add chopped onions, carrots, and celery. Sauté until the vegetables are softened and begin to caramelize. Then, add minced garlic and cook for an additional minute.

Step 4: Combine Ingredients in Slow Cooker

Transfer the seared beef into a slow cooker. Pour the sautéed vegetables on top, along with crushed tomatoes, tomato paste, red wine, beef broth, and Italian herbs. Mix everything together.

Step 5: Cook the Ragu

Set the slow cooker to low and let it cook for 8 hours or until the beef is tender and easily shreds with a fork.

Step 6: Shred the Beef

Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the sauce and mix well.

Step 7: Cook the Pasta

In a separate pot, cook the pasta according to the package instructions until al dente. Drain the pasta and reserve a little cooking water.

Step 8: Combine Pasta and Ragu

Add the cooked pasta to the slow cooker with the ragu. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.

Step 9: Serve

Plate the pasta and ragu, garnishing with freshly grated Parmesan cheese and fresh basil if desired.

Notes

Note 1: Beef Cut

Chuck roast is recommended for its flavor and tenderness when slow-cooked.

Note 2: Cooking Time

If you’re short on time, you can also cook the ragu on high for about 4 hours, but low and slow is the best method for flavor.

Note 3: Pasta Option

This ragu pairs well with various pasta types, including pappardelle, tagliatelle, or even polenta.

Note 4: Storage

Leftover ragu can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently before serving.

Cook techniques

Slow Cooking

This technique involves cooking food at low temperatures over an extended period, allowing flavors to meld and meat to become tender.

Shredding Meat

After slow cooking, use two forks to pull apart the meat into shreds, creating a texture that combines well with sauces and pasta.

Sautéing Aromatics

Begin by sautéing onions and garlic in oil to develop a flavorful base before adding other ingredients.

Deglazing

After sautéing, add a liquid (like wine or broth) to the pan to lift the browned bits from the bottom, enhancing the sauce’s depth.

Simmering

Allowing the sauce to simmer after combining with the meat helps to concentrate and deepen the flavors.

Tossing with Pasta

Combine cooked pasta with the shredded beef ragu, ensuring even coating and distribution of the sauce.

FAQ

Can I use a different cut of beef?

Yes, other cuts like brisket or chuck will work, but cooking times may vary.

How long does it take to cook the ragu?

It typically takes several hours in a slow cooker to achieve the desired tenderness.

Can I make this ahead of time?

Absolutely! The flavors actually improve if made a day in advance.

What can I serve with this ragu?

It pairs well with various pastas, polenta, or even crusty bread.

Is this recipe suitable for freezing?

Yes, you can freeze the ragu in airtight containers for later use.

How can I adjust the spice level?

Feel free to add red pepper flakes or other spices to the sauce as desired to increase the heat.

Conclusion

The Slow Cooked Shredded Beef Ragu Pasta is a rich and flavorful dish that highlights the beauty of tender, slow-cooked meat paired with a hearty sauce. The combination of deep flavors and satisfying textures makes it a perfect meal for gatherings or cozy nights in. This recipe is not only easy to prepare but also rewards you with delicious leftovers that can be enjoyed in various ways.

More recipes suggestions and combination

Beef Ragu Lasagna

Layer the shredded beef ragu with pasta sheets, béchamel sauce, and cheese for a delicious lasagna.

Pasta Bake with Ragu

Mix the beef ragu with cooked pasta, transfer it to a baking dish, top with cheese, and bake until bubbly.

Polenta with Beef Ragu

Serve the shredded beef ragu over creamy polenta for a comforting dish that’s perfect for winter evenings.

Ragu-Stuffed Peppers

Stuff bell peppers with a mixture of beef ragu and rice, then bake until the peppers are tender.

Beef Ragu Tacos

Use the shredded beef ragu as a filling for soft or hard shell tacos, topped with fresh cilantro and avocado.

Shepherd’s Pie with Ragu

Top the beef ragu with mashed potatoes and bake until golden brown for a hearty twist on shepherd’s pie.