Slow Cooked Shredded Beef Ragu Pasta Recipe

I first made beef ragu on a day when I wanted a slow-cooked, comforting meal that didn’t require much effort. I had a chuck roast in the fridge and a can of tomatoes in the pantry, so I decided to let everything simmer for hours in my slow cooker. When I finally shredded the beef and tossed it with pasta, the sauce was rich, the meat was fall-apart tender, and the flavors were perfect.

Now, this is one of my favorite dishes to make when I need a meal that feels special but is actually really simple. The slow cooker does all the work, and by dinnertime, you have a sauce that tastes like it came straight from an Italian restaurant.

Servings	Total
6	8hrs 15mins

Where Did You Learn This Recipe?

I first learned about beef ragu from an Italian cookbook, but most recipes required standing by the stove for hours. I wanted something easier, so I started using my slow cooker instead. After tweaking the ingredients and cooking times, I finally found the perfect way to make a rich and flavorful ragu with minimal effort.

Why Beef Ragu Pasta

Beef ragu is the ultimate comfort food. It’s a hearty, slow-cooked sauce that’s packed with deep, savory flavors. The shredded beef melts into the sauce, making every bite satisfying. Plus, it’s a great meal to make ahead of time, and the leftovers taste even better the next day.

What Is Beef Ragu Pasta Made Of?

This dish is made with simple, wholesome ingredients that come together to create a rich, flavorful sauce:

• Beef chuck roast – Slow-cooked until tender and easy to shred.
• Onion, carrots, and garlic – Adds depth and natural sweetness.
• Tomatoes and tomato paste – The base of the sauce.
• Beef broth and red wine – Enhances the richness of the ragu.
• Italian seasonings – Oregano, basil, and bay leaves for flavor.
• Pasta – Pappardelle or any wide noodle works best.

What to Have with Beef Ragu Pasta

This dish pairs well with:

• Garlic bread – Perfect for soaking up the sauce.
• Side salad – A light salad with balsamic dressing balances the richness.
• Steamed or roasted vegetables – Broccoli, asparagus, or zucchini make a great side.
• Grated Parmesan cheese – A must for topping the pasta!

Is Beef Ragu Pasta Healthy?

Beef ragu is high in protein and made with natural ingredients. To make it lighter, you can use lean beef, whole wheat pasta, and add extra vegetables. The slow cooking process brings out rich flavors without needing a lot of added fat.

Kitchen Equipment

You’ll need:

• Slow cooker (or Dutch oven if cooking on the stove)
• Large pot for pasta
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon

Ingredients:

• 2 ½ pounds beef chuck roast
• 1 small onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• ½ cup red wine (optional, but adds great flavor)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 12 ounces pappardelle or fettuccine pasta
• ½ cup grated Parmesan cheese (for serving)
• 2 tablespoons olive oil

Step-by-Step Instructions

1. Sear the Beef (Optional, but recommended for extra flavor):
   • Heat olive oil in a large skillet over medium-high heat.
   • Season the beef with salt and pepper.
   • Sear on both sides for about 3 minutes per side, then transfer to the slow cooker.
2. Prepare the Sauce:
   • Add the diced onion, carrots, and garlic to the slow cooker.
   • Stir in the crushed tomatoes, tomato paste, beef broth, red wine, oregano, basil, bay leaf, salt, black pepper, and red pepper flakes.
3. Slow Cook the Beef:
   • Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender and easily shreds.
4. Shred the Beef:
   • Remove the beef from the slow cooker and shred it using two forks.
   • Discard the bay leaf.
   • Return the shredded beef to the sauce and stir to combine.
5. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the pasta according to package instructions until al dente.
   • Drain and toss with a little olive oil to prevent sticking.
6. Assemble the Dish:
   • Serve the shredded beef ragu over the pasta.
   • Sprinkle with grated Parmesan cheese.

Tips

• Use a Dutch oven – If you don’t have a slow cooker, cook the ragu in a Dutch oven. Simmer covered on low for about 3 hours, stirring occasionally.
• Make it ahead – This sauce tastes even better the next day! Store in the fridge for up to 3 days.
• Freeze leftovers – Freeze the shredded beef ragu for up to 3 months in an airtight container.

FAQs

1. Can I use a different cut of beef?
Yes! Short ribs or brisket also work well, but chuck roast is the most budget-friendly option.

2. Can I skip the red wine?
Yes, you can replace it with extra beef broth. However, the wine adds a rich depth of flavor.

3. What’s the best pasta for ragu?
Wide noodles like pappardelle, fettuccine, or tagliatelle work best because they hold onto the thick sauce.

4. How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of water if needed.

Conclusion

This slow-cooked shredded beef ragu pasta is the kind of meal that makes you feel like you’re eating at an Italian restaurant—without all the effort. The beef becomes incredibly tender, the sauce is rich and flavorful, and it pairs perfectly with a bowl of pasta. Whether you make it for a family dinner or meal prep for the week, this dish is guaranteed to be a hit. Try it out and enjoy a comforting, homemade meal that’s full of deep, savory flavors!

MORE RECIPES