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.
Equipment
- 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
Instructions
- 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.
- 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.
- Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender and easily shreds.
- 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.
- 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.
- Serve the shredded beef ragu over the pasta.
- Sprinkle with grated Parmesan cheese.