Here’s a comforting and hearty dish idea featuring pasta or dumplings with shredded meat in a rich tomato-based sauce — perfect for cozy evenings or make-ahead meals.
🍝 Shredded Beef Ragu with Pasta or Dumplings
This slow-cooked, savory tomato sauce is infused with tender shredded beef and served over pasta or pillowy dumplings like gnocchi.
📝 Ingredients (Serves 4–6)
For the Meat & Sauce:
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2–3 lbs beef chuck roast or short ribs (boneless or bone-in)
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Salt & pepper to taste
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2 tbsp olive oil
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1 onion, diced
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4 cloves garlic, minced
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2 carrots, finely diced
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1 celery stalk, finely diced
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2 tbsp tomato paste
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1 cup red wine (or beef broth)
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1 (28 oz) can crushed tomatoes
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1 tsp dried oregano
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½ tsp red pepper flakes (optional)
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1 bay leaf
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1 tsp sugar (optional, to balance acidity)
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Fresh basil or parsley for garnish
For Serving:
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Cooked pasta (pappardelle, rigatoni, tagliatelle, or spaghetti)
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OR dumplings like potato gnocchi or spaetzle
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Grated Parmesan or Pecorino Romano cheese
🔪 Instructions
1. Sear the Meat
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Season meat with salt and pepper.
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In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
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Sear meat on all sides until browned (about 3–4 min per side). Set aside.
2. Build the Sauce
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In the same pot, lower the heat. Add onion, carrot, celery. Sauté 5–6 minutes until soft.
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Stir in garlic and tomato paste. Cook 1–2 minutes until fragrant.
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Pour in red wine and deglaze the pan, scraping up browned bits. Simmer for 2 minutes.
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Add crushed tomatoes, oregano, red pepper flakes, bay leaf, and sugar.
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Return seared meat to the pot. Cover and simmer on low heat for 3–4 hours, until meat is fork-tender and easy to shred.
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(Or cook in a slow cooker on low 8 hours or high 4–5 hours.)
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3. Shred the Meat
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Remove meat, shred with two forks, discard any excess fat or bones.
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Return meat to sauce. Stir and simmer uncovered for 15–20 minutes to thicken slightly.
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Taste and adjust seasoning with salt, pepper, or herbs.
4. Cook Pasta or Dumplings
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Cook pasta or gnocchi according to package directions. Drain and toss with a bit of sauce to coat.
5. Serve
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Plate pasta or dumplings, top with generous spoonfuls of shredded beef ragu.
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Sprinkle with Parmesan and garnish with fresh basil or parsley.
🍷 Pairing & Variations
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Wine pairing: Serve with a bold red like Chianti, Barbera, or Cabernet.
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Variation: Use shredded pork or lamb instead of beef.
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Make it creamy: Stir in a splash of cream or a knob of butter at the end for richness.
Would you like a version of this recipe adapted for pressure cooking (Instant Pot) or something closer to Eastern European dumplings with shredded meat?
