Here’s a delicious and simple recipe for Slow-Cooked Shredded Beef Ragu Pasta that’s rich, hearty, and perfect for a cozy meal:
Ingredients (Serves 4–6)
- 2–3 lb beef chuck roast
- 1 large onion, diced
- 3–4 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt & black pepper to taste
- 2 tbsp olive oil
- 1 lb pasta (pappardelle, fettuccine, or spaghetti)
- Fresh parsley or basil for garnish
- Grated Parmesan cheese
Instructions
1️⃣ Prepare the Beef
- Season the beef roast with salt and pepper.
- In a skillet, heat olive oil over medium-high heat.
- Sear the beef on all sides until browned (2–3 min per side).
2️⃣ Slow Cook the Ragu
- Place the beef in a slow cooker.
- Add onion, garlic, carrot, celery, crushed tomatoes, tomato paste, beef broth, oregano, basil, and red pepper flakes.
- Cover and cook on low for 8 hours (or high for 4–5 hours) until the beef is fall-apart tender.
3️⃣ Shred the Beef
- Remove the beef from the slow cooker.
- Use two forks to shred it finely.
- Return the shredded beef to the sauce and stir to combine.
- Taste and adjust seasoning with salt and pepper.
4️⃣ Cook the Pasta
- Cook pasta according to package instructions until al dente.
- Drain and toss with a few spoonfuls of the beef ragu to coat.
5️⃣ Serve
- Plate the pasta, top with extra ragu, fresh parsley or basil, and grated Parmesan.
- Optional: drizzle with a little olive oil for richness.
Tips for the Best Ragu
- For extra depth, add a splash of red wine to the slow cooker before cooking.
- Let the ragu sit for 15–30 minutes after cooking; flavors deepen.
- Serve with crusty bread to soak up the sauce.
If you want, I can also give a shortcut version that uses less prep time but still gives tender shredded beef—perfect for a weeknight dinner.
Do you want me to do that?
