Beef Ragu Pasta is the ultimate comfort food—rich, hearty, and deeply satisfying. Slow-cooked beef melts into a velvety tomato-based sauce, coating every strand of pasta with irresistible flavor. Whether you’re hosting guests or craving a cozy dinner, this recipe delivers restaurant-quality results right at home.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Rich & Flavorful: Slow-cooked beef infuses the sauce with deep, savory notes.
- Comfort Food at Its Best: A soul-warming dish perfect for family dinners or special occasions.
- Crowd-Pleaser: Impressive enough for guests, yet comforting for a weeknight meal.
- Flexible & Make-Ahead: Tastes even better the next day and freezes beautifully.
- Authentic Touch: A blend of soffritto, wine, and herbs gives this ragu its classic Italian flair.
Ingredients Needed
For the Ragu Sauce
- 1.2kg (2.5 lb) chuck beef or other slow-cooking beef cut, cut into 4 equal pieces
- 1 tbsp salt + freshly cracked black pepper, for seasoning
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 large onion, finely diced
- 1 cup carrots, diced (about 2 medium carrots)
- 1 cup celery, diced (about 2 stalks)
- 800g (28 oz) canned crushed tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes, crumbled (or use beef stock concentrate)
- 1 cup (250 ml) full-bodied red wine (e.g., Merlot or Cabernet Sauvignon) – can substitute with beef stock
- 1 ½ cups (375 ml) water
- ¾ tsp dried thyme or 3 fresh thyme sprigs
- 3 dried bay leaves
To Serve
- 500g (1 lb) pappardelle or other pasta of choice
- Freshly grated Parmesan or Parmigiano-Reggiano
- Fresh parsley, finely chopped (optional garnish)
How to Make Beef Ragu Pasta
1. Prepare the Beef
Pat the beef dry with paper towels, then season generously with salt and black pepper. This helps create a beautiful crust when searing.
2. Sear the Beef
Heat 1 tbsp olive oil in a large heavy-bottomed pot over high heat. Add the beef pieces and sear on all sides until deeply browned (about 3–5 minutes total). Remove and set aside—this step locks in flavor.
3. Build the Flavor Base (Soffritto)
Lower the heat to medium-low. Add the remaining olive oil, garlic, and onion. Sauté until fragrant and translucent (about 2 minutes). Stir in carrots and celery, cooking slowly for 5 minutes to release their natural sweetness.
4. Add Liquids & Seasonings
Stir in tomato paste, then pour in the crushed tomatoes, red wine, water, bouillon cubes, thyme, and bay leaves. Return the seared beef (with any juices) to the pot. Bring the mixture to a gentle simmer.
5. Slow Cook the Ragu
Cover and cook on low heat for 2 hours, or until the beef is tender enough to shred easily. (For slow cooker: 8 hours on low. For pressure cooker: about 1 hour.)
6. Shred & Reduce
Remove beef pieces and shred with two forks. Return shredded beef to the sauce and simmer uncovered for another 30 minutes. Cook until the sauce thickens and clings to the back of a spoon.
7. Adjust Seasoning
Taste and season with extra salt and pepper as needed. If the sauce tastes a little sharp, stir in ½ tsp sugar to balance acidity. Set aside until ready to serve.
8. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta for 1 minute less than package directions (it will finish cooking in the sauce).
9. Combine Pasta & Ragu
Transfer pasta directly into a large skillet with about 5 cups of the ragu. Add ¾ cup pasta water. Toss over high heat for 1–2 minutes until the sauce thickens and coats the pasta.
10. Serve Immediately
Top with freshly grated Parmesan and a sprinkle of parsley. Serve hot and enjoy!
Serving and Storage Tips
- Serving: Pair with a green salad and crusty bread for a full Italian-style meal.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: Freeze ragu (without pasta) for up to 3 months. Thaw overnight in the fridge.
- Reheating: Gently reheat on the stovetop, adding a splash of water or broth if needed.
Helpful Notes
- Use a full-bodied red wine for the richest flavor, but beef stock works well if you prefer no alcohol.
- For extra depth, add a Parmesan rind to the sauce while simmering.
- Pappardelle works best because its wide ribbons hold the ragu beautifully, but tagliatelle or fettuccine are great too.
- This dish tastes even better the next day as the flavors meld together.
Beef Ragu Pasta
Ingredients
Method
- Pat the beef dry with paper towels, then season generously with salt and black pepper.
- Heat 1 tbsp olive oil in a large pot over high heat. Sear beef on all sides until browned. Remove and set aside.
- Lower heat to medium-low. Add remaining olive oil, garlic, and onion. Sauté 2 minutes. Add carrots and celery, cook 5 minutes.
- Stir in tomato paste, crushed tomatoes, beef stock, water, bouillon cubes, thyme, and bay leaves. Return beef to pot and bring to a gentle simmer.
- Cover and cook on low heat for 2 hours until beef shreds easily (or 8 hours in slow cooker, 1 hour in pressure cooker).
- Remove beef, shred with forks, return to sauce. Simmer uncovered 30 minutes until thickened.
- Taste and season with salt, pepper, and ½ tsp sugar if needed to balance acidity.
- Cook pasta in salted boiling water 1 minute less than package directions.
- Transfer pasta into skillet with ragu. Add ¾ cup pasta water. Toss over high heat 1–2 minutes until sauce coats pasta.
- Serve hot topped with Parmesan and parsley.
Notes
Conclusion
This Beef Ragu Pasta is everything you want in a comforting Italian meal—rich, hearty, and brimming with flavor. The tender shredded beef and velvety sauce create a dish that feels like a warm hug in every bite. Perfect for family dinners, special occasions, or meal prep, it’s a recipe you’ll return to again and again.
If you try this recipe, please leave a comment and star rating below—it means so much! Don’t forget to share it with friends on Pinterest or Facebook.
👉 What pasta shape do you love serving with ragu? Tell us in the comments!
Frequently Asked Questions (FAQ)
Can I use a different cut of beef?
Yes! Chuck beef works best, but brisket or short ribs also create a melt-in-your-mouth ragu.
How do I make this gluten-free?
Swap regular pasta for gluten-free pasta. The ragu sauce itself is naturally gluten-free.
Can I make this alcohol-free?
Absolutely. Substitute the wine with beef stock for a similar depth of flavor.
Is this recipe freezer-friendly?
Yes. Freeze the ragu (without pasta) for up to 3 months. Thaw overnight and reheat gently.
How thick should the sauce be?
The sauce should be thick enough to coat the back of a spoon and cling to the pasta without being watery.