Slow Cooked Shredded Beef Ragu Pasta
Indulge in the rich, comforting flavors of this hearty beef ragu, slow-cooked to perfection and tossed with your favorite pasta. This dish is a classic Italian comfort food that’s perfect for a cozy night in.
Ingredients:
- 1.5 kg beef chuck, cubed
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 tbsp tomato paste
- 2 beef bouillon cubes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Olive oil
- Your favorite pasta
Cooking Guide:
- Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, seasoning with salt and pepper. Remove and set aside.
- Sauté vegetables: In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook for 30 seconds more.
- Deglaze and simmer: Pour in red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half.
- Combine ingredients: Add crushed tomatoes, tomato paste, beef bouillon, oregano, basil, thyme, and red pepper flakes. Stir to combine.
- Slow cook: Return browned beef to the pot. Bring to a simmer, then reduce heat to low. Cover and simmer for 6-8 hours, or until beef is tender and falling apart.
- Shred beef: Use two forks to shred the beef in the pot.
- Cook pasta: Cook pasta according to package directions.
- Combine: Drain pasta and toss with the beef ragu. Serve immediately, garnished with fresh parsley if desired.
Tips:
- For a deeper flavor, sear the beef well before adding it to the pot.
- Use a good quality red wine for the best results.
- Adjust the cooking time based on your beef’s tenderness.
- You can add other vegetables, such as mushrooms or zucchini, to the ragu for extra flavor and texture.
- Serve with crusty bread for soaking up the delicious sauce.
- This ragu is even better the next day!
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