The Most Amazing Slow Cooked Beef Ragu Recipe

If you are looking for a delicious comfort meal this winter – Slow Cooked Beef Ragu with Pasta is by far one of the best comforting and flavorful recipes around. When I tell you the meat is fall apart tender and is so full of flavor – I mean it. My husband and kids devoured it – there were NO leftovers. This recipe will for sure be on rotation for weekly dinners. You can see how I cooked it on TikTok here. Be sure to follow me on there for more recipes and other content!

Ingredients 

• 3 tbsp Olive Oil, divided
• 2 pounds Chuck Beef, or other slow cooking beef cut of your choice, cut into large pieces
• Salt & Pepper
• 5 Cloves Garlic, minced
• 1 Onion, small, diced
• 1 cup Celery, diced
• 1 cup Carrots, diced
• 1 ½ cup Beef Broth, divided
• 28 oz Crushed Tomatoes, canned
• 2 tbsp Tomato Paste
• 1 cup Water
• 1 tbsp Italian Blend Seasoning 
• 2 Bay Leaves
• 2 tsp Granulated White Sugar, to taste
• 2 tsp Salt, to taste
• 2 tsp Black Pepper, to taste
• 1 lb Pappardelle Pasta, cooked (My store didn’t have – so I used fettucine)
• Parmigiano-Reggiano Cheese, freshly grated as desired

Instructions 

1. Pat dry beef and generously season with salt and pepper. In a large Dutch oven or heavy bottom pot, heat 2 tbsp olive oil over high heat. Add beef and sear each side until very browned, then remove from heat and transfer to a plate; work in batches if needed.
2. Turn heat down to medium and add remaining tbsp of olive oil. Add garlic and sauté for about a minute, then add onion and continue sautéing for another minute.
3. Deglaze the pot by adding ½ cup beef broth and simmer for about one minute (scraping with a wooden spoon to loosen any browned bits that might be stuck on).
4. Add carrots and celery and sauté for around 3-5 minutes.
5. Add remaining ingredients to the pot: canned crushed tomatoes, remaining beef broth, water, Italian herb blend, bay leaves, granulated white sugar, salt, black pepper and bring to a slight simmer.
6. Return beef and juices to the pot, then cover and lower heat to low and let cook slowly for 3 hours or until beef tender to shred.
7. When beef tender, remove from pot and shred using two forks. Then, return shredded beef to the pot and stir in. Add in cooked pasta (preferably Pappardelle) and toss to coat in sauce. Serve with fresh parmigiano-reggiano cheese and a side of bread for dipping and enjoy!

Let me know in the comments if you try it! For another amazing comfort meal try my carne guisada recipe. Happy Cooking! Xx