When the weather turns chilly, few dishes can match the comfort of a hearty beef ragu. This slow cooker recipe is your ticket to a warm, inviting meal that fills your home with rich, savory aromas. Perfect for busy days, it requires minimal prep and delivers a tender, flavorful dish that pairs beautifully with pasta or crusty bread. Get ready to enjoy a cozy dinner that feels like a hug in a bowl.
Steps
- Dry the beef with paper towels and season it with salt and pepper. Heat a tablespoon of olive oil in a large pot over high heat and brown the beef on all sides. Once browned, transfer the beef to a plate.
- Reduce the heat to medium-low and add the remaining olive oil to the pot. Sauté the minced garlic and diced onion for about 2 minutes, then add the diced carrots and celery, cooking slowly for an additional 5 minutes.
- Add the crushed tomatoes, tomato paste, crumbled bouillon cubes, red wine, water, dried thyme, and bay leaves. Return the beef and its juices to the pot, bring it to a simmer, then lower the heat to maintain a gentle bubble.
- Cover the pot and cook the beef slowly for about 2 hours, until it is tender enough to shred easily. Remove the beef and shred it using two forks, then return it to the pot.
- Simmer the shredded beef in the sauce for another 30 minutes to thicken it, allowing the beef to become even more tender. Taste and adjust seasoning with salt, pepper, and a bit of sugar if needed.
- Boil a large pot of salted water and cook the pappardelle pasta for one minute less than the package instructions suggest. Meanwhile, heat a portion of the ragu in a large pan.
- Transfer the cooked pasta directly from the pot to the pan with the ragu. Add a bit of pasta water and gently toss the pasta with the sauce until it’s well coated and the sauce thickens.
- Serve the pasta immediately, garnished with freshly grated parmesan or parmigiano reggiano, and optionally, some chopped fresh parsley.
Ingredients
- 1.2 kg / 2.5 lb chuck beef or similar slow-cooking beef cut, divided into 4 equal pieces
- 1 tablespoon salt
- Black pepper to taste
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 800g / 28oz canned crushed tomatoes
- 3 tablespoons tomato paste
- 2 beef bouillon cubes, crumbled
- 1 cup / 250ml full-bodied red wine (such as merlot or cabernet sauvignon) or substitute with beef broth/stock
- 1 1/2 cups / 375 ml water
- 3/4 teaspoon dried thyme or 3 sprigs fresh thyme
- 3 dried bay leaves
- 1 lb / 500g dried pappardelle or other pasta of choice
- Freshly grated parmesan cheese or parmigiano reggiano
- Fresh parsley, finely chopped (optional)
Nutritional Values
Calories: 5424cal | Carbohydrates: 552g | Protein: 336g | Fat: 208g | Saturated Fat: 72g | Cholesterol: 1020mg | Sodium: 8706mg | Potassium: 6930mg | Fiber: 40g | Sugar: 64g | Vitamin A: 18630IU | Vitamin C: 79.2mg | Calcium: 642mg | Iron: 38.4mg
FAQ
- What type of beef is best for the Slow Cooked Shredded Beef Ragu?
- A cut like chuck beef is ideal for this recipe, as it becomes tender and shreds easily after slow cooking.
- Which pasta pairs best with the Beef Ragu sauce?
- Pappardelle is recommended due to its wide, flat shape which allows the shredded beef and sauce to cling well, providing a robust flavor experience.
- Can I use a different type of pasta if I can’t find pappardelle?
- Yes, if pappardelle is unavailable, you can use the widest pasta you can find, such as tagliatelle or fettuccine.
- Is it necessary to toss the pasta with the sauce?
- Yes, it’s crucial to toss the pasta with the sauce to ensure the sauce coats every strand, enhancing the overall flavor and texture.
- How should the sauce be stored if I have leftovers?
- The ragu sauce can be stored in the refrigerator for up to five days or frozen for several months to preserve its flavor.
- Can I make this recipe using a slow cooker or pressure cooker?
- Absolutely, after completing the initial steps on the stove, you can transfer the ingredients to a slow cooker or pressure cooker, adjusting the cooking time accordingly.
Tips
- Opt for Pappardelle Pasta: This wide, flat pasta is excellent for clinging to the rich sauce and shredded beef. If possible, use a trusted brand like San Remo to ensure even cooking.
- Emulsify the Sauce with Pasta: Rather than simply pouring sauce over cooked pasta, toss the pasta with the sauce in a pan. This step, called emulsifying, ensures the sauce adheres better to the pasta, enhancing the dish.
- Cook Low and Slow: Keep the heat low enough that the sauce is only gently bubbling. This prevents burning and ensures the beef becomes tender and flavorful.
- Adjust Sweetness to Taste: Since canned tomatoes vary in sweetness, taste the sauce and add sugar, a half teaspoon at a time, if needed to balance the flavors.
Equipment
- Heavy-based pot or Dutch oven
- Large fry pan or skillet
- Tongs
