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Beef Ragu is flavor-packed, Italian-inspired comfort food. Make it easier in the slow cooker and serve it over pappardelle pasta.
This is my go-to meal to serve when company is over or when I want to make a big batch of something to last for several meals throughout the week. While it does require a bit of work upfront, the slow cooker does the rest of the work making the meat fall-apart tender and the sauce luxuriously smooth.
This past summer when I shared this Bruschetta recipe, I also shared a bit about our trip to Italy. One of our favorite things we did there was to take a cooking class in the countryside near Siena at Le Pietre Vive Farmhouse. Our teacher, Nonna Ciana, and her translators taught us how to make an authentic four-course Italian meal. The class was almost a full-day event and in between preparing the various courses, I asked dozens of questions about all of my favorite Italian dishes and their preparation. It was amazing to learn from her and get her take on Italian cuisine.
After the class, her translator sent me an email with dozens of their recipes attached. I guess I wasn’t too discreet about asking for all their cooking secrets!
I’ve loved working my way through those recipes and today, I’m sharing a (slightly adapted) version of her Beef Ragu. I switched a few ingredients (left out the milk and pancetta; swapped in broth for wine) and adapted it to go in the slow cooker, but the general ingredients and process come from her recipe. Grazie, Nonna Cianna!
So, first off, let’s talk about WHAT exactly this dish is and next how to prepare it!
What is a meat ragu?
Meat ragu is a hearty, seasoned Italian sauce made up of meat and tomatoes. It is usually used in pasta dishes like this one. While meat ragu can be made with many different kinds of meat this specific meat ragu is made with beef chuck roast. You’ll also generally find finely chopped onions, celery, and carrots in a meat ragu. In Italian cuisine, those three vegetables chopped and then slowly cooked in olive oil becomes soffritto. Soffritto is used as a base for a lot of pasta sauces.
QUICK TIP
Ragu or ragout? Beef ragu is Italian, and the French equivalent is a ragout. This classic dish is seen in many versions around the world, each with its own specific twist. Because ragu is such a classic dish, one brand of commercial pasta sauce uses it as its product name!
What is the difference between a ragu and a Bolognese?
Ragu is a meat-based sauce with tomatoes, chopped carrot, celery, and onion (soffritto) and is generally made with red wine. Bolognese is short for ragù alla bolognese and is a variation of ragu. Bolognese sauce originated in Bologna, Italy (ragu comes from Naples), and uses white wine and fewer tomatoes. The pasta generally differs between sauces with thicker noodles for the Bolognese and thinner for ragu.
How do I make Beef Ragu?
Prepare the beef. Cut into large pieces and generously salt and pepper all sides. Sear the beef and then place it in the slow cooker.
Preparethesoffritto. Sauté onion, garlic, carrots, and celery and then add to slow cooker.
Add everything else (except the pasta) to the pot. Add the remaining ingredients — some seasonings, tomatoes, and tomato paste. Stir, cover, and cook on low heat.
Shred beef and cook pasta. Remove the beef and shred it while you start cooking the pasta.
Toss beef with hot cooked pasta. Using tongs, grab the cooked pasta and toss it directly into the pot with the meat ragu. Toss it with some pasta water to get great emulsification.
Garnish and enjoy. Top with Parmesan cheese, fresh herbs as desired, and enjoy hot!
QUICK TIP
Beef Ragu is traditionally prepared with red wine; go with a hearty red, such as Chianti, Pinot Noir, or Sangiovese. If you prefer to not use wine, substitute with a rich beef broth or stock.
Tips for the perfect Beef Ragu:
Searing the beefreally locks in the flavor and is essential to the overall amazing taste of this Beef Ragu.
Sautéingthe vegetables (carrots, celery onion, and garlic) over low heat adds so much flavor and depth to this recipe; don’t skip this step!
The pasta you use makes a huge difference. I love pappardelle pasta in this recipe and I highly recommend DeLallo’s® pappardelle pasta. (It’s perfect for this dish –not sponsored; just a fan!)
And while we’re talking pasta, the final step of tossing the meat with reserved pasta water and hot pasta is one of the “secrets” to Italian pastas. It’s called emulsifying and that’s how you get a luxuriously smooth sauce. More info here
Another big key is using high-quality ingredients. The one ingredient that makes the biggest difference in this dish (IMO) is the crushed tomatoes. I’ve tried a few different brands and my all-time favorite for this ragu is Muir Glen® Organic fire-roasted crushed tomatoes (again, not sponsored, just a fan!) You can see the picture of these tomatoes above this text.
Make a day ahead! See below for more info on why.
QUICK TIP
Pappardelle is one of the less-common kinds of pasta, but most larger grocery stores carry it. It’s a long, flat, wide noodle–imagine taking a lasagna noodle and slicing it into three long strips. That’s pretty much what pappardelle looks like. Wide egg noodles or fettuccini can fill in if you prefer. See photos farther down in this post.
STORAGE
Make-Ahead/Storing Tips:
Make-Ahead: Beef Ragu is ideal for preparing ahead. Cook everything except the pasta (it will bloat) in the slow cooker, then refrigerate overnight. This makes everything taste better and thickens the sauce, making dinner prep a extra easy.
Refrigeration: Once cooked, the ragu can be stored in the fridge for up to 4-5 days. If possible keep the sauce and pasta separate.
Freezing: Freeze the sauce in a gallon-sized bag for up to 3 months. Avoid freezing pasta; cook it fresh when you’re ready to serve with the defrosted sauce.
Repurpose Beef Ragu into a different meal.
This recipe makes a lot, which is great when you’re serving it to a crowd. But if you aren’t, this is the perfect dish to make ahead and repurpose into a few different meals. Obviously, you can make it with the pappardelle pasta for several meals, but here are some other ideas for using this delicious meat sauce:
Serve it over baked potatoes, polenta, or gnocchi.
Pile it on top of some crusty rolls, top with mozzarella cheese, and broil.
Serve it over zucchini noodles for a low-carb option.
Add additional beef broth to make a hearty soup.
Serve Beef Ragu with one of the following sides:
Italian Salad
Caprese Salad
Roasted Vegetables (or just Roasted Brussel Sprouts)
Quinoa Salad
Bruschetta
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3packages (8 oz. EACH)pappardelle pasta (I recommend DeLallo's brand)
reserved pasta water
Freshly grated Parmesan cheese and finely chopped fresh parsley (optional)
Instructions
Place chuck roast on a cutting board and dab both sides with a paper towel. Cut the roast into 6 even pieces andgenerously salt and pepper all sides.( I use almost a full tablespoon salt and about 1 teaspoon pepper.)
Heat 1 and 1/2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Brown the pieces on all sides for 3 minutes total. To get a good sear, don't overcrowd the meat; you can sear the meat in batches if needed). Don't skip this step. We are adding layers of flavor here. Once the meat is nicely seared with a good crust, remove the pieces from the Dutch oven and place them in the slow cooker. Use a 5-quart or larger slow cooker.
Turn heat down to medium-low and add the remaining 2 tablespoons of olive oil. Add the onion and sauté for 2 minutes. Next, add in the carrots and celery and sauté, stirring occasionally for 5-8 minutes. Add the garlic and sauté for 30 seconds.
Turn the heat to high, add red wine or beef stock, and scrape up any browned bits. Stir and simmer for 3 minutes and then pour the stock and veggie mixture into the crockpot.While the veggies are simmering, you can add in everything else to the slow cooker: the crushed tomatoes, tomato paste, dried thyme, dried basil, dried oregano, bay leaves, and beef bouilloncube (See Note 1).
Cover the cooker and cook on low heat (high is not recommended) for 6 - 8 hours (The meat is perfect right around 7-7.5 hours -- tested in both of my slow cookers.) Remove beef, discarding any gristle or fat, and shred with 2 forks then return to crockpot.
Adjust the meat sauce's seasoning to your taste with salt and pepper. Cover and place on warm or cover and store in the fridge overnight if you're making this ahead of time.
WHEN READY TO SERVE: Bring a large pot of water to a boil. Add a tablespoon of salt and then add the pappardelle pasta* (See note 2). Cook according to package instructions but do not drain! Right before the pasta is done cooking, remove 1 cup of the pasta water.
Meanwhile, place about half of the meat sauce in a very large pan. Put over high heat. Once the pasta is cooked, use tongs to grab it straight from the pot and add to the pan. Toss the pasta with the meat sauce, slowly adding in the reserved pasta water as needed. (I'll use anywhere from 1/2 cup to the full cup.)If serving a large group, use all of the sauce.
Toss everything until you have a thick sauce that coats the pasta and the pasta water has evaporated. Serve immediately topped with fresh parsley as desired and plenty of freshly grated Parmesan cheese.
Recipe Notes
Note 1: Here are the exact beef bouillon cubes I use. These are dual strength meaning you'll need 2 teaspoons of bouillon powder or 2 smaller cubes.
Note 2: This dish makes a lot of food. I generally make it for 2 meals unless I'm serving a crowd. To do so, cook half of the pasta and toss with half of the meat sauce. Reserve the rest of the (uncooked) pasta and the rest of the meat sauce to prepare later on in the week.
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.
DID YOU MAKE THIS RECIPE?
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I use fairly inexpensive braising or stewing steak – often known as chuck steak, which comes from the forequarter. Usually, this consists of parts of the neck, shoulder blade, and upper arm. It's a tough but very flavorful cut of meat.
Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours. The beef is ready if it falls apart easily when pulled apart with two forks. NOTE: If you desire a thicker sauce, stir the cornstarch/water mixture into the slow cooker.Cover and cook on high heat for an additional 30 minutes and allow to thicken.
When it comes to slow-braised beef ragus, you can't really overcook the sauce. It's recommended that your cook your ragu for at least two hours. If you plan on cooking for longer, make sure there is enough liquid in the pot to keep the sauce properly hydrated so it doesn't burn.
Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.
That process should take about an hour, then the rest of the work will be simmering your ragù. You will want to simmer it a minimum of 2 hours but I prefer at least 3, if not 3 1/2. The magic of this sauce is the slow cooking, and using the best ingredients that you can find.
If the beef is still tough after 2.5 hours of cooking, it needs to cook for longer. Make sure the sauce is still bubbling very gently (you should be able to see bubbles appearing in the sauce; if not, the heat is too low and the beef will take a lot longer to cook).
Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it.Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.
Varieties. In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as ragù in bianco (white ragù).
And while this Slow Cooked Shredded Beef Ragu Sauce will be great with any type of pasta, the best pasta for a rich sauce like this ragu is pappardelle. This wide, flat pasta is especially great for this recipe because the shredded beef clings to the wide strands.
Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)
It does make a difference. It will be palatable after simmering for 30 minutes, but there will not be the best 'marriage'. The longer amount of cooking time enables the ingredients to better create the ultimate ragu alla bolognese flavor.
It depends. If the sauce is too strong, leave the lid on for a bit, recognizing that condensation will form and water will therefore be added to the sauce. Lid off will allow extra moisture in the sauce to evaporate and thicken it. So, if you want a thicker sauce, lid off.
According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”
You will know it's ready by taste. I constantly taste my ragu it's cooking, and you will notice when the meat just gets really soft and falls apart. It's almost impossible to overcook the ragu unless you are using very lean meat.
Undeniably one of the best known Italian dishes, Ragù is a Mazzetti family favourite. Our Balsamic Vinegar adds depth and flavour to this delicious Ragù recipe.
According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”.
Simmering with a lid on creates a low pressure chamber in the pot, helping in the cooking process and retaining a majority of the moisture in the pot. Removing the lid while simmering allows the evaporated water to escape the pot and reduces the sauce, concentrating the flavors.
Your spaghetti sauce may taste bland due to insufficient seasoning. Try adding more salt, herbs (like basil, oregano, or thyme), and other flavor enhancers like garlic, onion, or red pepper flakes. Also, a dash of sugar can balance flavors and bring out the natural sweetness of tomatoes.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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