What is the best pasta to pair with beef ragu?

Pappardelle is ideal for serving with beef ragu because its wide, flat shape holds the thick, shredded beef sauce well. Egg-based pappardelle is preferred as it has a stronger texture that resists breaking when mixed with the rich sauce. Other pasta types like fettuccine or tagliatelle can work but may not hold the sauce as effectively.

Can I make beef ragu using a slow cooker or pressure cooker?

Yes, beef ragu can be made in a slow cooker or pressure cooker. After browning the beef and sautéing the vegetables, deglaze with wine on the stove, then transfer to your appliance. Slow cook on low for 6 to 8 hours or pressure cook for about 40 minutes. Avoid adding extra water or salt, as the slow cooking process concentrates flavors naturally.

What is soffritto and why is it used in beef ragu?

Soffritto is a mixture of finely chopped celery, carrots, onions, and garlic cooked gently to form a flavorful base. It adds depth and complexity to beef ragu by enriching the sauce with aromatic sweetness and savory notes. While not mandatory, including soffritto significantly improves the overall flavor profile.

How can I fix beef ragu if the sauce tastes too acidic?

To reduce acidity in beef ragu, gradually stir in small amounts of sugar—about half a teaspoon at a time—until the flavor balances out. This technique helps mellow the sharpness from canned tomatoes without overpowering the sauce. Avoid adding too much salt, as it can intensify acidity.

How should I store leftover beef ragu and how long does it last?

Store leftover beef ragu in an airtight container in the refrigerator, where it will keep well for up to five days. For longer storage, freeze the sauce in portions; it can last for several months this way. When reheating, thaw overnight in the fridge and warm gently on the stove to preserve its texture and flavor.

Beef Ragu Pasta Recipe With Tender Slow Cooked Shredded Beef

Ingredients

– 1.2 kg chuck beef or other slow cooking beef cut, cut into 4 equal pieces

– 1 tbsp salt

– Black pepper to taste

– 3 tbsp olive oil, separated

– 3 cloves garlic, minced

– 1 onion, diced

– 1 cup carrots, diced

– 1 cup celery, diced

– 800 g crushed canned tomatoes

– 3 tbsp tomato paste

– 2 beef bouillon cubes, crumbled

– 1 cup red wine (full bodied like merlot or cabernet sauvignon) or substitute with beef broth/stock

– 1 1/2 cups water

– 3/4 tsp dried thyme or 3 sprigs fresh thyme

– 3 dried bay leaves

– 1 lb dried pappardelle pasta or other pasta of choice

– Freshly grated parmesan cheese

– Fresh parsley, finely chopped (optional)

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Instructions

1-First, pat the beef dry and season it with 1 tbsp salt and black pepper to taste. This helps achieve a nice sear and locks in the flavors.

2-Second, heat 1 tbsp of the olive oil in a heavy pot over high heat. Sear the beef pieces on all sides until deeply browned, about 3-5 minutes, then remove them from the pot.

3-Third, reduce the heat to medium-low and add the remaining 2 tbsp olive oil. Toss in the minced garlic and diced onion, sautéing for 2 minutes before adding the diced carrots and celery. Cook slowly for 5 minutes to create a flavorful soffritto base.

4-Fourth, stir in the crushed canned tomatoes, tomato paste, crumbled beef bouillon cubes, red wine (or substitute), water, dried thyme or fresh sprigs, and bay leaves. Return the beef and its juices to the pot, bring to a simmer, then lower the heat for a gentle bubble.

5-Fifth, cover and cook for 2 hours or until the beef is very tender. Once done, remove the beef, shred it coarsely with two forks, and put it back in the pot. Simmer uncovered for 30 minutes to thicken the sauce and soften the beef further.

6-Sixth, adjust the seasoning with salt, pepper, and optionally 1/2 tsp sugar if the sauce tastes too sour. Keep it covered until you’re ready to serve.

7-Finally, boil a large pot of salted water and cook the pappardelle pasta 1 minute less than the package instructions. Heat 5 cups of ragu in a large pan over high heat, drain the pasta with tongs into the pan, add about 3/4 cup of pasta cooking water, and toss gently until the sauce coats the pasta. Serve right away with freshly grated parmesan cheese and optional chopped parsley.

Notes

🔪 Cut the beef pieces about the size of a baseball for ideal cooking and shredding.
🧅 Soffritto (slow-cooked garlic, onion, carrot, celery) adds rich depth of flavor but can be skipped if needed.
🍝 Toss pasta with sauce and pasta water to help sauce cling and enhance flavor and texture.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Slow cooking and simmering
Cuisine: Italian
Diet: Gluten (depending on pasta choice)

Nutrition

Serving Size: 1 serving
Calories: 678
Sugar: 8 grams
Sodium: 1451 milligrams
Fat: 26 grams
Saturated Fat: 9 grams
Unsaturated Fat: approx. 17 grams
Trans Fat: 0 grams
Carbohydrates: 69 grams
Fiber: 5 grams
Protein: 42 grams
Cholesterol: 170 milligrams