This Shredded Beef Ragu recipe features tender beef chuck roast in a rich tomato sauce, served over your favorite pasta (in our case a thick-ribboned pappardelle)! It’s the ultimate comfort food for your whole family, perfect for a busy weeknight or special occasion!
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An Italian beef ragu is a classic Italian meat sauce known for its deep, rich flavors and hearty texture. It’s so cozy and comforting and hearty that it feels like fall weather on a plate.
Traditionally slow-cooked, this dish brings out the best in beef, making it fall-apart tender with a bold, savory taste that’s perfect for a robust al dente pasta or creamy polenta. We love serving this hearty, meaty sauce with thick noodles like pappardelle because they hold up best to the heft of the sauce that is way too overpowering for more delicate pastas like angel hair or even spaghetti.
The combination of beef chuck roast, red wine, and fresh herbs creates a deeply flavorful sauce that’s both hearty and satisfying. Yet despite its complex flavors, this classic beef ragu recipe is actually pretty straightforward. With the help of a Dutch oven or slow cooker, most of the work is hands-off, giving you time to relax while it cooks. It’s perfect for a Sunday dinner with family or whenever you have guests coming over.
Plus, the slow-cooked meat sauce in this dish warms you up from the inside out, making it perfect for a when you need a bit of home-cooked comfort or the weather starts turning colder.
For more tasty recipes featuring beef chuck roast, check out my Dutch Oven Pot Roast, Shredded Beef Chimichangas, Mississippi Pot Roast in Crock Pot, Easy Sauerbraten Recipe, and Slow Cooker Beef and Noodles!
Why We Love This Recipe
- It’s an easy family dinner for during the week, but with rich flavors that work well for special occasions.
- While we love serving it over pappardelle, this sauce pairs beautifully with any type of rustic or hearty pasta or even creamy polenta.
- It’s great for making ahead and enjoying the next day, as the flavors meld even more overnight.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Beef Chuck Roast – The best cut of beef for this recipe, providing rich flavor and tender texture after slow cooking.
- Kosher Salt and Freshly Ground Black Pepper – Essential for seasoning the beef and vegetables.
- Olive Oil – Used for searing the beef and sautéing the vegetables, adding a depth of flavor.
- Carrots, Onion, and Celery – These aromatic vegetables form the base of the sauce, adding sweetness and depth.
- Garlic – Adds a robust, savory note to the sauce.
- Tomato Paste – Concentrates the tomato flavor, giving the sauce its rich, hearty base.
- Red Wine or Beef Broth – Used to deglaze the pan and enhance the sauce’s depth. We don’t drink wine at our house, but I enjoy cooking with it so these small bottles are perfect since I don’t have to open up a large bottle and waste a bunch of it. Or you can just skip the wine and use beef broth instead.
- Fresh Rosemary and Thyme – Tied together with kitchen twine, these herbs infuse the sauce with aromatic flavors.
- Crushed Tomatoes – Form the body of the sauce, adding texture and sweetness.
- Beef Broth – Adds richness and helps to create the perfect consistency.
- Pappardelle Pasta – Our pasta of choice for its wide, flat noodles that hold the sauce beautifully.
- Heavy Cream – Adds a touch of creaminess to balance the tomato’s acidity.
- Parmesan Cheese – Freshly grated for serving, adding a salty, umami finish.
- Fresh Parsley – Chopped and sprinkled on top for a fresh, vibrant finish.
How to Make Slow Cooker Beef Ragu
- Prepare the beef. Pat the beef dry with paper towels and cut it into four large chunks. Season generously with kosher salt and freshly ground black pepper.
- Sear the beef. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef chunks and sear for 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Once browned, transfer the beef to a plate.
- Cook the vegetables. Add the remaining olive oil. Reduce the heat to medium and add the diced carrots, onion, and celery, seasoning with salt and pepper. Cook for about 15 minutes, stirring frequently, until softened and browned.
- Build the sauce. Add the minced garlic and cook for another minute. Stir in the tomato paste and cook for 1-2 minutes.
- Deglaze the pan. Using red wine or beef broth, deglaze the pan and scrape up the browned bits from the bottom. Continue to cook until the liquid is almost completely absorbed into the vegetables, then add the crushed tomatoes.
- Add beef and herbs. Return the seared beef to the pot. Tie the sprigs of fresh rosemary and thyme together with a piece of kitchen twine and add to the dutch oven along with the beef broth.
- Slow Cook the Ragu. Cover and simmer over medium to medium-low heat for 2 ½ to 3 hours until the beef is tender and easily shredded.
- Shred beef. Remove the herb stems and shred the beef, either in the pot or in a separate dish then returned back to the pot.
- Cook the Pasta. Cook the pappardelle according to package directions in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Finish and serve. Stir the heavy cream and parmesan cheese into the ragu. Add the cooked pasta, tossing to coat. Use the reserved pasta water to adjust the sauce’s consistency if needed. Transfer to a serving bowl, sprinkle with chopped parsley and extra parmesan, and enjoy immediately.
Recipe FAQ’s
Yes, beef brisket or shanks also work well. You could even use beef short ribs and remove the bones once the meet is fall-off-the-bone tender.
Absolutely, follow the same steps and cook on low for 8 hours.
Leftover Beef Ragu can be stored up to 5 days in an airtight container in the fridge.
For longer storage, freeze the ragu in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
Tips for Success
- Take the time to properly sear the beef. This step builds the flavor foundation for the entire dish.
- Don’t rush the cooking process. Slow cooking allows the beef to become tender and the flavors to develop fully.
- Fresh rosemary and thyme add an aromatic depth that dried herbs can’t match.
What to Serve with Beef Ragu
Pappardelle is a classic choice, but any pasta will work. Try tagliatelle, fettuccine, or even homemade pasta for a special touch.
Creamy polenta is a fantastic base for beef ragu, providing a smooth, buttery complement to the rich sauce.
Serve with crusty bread to soak up every last bit of the delicious ragu.
Substitutions and Variations
- Substitute the beef chuck roast with beef brisket or shanks.
- Use beef broth instead of red wine if you prefer.
- Any wide, flat pasta like tagliatelle or fettuccine works well in place of pappardelle. But you could even make this work with farfalle (bowtie) pasta or another shape.
- Swap heavy cream with half-and-half for a lighter option.
- Dried herbs can be used instead of fresh herbs in a pinch, but reduce the quantity by half.
More Family-Friendly Slow Cooker Recipes
- Slow Cooker Spicy Steak, Rice, Lentils & Quinoa
- Mexican Shredded Beef Barbacoa
- Crockpot Cubed Steak
- Slow Cooker BBQ Baked Beans
- Slow Cooker French Dip Sandwiches
- Slow Cooker Crack Chicken
- Slow Cooker Applesauce Pulled Chicken Sandwiches
Did you make this recipe?
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Beef Ragu with Pappardelle
Ingredients
- 2-3 pounds beef chuck roast
- 3 teaspoons kosher salt or more to taste
- 3 teaspoons freshly ground black pepper or more to taste
- 3 Tablespoons olive oil
- 3-4 carrots peeled and diced (about 1 cup)
- 1 large yellow onion chopped
- 4 celery stalks diced
- 6-8 garlic cloves minced
- 6 ounces tomato paste
- 1 cup red wine or beef broth
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 (15-ounce) can crushed tomatoes
- 2 ½ cups beef broth
- 24 ounces pappardelle
- ¾ cup heavy cream
- ½ cup freshly grated parmesan + extra for serving
- ½ bunch fresh parsley chopped
Instructions
- Pat the beef dry with paper towels. Cut into 4 large chunks for easier searing and better seasoning. Generously season on all sides with kosher salt and freshly ground black pepper, about 2-3 teaspoons of each.2-3 pounds beef chuck roast, 3 teaspoons kosher salt, 3 teaspoons freshly ground black pepper
- Add 2 tablespoons of the olive oil to a large dutch oven over medium-high heat. Once the oil is hot, add the chunks of beef searing for 3-4 minutes per side. Try not to overcrowd the pan and work in batches if necessary. Once the meat has been seared, transfer it to a plate and set aside.3 Tablespoons olive oil
- Add the remaining 1 tablespoon of olive oil to the dutch oven. Reduce the heat to medium and add the carrots, onion, and celery. Season with kosher salt and freshly ground black pepper, about 1 teaspoon of each. Cook over medium heat for 15 minutes, stirring frequently with a wooden spoon, until softened and browned. Add garlic and cook for 1 minute, continuing to stir. Add tomato paste and continue to cook and stir for another 1-2 minutes until combined.3-4 carrots, 1 large yellow onion, 4 celery stalks, 6-8 garlic cloves, 6 ounces tomato paste
- Deglaze the pan by adding the red wine (or beef broth) and using a wooden spatula or spoon to scrape up any browned bits that are stuck to the bottom of the pan. Continue to cook until the liquid is almost completely absorbed into the vegetables.1 cup red wine
- Tie the sprigs of fresh rosemary and thyme together with a piece of kitchen twine and add to the dutch oven along with the crushed tomatoes, beef broth, and the seared beef. Cover and simmer over medium to medium-low heat for 2 ½ to 3 hours until the meat easily shreds with two forks and is fall-apart tender. Check occasionally and add up to 1 extra cup of beef broth as needed.3 sprigs fresh rosemary, 5 sprigs fresh thyme, 1 (15-ounce) can crushed tomatoes, 2 ½ cups beef broth
- Remove the rosemary and thyme sticks and shred the beef in the dutch oven or on a cutting board.
- Cook the pappardelle according to the package directions in a large pot of salted, boiling water until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.24 ounces pappardelle
- Add the heavy cream and parmesan cheese to the ragu along with the cooked pasta. Toss the pasta, meat, and ragu to evenly coat, adding some of the pasta water as needed. I usually use around ½ cup but you may need more or less to get the sauce to the consistency that you like.¾ cup heavy cream, ½ cup freshly grated parmesan
- Transfer to a large serving bowl and sprinkle with the chopped fresh parsley and additional parmesan cheese. Serve immediately.½ bunch fresh parsley
Notes
- Store: Store Beef Ragu for up to 5 days in an airtight container in the fridge.
- Freeze: Freeze Beef Ragu in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
