Save to Pinterest Experience the depths of Italian comfort cuisine with this slow-cooked beef ragu. Chuck roast transforms over eight hours into melt-in-your-mouth strands, swimming in a robust tomato sauce bolstered by red wine, aromatic vegetables, and classic herbs. The resulting ragu coats wide pappardelle noodles beautifully, creating a satisfying meal that tastes like it simmered all day in an Italian nonna's kitchen.
I stumbled upon this recipe during a particularly busy winter when I needed something comforting but hands free. The house smelled incredible for hours making the cold outside feel a little less harsh. It was the kind of meal that made everyone put their phones down at the dinner table. Now it is my go to whenever I want to impress without the stress.
My friend Sarah stayed over last weekend and we spent the whole afternoon catching up while this bubbled away in the corner. We could not stop sneaking tastes of the sauce with crusty bread before dinner was even ready. It reminded me that the best meals are often the ones that simmer slowly alongside good conversation. That night we ate until we were absolutely stuffed and happy.
Ingredients
- Beef chuck roast: This cut breaks down beautifully over long cooking times for ultimate tenderness.
- Yellow onion: Finely chopped onions dissolve into the sauce to build a sweet base.
- Carrots and celery: These aromatics add essential depth and a subtle sweetness.
- Garlic: Minced fresh garlic offers a punch of flavor that dried spices just cannot match.
- Tomato paste: Browning the paste concentrates the tomato flavor for a richer sauce.
- Crushed tomatoes: Use high quality canned tomatoes for the best authentic taste.
- Dry red wine: A splash of wine deglazes the pan and adds acidity to cut through the richness.
- Dried oregano and thyme: These herbs infuse the sauce with classic Italian notes.
- Pappardelle pasta: The wide noodles are perfect for holding onto the thick chunky meat sauce.
Instructions
- Prep the Meat:
- Season the beef generously with salt and pepper rubbing it in well.
- Sear the Beef:
- Get your skillet smoking hot and brown the meat on all sides to lock in juices.
- Sauté Aromatics:
- Cook the onions carrots and celery until soft then add garlic.
- Build the Sauce:
- Stir in the tomato paste let it darken then pour in wine and scrape the pan.
- Slow Cook:
- Combine everything in the slow cooker and let it cook low and slow.
- Shred and Serve:
- Pull the meat apart with two forks then toss pasta in the sauce.
Save to Pinterest This dish saved a rainy Tuesday when everyone was feeling a bit low. The sheer warmth of the bowl seemed to lift the spirits of the whole family immediately.
Make It Ahead
The flavors actually get better after a day or two in the refrigerator.
Choosing the Wine
Pick a bottle you would actually enjoy drinking since the flavor concentrates.
Serving Suggestions
A simple green salad with a sharp vinaigrette cuts through the richness perfectly.
- Crusty bread is a must for soaking up extra sauce.
- Do not forget a good drizzle of olive oil on top.
- A glass of the same red wine ties it all together.
Save to Pinterest I hope this recipe brings as much comfort to your table as it has to mine. Grab a fork and enjoy every bite.
Recipe Questions & Answers
- → What cut of beef works best for ragu?
-
Chuck roast is ideal due to its marbling and connective tissue, which breaks down during slow cooking to create tender, shreddable meat. Short rib or brisket are excellent alternatives that offer similar richness and texture.
- → Can I make this without a slow cooker?
-
Absolutely. Cook on the stovetop over very low heat for 3-4 hours, or braise in a Dutch oven at 300°F (150°C) for roughly the same time. The key is maintaining a gentle simmer that allows collagen to break down slowly.
- → Why add wine to the sauce?
-
Red wine provides acidity and depth that balances the richness of beef and tomatoes. As it reduces, it concentrates flavors and helps deglaze the pan, incorporating those flavorful browned bits into the sauce.
- → What pasta pairs best with beef ragu?
-
Wide ribbons like pappardelle are traditional because their substantial texture holds up to hearty meat sauces. Tagliatelle, fettuccine, or even short tubes like rigatoni work wonderfully if pappardelle isn't available.
- → How long does leftover ragu keep?
-
Stored in an airtight container, ragu keeps beautifully for 4-5 days refrigerated. The flavors often deepen after a day or two. It also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating gently.
