Beef Ragu Pasta: Slow-Cooked Weeknight Comfort
Pasta Pairing and Serving
Pappardelle is my go-to here. Those wide ribbons catch the chunky sauce in every fold. Cook the pasta al dente—firm to the bite—because it will continue cooking in the sauce. Before draining, scoop out a cup of the starchy pasta water. Toss the drained pasta into the ragu pot over low heat, adding pasta water a splash at a time until the sauce coats each strand evenly. Serve immediately with freshly grated Parmesan.
This beef ragu pasta is the kind of meal that feels like an occasion, even on a Tuesday. The technique is straightforward, the ingredients humble, and the result is deeply satisfying.
Note on allergens: This recipe contains dairy and gluten. For a dairy-free version, omit the milk or substitute unsweetened oat milk. For gluten-free, serve over polenta or gluten-free pasta. Consult a qualified professional for personal dietary decisions.
Frequently Asked Questions
What cut of beef is best for ragu?
Beef chuck is ideal because it has enough marbling to stay tender during long simmering. Brisket or bottom round also work, but avoid lean cuts like sirloin.
Can I make beef ragu in a slow cooker?
Yes. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours, then shred and add the milk at the end.
Why add milk to beef ragu?
A small amount of milk adds a subtle richness and helps tenderize the meat. It also balances the acidity of the tomatoes without making the sauce creamy.
What pasta shape works best?
Wide, flat noodles like pappardelle or fettuccine are traditional because they hold the chunky sauce well. Rigatoni or paccheri are good alternatives.
How do I know when the beef is done?
The beef is ready when it pulls apart easily with two forks—no resistance. If it still feels firm, continue simmering and check every 15 minutes.
Recipe: Beef Ragu Pasta
Equipment
- large heavy-bottomed pot or Dutch oven
- chef's knife
- cutting board
- wooden spoon
- measuring cups and spoons
- box grater
- tongs
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck roast (cut into 2-inch chunks)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large yellow onion (finely diced)
- 2 medium carrots (finely diced)
- 2 celery ribs (finely diced)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 cup dry red wine (like Merlot or Cabernet Sauvignon)
- 1 can (28 ounces crushed tomatoes)
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1/2 cup whole milk
- 1 pound pappardelle or fettuccine
- Freshly grated Parmesan cheese (for serving)
Instructions
- Pat the beef chunks dry with paper towels. Season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear the beef on all sides until deeply browned, about 4-5 minutes per batch. Transfer to a plate and set aside.
- Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Scrape up any browned bits from the bottom.
- Stir in garlic and tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.
- Pour in the red wine. Bring to a simmer, scraping the bottom to release any remaining fond. Let the wine reduce by half, about 3-4 minutes.
- Return the beef and any accumulated juices to the pot. Add crushed tomatoes, rosemary sprigs, and bay leaves. Stir to combine.
- Bring to a gentle simmer, then cover partially with a lid. Cook on low heat for 2 hours, stirring occasionally, until the beef is fork-tender and shreds easily.
- Remove from heat. Discard rosemary sprigs and bay leaves. Using two forks, shred the beef into bite-sized pieces directly in the pot.
- Stir in the whole milk. Simmer uncovered for 10 minutes to meld flavors and slightly thicken the sauce. Taste and adjust salt and pepper.
- Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Add drained pasta to the ragu pot. Toss over low heat, adding pasta water a splash at a time if needed to loosen the sauce. Serve immediately with Parmesan.