When comfort food calls, few things answer better than a slow-simmered Beef Ragu Pasta. This dish brings together tender shredded beef, rich tomato sauce, and perfectly cooked pasta to create a cozy and deeply satisfying meal. Whether you’re hosting a weekend gathering or just need a hearty weeknight dinner, this recipe delivers layers of flavor in every bite.

The slow-cooked beef melts into the sauce, creating a luxurious texture that clings beautifully to your favorite pasta. It feels rustic yet refined, Italian in soul but American in spirit. The longer it simmers, the richer it becomes, making your kitchen smell like a Sunday family dinner.

Why You’ll Love This Beef Ragu Pasta

This pasta is a love letter to slow-cooked meals. The beef turns unbelievably tender, and the sauce develops that deep, savory note that only time can create. It’s also incredibly versatile: serve it over pappardelle, rigatoni, or even creamy polenta if you’re feeling fancy. Plus, leftovers taste even better the next day, making it a winner for meal prep.

What Cut of Beef is Best for Ragu?

The best cut for beef ragu is something tough and marbled—like chuck roast or brisket. These cuts break down beautifully during long simmering, becoming fork-tender while adding richness to the sauce. Steer clear of lean cuts like sirloin, which can become dry. If you’re using a slow cooker or Instant Pot, these cuts are your best friend.

Ingredients for the Beef Ragu Pasta

A few essential ingredients come together to build incredible depth of flavor in this dish. Each one has its place and purpose.

Beef chuck roast: This is the foundation of your ragu. The marbling adds flavor and richness as it slow-cooks into tenderness.
Yellow onion: Adds sweetness and balance to the acidity of the tomatoes.
Garlic cloves: Crushed or minced, they infuse the sauce with savory aroma.
Tomato paste: Gives the sauce a deep, concentrated tomato flavor.
Crushed tomatoes: These form the base of the sauce and give it body.
Beef broth: Enhances the meaty flavor and keeps the sauce from getting too thick.
Red wine: Adds depth, richness, and a touch of acidity.
Olive oil: Used for sautéing and adds subtle fruitiness.
Bay leaves: Infuse the sauce with a subtle herbaceous layer.
Dried oregano: Brings earthiness and complements the beef.
Salt and pepper: Simple but essential for balance.
Pasta of choice: Pappardelle, tagliatelle, or rigatoni work beautifully here.
Parmesan cheese: For serving, adding nutty and salty goodness.

How To Make the Beef Ragu Pasta

Step 1: Sear the Beef

Heat olive oil in a large Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Sear the beef on all sides until browned. Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, add a bit more oil if needed. Sauté onions until translucent, then stir in garlic and tomato paste. Cook until the paste darkens slightly.

Step 3: Deglaze and Simmer

Pour in the red wine, scraping up any browned bits from the bottom. Add crushed tomatoes, beef broth, bay leaves, oregano, and the seared beef. Bring to a boil, then reduce heat, cover, and simmer on low for about 2.5 to 3 hours.

Step 4: Shred the Beef

Once the beef is tender, remove it and shred it with two forks. Discard any large fat pieces. Return the meat to the pot and stir to combine.

Step 5: Cook the Pasta

Boil your chosen pasta until al dente. Reserve a little pasta water and toss it with the beef ragu to help everything bind together.

Step 6: Serve

Plate the pasta with a generous ladle of ragu on top. Finish with freshly grated Parmesan and cracked black pepper.

How to Serve and Store Beef Ragu Pasta

This hearty pasta serves about 6 people generously, perfect for family dinners or a cozy night with friends. It pairs well with crusty bread and a fresh green salad.

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so it’s a great make-ahead option. You can also freeze the ragu (without pasta) for up to 3 months. Reheat on the stovetop over low heat.

What to Serve With Beef Ragu Pasta?

Garlic Bread

The sauce begs to be soaked up with something buttery and toasty.

Caesar Salad

A cool and crunchy side with a garlicky punch that contrasts the richness.

Roasted Broccoli

Adds some green and brings out sweet, nutty notes that play well with the beef.

Red Wine

Go for a full-bodied red like Cabernet Sauvignon or Chianti.

Burrata and Tomatoes

A fresh, creamy starter that feels luxurious but simple.

Grilled Asparagus

Lightly charred asparagus adds brightness and balance.

Antipasto Platter

Set the stage with cured meats, olives, and cheeses while the ragu simmers.

Want More Pasta Ideas?

If this Beef Ragu Pasta hit the spot, you might love these other pasta dishes from Mia Plates:

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

If you try this, let me know in the comments! Did you go with pappardelle or something else? Any spicy twists added?

I love hearing how others make these recipes their own. If you have any questions, drop them below and let’s talk food.

Explore beautifully curated dinner inspirations on Mia Recipes on Pinterest and discover new comfort food favorites!