Description
Slow-cooked beef ragu pasta is the ultimate comfort food. This hearty and rich Italian-inspired dish uses chuck roast, crushed tomatoes, and red wine to create a savory sauce that coats every bite of pasta. Perfect for cozy dinners and special gatherings.
Ingredients
3 pounds beef chuck roast
1 tablespoon olive oil
1 large yellow onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
28 ounces crushed tomatoes
1 cup beef broth
1 cup red wine
2 bay leaves
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 pound pasta (pappardelle or rigatoni)
1/2 cup grated Parmesan cheese, for serving
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and sear on all sides until browned. Remove and set aside.
2. In the same pot, add onions and sauté until translucent. Stir in garlic and tomato paste and cook for 1 to 2 minutes.
3. Pour in red wine and deglaze the pot, scraping up any brown bits. Add crushed tomatoes, beef broth, bay leaves, oregano, and return the beef to the pot.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until beef is fork-tender.
5. Remove beef, shred with two forks, discard any fat, and return to the sauce. Stir to combine.
6. Cook pasta until al dente. Drain, reserving 1/4 cup pasta water. Add pasta to the ragu with a splash of pasta water to help coat.
7. Serve hot with grated Parmesan and freshly cracked black pepper.
Notes
The sauce gets richer the longer it simmers—don’t rush it.
Use a sturdy pasta like pappardelle or rigatoni for best texture.
Leftovers are perfect for freezing or next-day lunches.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Stovetop braise
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 6g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 125mg