Classic Tomato Pasta
25 minEasy
Slow-Cooked Beef Ragu
Beef simmered low and slow with tomatoes, red wine, and aromatics until it falls apart. Serve over pappardelle or polenta.
- Prep time25 min
- Cook time3 hr
- Total time3 hr 25 min
- Servings6
- DifficultyMedium
- Calories620 kcal
Method
Instructions
- 1
Brown the beef
15 minPat the beef dry and season well. Heat the oil in a large Dutch oven over medium-high heat and brown the beef in batches on all sides, 6–8 minutes per batch. Set aside.
Tip: Browning is where the flavor lives — take the time to get a deep crust.
- 2
Cook the aromatics
9 minLower the heat to medium. Add the onion, carrot, and celery, and cook, stirring, until softened, 8 minutes. Stir in the garlic and tomato paste and cook 1 minute more.
- 3
Deglaze with wine
5 minPour in the red wine and scrape up the browned bits. Simmer until the wine is reduced by half, 4–5 minutes.
- 4
Simmer low and slow
2.5 hrReturn the beef with the tomatoes (crushed by hand), bay leaf, oregano, and a pinch of salt. Bring to a gentle simmer, cover, and cook on the lowest heat for 2–2.5 hours, until the beef is fork-tender.
Tip: If it bubbles more than the occasional blip, the heat is too high — lower it.
- 5
Shred and finish
20 minShred the beef into the sauce with two forks. Simmer uncovered for 15–20 minutes to concentrate. Taste and adjust. Serve over pappardelle with parmesan.
Cook smarter
Cooking Tips
- Make it a day ahead — ragu is always better the next day.
- Use a good, drinkable red wine; the flavor concentrates into the sauce.
- The sauce should be thick enough to coat pasta but loose enough to toss.
Make it yours
Ingredient Substitutions
No beef chuck?
- Beef brisket
- Beef short ribs
No red wine?
- Beef stock
- More tomatoes
Use stock plus a tablespoon of red wine vinegar for brightness.
No pappardelle?
- Tagliatelle
- Polenta
- Rigatoni
Leftovers
Storage & Reheating
How to store
Store in an airtight container, pasta separate.
How long it keeps
Keeps in the refrigerator for up to 4 days — and tastes better on day two.
How to reheat
Reheat gently in a saucepan with a splash of water or stock.
Can you freeze it?
Freezes beautifully for up to 3 months. Thaw overnight and reheat slowly.
Build the plate
Serving Suggestions
- Pappardelle
- Creamy polenta
- Grated parmesan
- A green salad
Good to know
Common Questions
Can I make this in a slow cooker or pressure cooker?
Yes. For a slow cooker, cook 8 hours on low. For a pressure cooker, 45 minutes at high pressure with natural release.
Can I skip the wine?
Yes — replace it with beef stock and add a splash of red wine vinegar at the end for acidity.
How do I know when it is done?
The beef should shred with almost no resistance from two forks. If it is still tough, it needs more time — that is the only rule.
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