Slow-Cooked Beef Ragu
FAQ
Can I make this ahead of time?
Yes, it actually tastes better the next day after resting.
What pasta works best?
Pappardelle and rigatoni are ideal because they hold the sauce well.
Can I skip the wine?
Yes. Replace it with extra beef stock, though you’ll lose a bit of depth.
Can I cook it longer than 3 hours?
Absolutely. Chuck gets more tender the longer it cooks on a low simmer.
Chef’s Tips
- Take your time browning the beef, this builds the depth of flavour
- Cooking the tomato paste properly makes a big difference
- Add stock during cooking if the sauce gets too thick
- Parmesan rind adds extra savoury depth if you have one
Slow-Cooked Beef Ragu
A slow-cooked beef chuck ragu simmered low and slow with red wine, tomatoes and herbs until the meat is fall-apart tender and the sauce becomes rich deep and full of flavour. Simple ingredients long cook big payoff a comforting pasta sauce perfect for family dinners.
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 brown onions finely diced
- 2 large carrots finely diced
- 2 celery stalks finely diced
- 4 garlic cloves roughly chopped
- 1 kg beef chuck cut into 2 cm cubes
- 125 ml dry red wine
- 125 g tomato paste
- 700 ml tomato passata
- 250-500 ml beef stock
- 1 tsp sea salt flakes
- ½ tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
- Optional: rosemary sprig or parmesan rind
- Rigatoni or pappardelle to serve
- Fresh parmesan to finish
Instructions
- Heat olive oil in a heavy pot over medium heat. Add onion, carrot, and celery. Cook 6–8 minutes until softened. Add garlic and cook 1 minute more.
- Increase heat to medium-high and brown beef in batches until deeply coloured.
- Stir in tomato paste and cook 2–3 minutes until darkened and fragrant.
- Add red wine and scrape up the bottom of the pot. Reduce by half.
- Add passata, 250 ml stock, seasoning, herbs, and optional parmesan rind. Cover and simmer 2½–3 hours on low heat, stirring occasionally.
- Shred beef in the pot. Simmer uncovered 10–20 minutes to thicken. Adjust texture with butter or pasta water if desired.
- Toss with pasta and finish with parmesan and black pepper.
Notes
- Sauce thickens as it cools
- Add pasta water to help the sauce cling to pasta
- Leftovers are perfect for lasagna or baked pasta
- Fridge: Store in an airtight container in the fridge for up to 4 days
- Freezer: Store in a freezer safe airtight container for up to 3 months
- Reheat: Gently on the stove with a splash of stock or water until loosened and hot.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
