Description
Slow Braised Beef Ragu Pasta is the ultimate comfort food and a total weeknight showstopper. This hearty dish features tender beef cooked low and slow in a rich tomato sauce, served over pasta with Parmesan cheese.
Ingredients
Scale
- 1 lb beef chuck roast or short ribs, boneless
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 cup crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup red wine (optional, or use beef broth)
- 1 cup beef broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt & pepper to taste
- 10 oz paccheri or rigatoni pasta
- Freshly grated Parmesan cheese
Instructions
- Heat olive oil in a large pot and sear beef until browned on all sides.
- Remove beef and sauté onions, carrots, celery, and garlic until softened.
- Stir in tomato paste and cook for 2 more minutes.
- Add crushed tomatoes, wine (or broth), and herbs. Return beef, cover, and simmer on low for 2.5–3 hours.
- Shred beef into the sauce and simmer uncovered for 15 minutes to thicken. Cook pasta until al dente and toss with the sauce.
- Serve hot with Parmesan cheese.
Notes
- For best results, use a well-marbled cut of beef.
- The red wine adds depth but can be substituted with beef broth.
- Simmering the ragu uncovered at the end helps thicken the sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 8g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg