This slow cooked beef ragu pasta is a rich, comforting dish that transforms simple ingredients into an indulgent, restaurant-quality meal. Tender beef slowly simmers in a fragrant tomato and red wine sauce until it becomes melt-in-your-mouth soft, then coats every strand of pasta with deep, savory flavor. It’s the kind of meal made to be shared, savored, and remembered.
Why You’ll Love This Recipe
This recipe delivers incredible depth of flavor with minimal effort once it’s on the stove. Slow cooking allows the beef to become exceptionally tender while the sauce thickens naturally and develops a balanced, hearty taste. It’s perfect for weekends, family gatherings, or anytime you want a comforting meal that feels special. The sauce is also ideal for making ahead, making busy days much easier.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
250 g fettucce pasta
800 g beef chuck steak, cut into large cubes
1 medium carrot, finely diced
½ medium onion, finely diced
1 celery stalk with leaves, finely diced
1 fresh rosemary stalk
4–5 bay leaves
1 small handful fresh basil leaves
700 ml tomato passata
1 liter vegetable stock
120 ml red wine
3 tablespoons plain flour
5 tablespoons extra virgin olive oil
1½ teaspoons salt, or to taste
1 teaspoon black pepper, or to taste
Directions
Heat the extra virgin olive oil in a large casserole dish or Dutch oven over medium heat. Add the diced carrot, onion, and celery along with a small splash of water. Cover and cook for about 10 minutes, stirring occasionally, until the vegetables are very soft.
Add the rosemary leaves and stir until the vegetables become almost creamy. Add the beef cubes and brown them on all sides.
Sprinkle the flour evenly over the beef and vegetables. Stir well so the flour coats everything and begins to form a thick base. Pour in the red wine and stir continuously until it has mostly evaporated.
Add a small amount of vegetable stock to prevent sticking, then pour in the tomato passata. Stir and let it cook for 2 minutes.
Once the sauce thickens, add about 500 ml of the vegetable stock along with the bay leaves, celery leaves, and the remaining rosemary stalk. Season with salt and pepper. Cover and simmer on low heat for 4 hours, stirring every 30 minutes and adding more stock if needed.
During the final 30 minutes, remove the lid and discard the rosemary stalk, bay leaves, and celery leaves. This helps the sauce thicken and concentrate in flavor.
Turn off the heat and stir in the fresh basil. Cover and let the sauce rest while preparing the pasta.
Bring a large pot of water to a boil. Add salt and cook the fettucce according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain.
Heat a frying pan over medium heat with a small drizzle of olive oil. Add 3 ladles of ragu sauce and warm through. Add the pasta and toss well using tongs. Add more sauce and a splash of reserved pasta water as needed until the pasta is fully coated and glossy.
Serve immediately with extra sauce spooned over the top.
Servings and timing
Servings: 4–6
Preparation time: 20 minutes
Cooking time: 4 hours 20 minutes
Total time: approximately 4 hours 40 minutes
Variations
You can substitute fettucce with tagliatelle or pappardelle for a wider pasta that holds the sauce well. For a richer flavor, add a small knob of butter at the end when tossing the pasta. If you prefer a slightly smoother sauce, gently shred the beef with a fork before mixing with the pasta.
Storage/Reheating
Store leftover ragu sauce in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much.
FAQs
Can I make the ragu ahead of time?
Yes, the sauce tastes even better the next day after the flavors have fully developed.
What cut of beef works best?
Beef chuck is ideal because it becomes tender and flavorful when slow cooked.
Can I cook this in a slow cooker?
Yes, after browning the beef and vegetables, transfer everything to a slow cooker and cook on low for 8 hours.
Do I need to use red wine?
Red wine adds depth, but you can replace it with extra stock if preferred.
How do I know when the beef is ready?
The beef should easily break apart with a fork and feel very tender.
Can I make this recipe dairy-free?
Yes, the recipe contains no dairy unless you choose to add cheese when serving.
What pasta shape works best?
Long, flat pasta like fettucce or tagliatelle works best to hold the sauce.
Why should I remove the lid at the end?
Removing the lid allows excess liquid to evaporate and thickens the sauce.
Can I add more vegetables?
Yes, finely diced zucchini or mushrooms can be added for extra texture.
Is this recipe freezer-friendly?
Yes, the sauce freezes very well and is perfect for meal prep.
Conclusion
Slow cooked beef ragu pasta is a timeless, comforting dish that rewards patience with incredible flavor. With tender beef, a rich tomato sauce, and perfectly cooked pasta, this recipe is perfect for sharing with family or saving for future meals. Once you try it, it’s sure to become a staple in your kitchen.
This slow cooked beef ragu pasta features melt-in-your-mouth beef simmered in a rich tomato and red wine sauce, served over wide ribbons of pasta. A deeply comforting, make-ahead-friendly dish perfect for gatherings or cozy dinners.
Ingredients
250 g fettucce pasta
800 g beef chuck steak, cut into large cubes
1 medium carrot, finely diced
½ medium onion, finely diced
1 celery stalk with leaves, finely diced
1 fresh rosemary stalk
4–5 bay leaves
1 small handful fresh basil leaves
700 ml tomato passata
1 liter vegetable stock
120 ml red wine
3 tablespoons plain flour
5 tablespoons extra virgin olive oil
1½ teaspoons salt, or to taste
1 teaspoon black pepper, or to taste
Instructions
Heat olive oil in a large Dutch oven or casserole dish over medium heat. Add diced carrot, onion, celery, and a splash of water. Cover and cook for 10 minutes, stirring occasionally, until vegetables are soft.
Add chopped rosemary leaves and stir until vegetables are almost creamy. Add beef cubes and brown on all sides.
Sprinkle flour over beef and vegetables. Stir well to coat. Pour in red wine and stir until mostly evaporated.
Add a little vegetable stock to prevent sticking, then stir in tomato passata. Let cook for 2 minutes.
Add about 500 ml vegetable stock, bay leaves, celery leaves, remaining rosemary stalk, salt, and pepper. Cover and simmer on low heat for 4 hours, stirring every 30 minutes. Add more stock as needed.
During the last 30 minutes, remove lid and discard rosemary stalk, bay leaves, and celery leaves. Let sauce reduce and thicken.
Turn off heat and stir in fresh basil. Cover and rest while cooking pasta.
Boil fettucce in salted water until al dente. Reserve 1 cup of pasta water and drain.
In a frying pan, heat a drizzle of olive oil. Add 3 ladles of ragu and warm through. Add cooked pasta and toss. Add more sauce and pasta water as needed to coat pasta evenly.
Serve immediately with extra sauce on top.
Notes
Chuck steak is ideal for slow cooking as it becomes very tender.
For richer flavor, add a small knob of butter when tossing pasta.
Use tagliatelle or pappardelle as alternatives to fettucce.
Make sauce ahead and store or freeze for later use.
Gently shred beef with a fork for a smoother, more uniform sauce texture.
