Slow-Cooked Beef Ragu with Penne Pasta
Rich, deeply flavored beef ragu made by braising chuck roast low and slow until tender enough to shred, then finished with tomatoes, red wine, and aromatic vegetables. The meat breaks down into silky strands that cling to penne pasta. Serve to family or guests on cool evenings when you want comfort food that tastes like it simmered all day. This version uses both fresh and canned tomatoes for balanced acidity and builds flavor through proper browning and two-stage braising.
Ingredients
- 3 tablespoon olive oil
- 3 pound chuck roast
- 1 ½ cup onions, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 4 clove garlic, slivered
- 1 teaspoon garlic, minced
- 1 cup beef broth
- 28 ounce plum tomatoes, canned, drained and roughly choppedcrushed tomatoes1:1canned tomato
Skip chopping step; adds:5m prep
- 3 tablespoon tomato paste
- 1 teaspoon black pepper, freshly ground
- ½ teaspoon salt
- ½ teaspoon thyme, dried
- ½ cup red wine, burgundy or similar
- 1 pound penne pasta
- 1 bay leaf
Instructions
- 1
Preheat oven to 662°F.
- 2
Heat oil in large pot over medium heat. Season beef with salt and pepper, then brown on all sides. Remove and set aside.
- 3
Add onions, carrots, celery, and slivered garlic to pot. Sauté until softened, about 10 minutes. Remove and set aside.
- 4
Return beef to pot and add beef broth. Bring to boil, cover, and braise in oven for 1 hour.
- 5
Remove pot from oven and slice meat into 1/4-inch thick slices. Return to pot.
- 6
Add tomatoes, tomato paste, minced garlic, pepper, salt, thyme, red wine, and reserved vegetables. Bring to boil, cover, and braise until meat is very tender, about 1 1/2 hours.
- 7
Remove meat and bay leaf. Cool slightly, then shred meat and discard fatty areas. Return shredded meat to pot and mix to combine.
- 8
Bring large pot of salted water to rolling boil. Add pasta and cook until tender. Drain and toss with sauce.
- 9
Serve hot.
Tips
Brown the beef properly over medium heat without crowding the pot. This develops fond that adds depth to the sauce.
Shred the meat after the second braise when it's fall-apart tender. Remove visible fat for a cleaner sauce.
Cook pasta to just-tender in heavily salted water. Toss immediately with hot sauce so pasta absorbs flavors.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze sauce (without pasta) up to 3 months. Thaw overnight in fridge before reheating.
Make ragu up to 2 days ahead. Reheat gently on stovetop with splash of broth. Cook pasta fresh just before serving.
Spoon ragu over hot penne. Grate Parmesan or Pecorino Romano on top. Pair with hearty red wine and crusty bread.
Common Mistakes
Skip browning beef to save time to avoid flat, one-note flavor in finished sauce
Don't crowd the pot when browning meat to avoid steaming instead of searing
Drain canned tomatoes thoroughly to avoid watery ragu
Substitutions
Pinot Noir or Barolo work well
FAQ
Can I make this in a slow cooker?
Yes. Brown meat and aromatics on stovetop, then transfer to slow cooker with broth. Cook on low 6-8 hours. Add tomatoes and wine in final 2 hours. Shred and finish as directed.
What if I don't have burgundy wine?
Use any full-bodied dry red wine like Barolo, Cabernet Sauvignon, or Pinot Noir. Avoid very light or sweet wines. Or substitute with additional beef broth if alcohol-free.
How long can I keep ragu in the freezer?
Freeze up to 3 months in airtight containers or freezer bags. Label with date. Thaw overnight in refrigerator and reheat gently on stovetop, adding broth as needed to reach desired consistency.