Introduction
Slow-cooked shredded beef ragu pasta is a comforting dish that combines tender, flavorful beef with a rich, savory sauce, served over your favorite pasta. This dish is perfect for a cozy family dinner or a special occasion. The slow cooking process allows the flavors to meld beautifully, resulting in a ragu that’s not only delicious but also incredibly satisfying.
Detailed Ingredients with measures
beef chuck roast – 2 pounds
olive oil – 2 tablespoons
onion – 1 large, finely chopped
garlic – 4 cloves, minced
carrot – 1, finely chopped
celery – 2 stalks, finely chopped
red wine – 1 cup
canned crushed tomatoes – 28 ounces
beef broth – 1 cup
bay leaves – 2
fresh thyme – 2 teaspoons, or 1 teaspoon dried thyme
salt – to taste
black pepper – to taste
pasta – 12 ounces, such as fettuccine or pappardelle
fresh basil – for garnish
parmesan cheese – for serving
Prep Time
Prep time for this dish takes about 15-20 minutes. This includes chopping the vegetables and seasoning the beef, setting the stage for your slow-cooked ragu.
Cook Time, Total Time, Yield
Cook time is approximately 6-8 hours on low or 4-5 hours on high in a slow cooker. Altogether, the total time you’ll spend preparing this dish is around 6-8 hours and 20 minutes, including prep. This recipe yields about 6 servings, making it ideal for families or meal prep. Enjoy the deep, rich flavors of homemade ragu that pairs wonderfully with your chosen pasta.
Detailed Directions and Instructions
Step 1: Prepare the Beef
Start with a chuck roast. Trim any excess fat and season the beef with salt and pepper.
Step 2: Sear the Beef
In a large skillet over medium-high heat, add some olive oil. Once hot, sear the beef on all sides until browned. This should take about 3-4 minutes per side.
Step 3: Prepare the Slow Cooker
Transfer the seared beef to a slow cooker. In the same skillet, add onions, garlic, and carrots, sautéing until softened.
Step 4: Build the Ragu Base
Add tomato paste to the vegetable mixture, cooking for a couple of minutes. Then, deglaze the pan with red wine, scraping up any bits stuck to the bottom.
Step 5: Combine Ingredients in the Slow Cooker
Pour the vegetable and wine mixture over the beef in the slow cooker. Add crushed tomatoes, beef broth, bay leaves, thyme, and oregano.
Step 6: Slow Cook the Ragu
Cover the slow cooker and cook on low for 8 hours or until the beef is tender and easily shreds apart.
Step 7: Shred the Beef
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded meat back into the sauce.
Step 8: Cook the Pasta
Prepare your pasta according to package instructions until al dente. Drain and set aside.
Step 9: Combine Pasta and Ragu
Mix the cooked pasta with the ragu sauce, ensuring the pasta is well-coated.
Step 10: Serve and Garnish
Serve the pasta in bowls, topped with grated Parmesan cheese and fresh herbs if desired.
Notes
Selecting the Beef
Choose a chuck roast for optimal tenderness and flavor.
Wine Selection
A dry red wine complements the dish well, enhancing the sauce’s flavor profile.
Storage Tips
Leftover ragu can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Serving Suggestions
Pair with crusty bread or a simple green salad for a complete meal.
Cook techniques
Searing the Beef
Searing the beef at high temperature helps to develop a rich, brown crust, which enhances the flavor of the ragu. This step locks in the juices and adds depth to the overall dish.
Slow Cooking
Slow cooking allows the beef to become tender by breaking down the connective tissues over several hours. This technique results in a melt-in-your-mouth texture and allows the flavors to meld beautifully.
Shredding the Beef
Once cooked, shredding the beef using two forks creates a texture that easily mixes with the sauce and pasta. This step helps to distribute the flavors evenly throughout the dish.
Building the Sauce
Using the braising liquid to create the sauce ensures that all the delicious flavors infused during the cooking process are captured. This step involves simmering until the sauce thickens to the desired consistency.
Cooking the Pasta
Cooking pasta separately until al dente ensures it maintains its texture when mixed with the sauce. This is essential to avoid mushy pasta and to achieve a well-balanced dish.
Finishing Touches
Adding grated cheese and fresh herbs at the end enhances the flavor and presentation of the dish. It adds a freshness that brightens up the robust ragu.
FAQ
Can I use a different cut of beef?
Yes, while chuck roast is recommended for its marbling and flavor, other cuts like brisket or round can also work, though results may vary in tenderness.
How long should I cook the ragu?
For the best results, slow cook the ragu for 6 to 8 hours on low heat or 4 to 6 hours on high heat, until the beef is fully tender.
Can I make this ragu in advance?
Absolutely! The flavors often improve when made a day ahead. Just store it in an airtight container in the fridge and reheat before serving.
Is this ragu suitable for freezing?
Yes, shredded beef ragu freezes well. Allow it to cool completely before transferring it to freezer-safe containers for up to 3 months.
What types of pasta pair well with this ragu?
While any pasta can work, wide pasta like pappardelle or fettuccine is recommended as they hold the ragu well and provide a hearty meal.
Conclusion
The slow-cooked shredded beef ragu pasta is a comforting and delicious dish that brings together rich flavors and tender meat, making it perfect for family gatherings or cozy nights in. The long cooking time allows the ingredients to meld beautifully, resulting in a sauce that clings to the pasta, ensuring every bite is satisfying. Whether served with fresh herbs or grated cheese, this dish is sure to impress.
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