Go Back
+ servings

Slow Cooked Shredded Beef Ragu Pasta

5 from 1 vote
Print Pin
This slow cooked beef ragu recipe only takes a few minutes for preparation. That's the beauty of this dish, it's simple and versatile enough you can use what you have on hand.
Servings: 10
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes


  • 2.5 lb / 1.2kg beef brisket or any other slow cooking beef cut into equal 4 pieces (Note 1)
  • 1 tbsp salt
  • Black pepper
  • 3 tbsp olive oil separated
  • 3 cloves garlic minced
  • 1 onion diced
  • 1 cup carrots diced + 1 cup celery, diced (*optional)
  • 28 oz/800g crushed canned tomatoes
  • 3 tbsp tomato paste
  • 2 beef bouillon cubes + 3 cups water or 2 cups of beef stock and 1 cup of water
  • 3 dried bay leaves
  • salt and pepper to taste

*To Serve:*

  • 1 lb/500g dried spaghetti or other pasta of choice
  • Freshly grated parmesan cheese or parmigiano reggiano
  • Fresh parsley or basil finely chopped (optional)


  • Pat beef dry and sprinkle with salt and pepper.
  • Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sides until browned (around 3 minutes in total), then remove onto a plate.
  • Turn stove down to medium low and add remaining 2 tbsp of olive oil.
  • Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
  • Add remaining Ragu ingredients (except extra salt and pepper) and return the beef to the pot (add the juices too). Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 1 hr 45 minutes.
  • Then remove the lid and let it cook for a further 30 minutes until the beef is tender enough to pull apart with forks and the liquid has reduced to be a thick sauce.
  • Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO add a bit of sugar (½ tsp at a time!) if it is a bit sour for your taste.
  • Turn the stove off and remove the beef from the sauce into a large bowl. Shred it coarsely with two forks. Then return it to the sauce. Place the lid on and set aside until ready to serve.

To Serve:

  • Bring a very large pot of water with 1 tbsp of salt to the boil.
  • Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
  • Meanwhile, place 5 cups of the Ragu in a very large fry pan, or use 2 normal size fry pans. (Note 4) Heat over high heat while the pasta is cooking.
  • When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
  • Add ¾ cup of pasta water into the fry pan.
  • Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
  • Serve it immediately with plenty of freshly grated parmesan or with parmigiano reggiano.


Nutrition Information:

Calories: 657.23kcal | Carbohydrates: 142.77g | Protein: 10.6g | Fat: 5.25g | Saturated Fat: 0.84g | Sodium: 864.37mg | Fiber: 4.34g | Sugar: 96.46g

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: Pasta
Cuisine: Italian
Keywords: beef ragu, beef ragu pasta