Slow-Cooked Beef Ragu with Fresh Pasta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful tomato-based sauce simmered for hours with tender beef and fresh pasta, embodying traditional Italian home cooking. This italian-inspired pasta ready in about 185 minutes pairs pounds beef chuck, tablespoons olive oil, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 150 min Serves 4 Italian cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Add beef chuck, season with salt and pepper, and sear until browned on all sides, about 5 minutes per side.
  2. Step 2: Add carrots, celery, onion, and garlic; cook for 5 minutes until vegetables soften and onions are translucent.
  3. Step 3: Stir in tomato paste and cook for 2 minutes until it darkens slightly and becomes fragrant.
  4. Step 4: Deglaze the pot with red wine, scraping up browned bits, and simmer for 5 minutes until wine is reduced by half.
  5. Step 5: Add diced tomatoes, beef broth, oregano, and bay leaves. Bring to a simmer, then cover and reduce heat to low. Cook for 2.5 hours, stirring occasionally, until beef is fork-tender.
  6. Step 6: Remove bay leaves and shred beef with two forks. Stir in fresh basil.
  7. Step 7: Cook pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain pasta.
  8. Step 8: Combine drained pasta with 2/3 of the ragu sauce and 1/4 cup reserved pasta water. Toss vigorously until sauce coats pasta evenly and thickens, adding more pasta water as needed.

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Frequently asked questions

How long does Slow-Cooked Beef Ragu with Fresh Pasta take to make?

Total time is about 185 minutes (35 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Ragu with Fresh Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds beef chuck from drying out.

Can I substitute ingredients in Slow-Cooked Beef Ragu with Fresh Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Ragu with Fresh Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Ragu with Fresh Pasta?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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