How to Make Slow Cooked Beef Ragu with Homemade Pasta

If you’re craving a meal that feels like a warm hug, look no further than Slow Cooked Beef Ragu with Homemade Pasta. This dish combines tender, melt-in-your-mouth beef simmered to perfection alongside freshly made pasta that absorbs every drop of the rich, flavor-packed sauce. It’s a perfect balance of hearty textures and comforting flavors that works wonderfully for cozy family dinners or special occasions. Whether you’re a seasoned chef or a home cook wanting to try something new, this recipe will become an instant favorite in your kitchen.

Why You’ll Love This Recipe

• Deep Flavor Development: Slow cooking the beef allows the flavors to meld beautifully, creating a rich and savory sauce that tastes like it’s been perfected over hours.
• Made-from-Scratch Freshness: Homemade pasta adds a tender, silky texture that far surpasses store-bought options, elevating the entire meal.
• Comfort Food at Its Best: This dish feels like a warm, filling bowl straight from an Italian trattoria, ideal for chilly nights.
• Simple Ingredients, Big Impact: Using basic pantry staples, you create a masterpiece that’s impressive yet approachable.
• Flexible and Customizable: You can easily tweak the recipe to fit dietary needs or preferred flavors without losing its essence.

Ingredients You’ll Need

The beauty of Slow Cooked Beef Ragu with Homemade Pasta is how straightforward the ingredient list is, yet each element plays a crucial role in crafting the final delicious dish. From the aromatic vegetables to the quality of the beef and the flour for fresh pasta, every item matters.

• Beef Chuck: Well-marbled for flavor and tenderness during slow cooking.
• Carrots and Celery: Classic soffritto components that add sweetness and depth.
• Onion: A foundational ingredient that builds the base flavor.
• Garlic: Adds aromatic pungency that enhances the savory notes.
• Canned Tomatoes: Use good-quality peeled tomatoes for a balanced acidity and sweetness.
• Red Wine: Enriches the sauce with complexity and smokiness.
• Beef Stock: Used to deepen the ragu’s meaty flavor.
• Olive Oil: For sautéing the vegetables and beef gently.
• Fresh Herbs: Rosemary and thyme contribute a fragrant, earthy layer.
• Flour and Eggs: Essential for crafting supple, fresh homemade pasta dough.
• Salt and Pepper: Key seasonings to balance and enhance every bite.

Variations for Slow Cooked Beef Ragu with Homemade Pasta

This recipe offers plenty of room for customization, allowing you to adjust ingredients according to your pantry, dietary restrictions, or flavor preferences without losing the hearty essence of the dish.

• Slow Cooker Version: Swap your stovetop pot for a crockpot to make hands-off slow cooking simpler.
• Gluten-Free Pasta: Use gluten-free flour blends to keep the homemade pasta accessible for gluten-sensitive eaters.
• Spicy Twist: Add red chili flakes or a dash of cayenne pepper for a subtle heat kick.
• Vegetable Boost: Incorporate mushrooms or bell peppers to increase veggie content and texture.
• Different Meats: Substitute beef with pork or a mix of beef and pork for a nuanced flavor profile.

How to Make Slow Cooked Beef Ragu with Homemade Pasta

Step 1: Prepare the Beef and Vegetables

Begin by cutting beef chuck into large chunks and seasoning with salt and pepper. Finely chop carrots, celery, and onion for your soffritto. Heat olive oil in a heavy-bottomed pot and brown the beef pieces until deeply caramelized, then remove and set aside. Sauté your vegetables in the same pot until soft and fragrant, which will lay the flavor foundation for your ragu.

Step 2: Deglaze and Simmer

Add minced garlic to the softened vegetables and sauté until fragrant. Pour in red wine to deglaze the pot, scraping up any browned bits stuck to the bottom for extra flavor. Once reduced slightly, return the beef to the pot along with canned tomatoes and beef stock. Toss in fresh rosemary and thyme, then bring the mixture to a gentle simmer.

Step 3: Slow Cook to Perfection

Cover the pot with a heavy lid and reduce the heat to very low. Let the ragu cook slowly for at least 3 to 4 hours, stirring occasionally, until the beef is fork-tender and the sauce thickens into a luscious, rich coating.

Step 4: Make the Homemade Pasta Dough

While the ragu simmers, prepare fresh pasta dough by combining flour and eggs. Knead the mixture until smooth and elastic, then let it rest wrapped in plastic for at least 30 minutes to relax the gluten, making it easier to roll out thinly by hand or with a pasta machine.

Step 5: Roll and Cut the Pasta

Once rested, roll your dough on a lightly floured surface to your desired thickness. Cut into ribbons for fettuccine or create any pasta shape you love. Dust the cut pasta with flour to prevent sticking as it awaits cooking.

Step 6: Cook and Combine

Boil salted water and cook the fresh pasta for just 1 to 2 minutes until al dente — fresh pasta cooks fast! Drain and immediately toss with a generous ladle of your slow cooked beef ragu, allowing the sauce to cling beautifully to every strand.

Pro Tips for Making Slow Cooked Beef Ragu with Homemade Pasta

• Use Quality Beef: Choose a well-marbled cut like chuck for tenderness and flavor that develop with slow cooking.
• Low and Slow is the Key: Maintain a gentle simmer to break down collagen and create a silky sauce.
• Don’t Skip the Rest: Allow homemade pasta dough to rest — it relaxes the gluten for a smoother roll-out.
• Reserve Pasta Water: Save a cup of cooking water to loosen the sauce if it gets too thick.
• Make Ahead Ragu: The ragu tastes even better the next day as the flavors deepen, so consider preparing it a day early.

How to Serve Slow Cooked Beef Ragu with Homemade Pasta

Garnishes

Top your dish with freshly grated Parmesan or Pecorino for a sharp, salty contrast. Sprinkle chopped fresh parsley or basil for a bright, herbal finish that cuts through the richness.

Side Dishes

A crisp green salad with a tangy vinaigrette provides a wonderful textural balance. Garlic bread or a crusty loaf to soak up every bit of sauce keeps the meal hearty and satisfying.

Creative Ways to Present

Serve the pasta twirled into neat nests on each plate for a restaurant-style appearance. Use shallow bowls to maintain warmth and show off the vibrant tomato-beef sauce. Adding a drizzle of high-quality olive oil or a few chili flakes on top can bring a lovely finishing touch.

Make Ahead and Storage

Storing Leftovers

Keep leftover ragu in an airtight container in the fridge for up to 3 days, allowing you to enjoy this meal again without extra effort. The flavors will continue to meld, making each serving more delicious.

Freezing

Slow Cooked Beef Ragu freezes beautifully in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or microwave.

Reheating

Reheat gently on low heat with a splash of water or beef stock to bring the sauce back to lusciousness and prevent it from drying out. Fresh pasta reheats best when cooked just before serving for optimal texture.

FAQs

Can I use a slow cooker for this recipe?

Absolutely! After browning the beef and sautéing the vegetables on the stove, transfer everything to a slow cooker and let it cook on low for 6 to 8 hours for a hands-off approach.

What kind of pasta is best for this ragu?

Fresh ribbon pasta like fettuccine or pappardelle works wonders because their broad surfaces hold the hearty sauce beautifully, but feel free to experiment with shapes you enjoy.

Can I make the pasta dough in advance?

Yes, homemade pasta dough can be made a day ahead and stored tightly wrapped in the fridge. Allow it to come to room temperature before rolling out.

Is it necessary to use red wine in the sauce?

Red wine adds depth and richness, but you can substitute with extra beef stock or a splash of balsamic vinegar if avoiding alcohol.

How do I know when the beef is done?

The beef should be tender enough to shred easily with a fork and fully blended into the sauce, which typically happens after at least 3 hours of slow simmering.

Final Thoughts

There’s something truly special about Slow Cooked Beef Ragu with Homemade Pasta that makes it more than just a meal — it’s a comforting experience to share with loved ones. With simple ingredients, a bit of patience, and a few easy steps, you’ll have a dish that fills your kitchen with irresistible aromas and your table with smiles. Give this recipe a try and enjoy every delicious bite!

Related Posts

• Spicy Hot Honey Chicken Recipes to Try Tonight
• How to Make Delicious Pasta Primavera Fast
• How to Perfect Slow Cooker BBQ Ribs Every Time

Print