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Slow Cooked Beef Ragu with Homemade Pasta

Slow Cooked Beef Ragu with Homemade Pasta
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Slow Cooked Beef Ragu with Homemade Pasta is a comforting, hearty Italian dish featuring tender slow-simmered beef in a rich tomato and red wine sauce, paired with fresh, silky homemade pasta. Perfect for cozy family dinners or special occasions, this recipe offers deep flavors developed through slow cooking and the freshness of made-from-scratch pasta that elevates the whole meal.

Ingredients

Scale

Beef and Sauce

  • 2 lbs beef chuck, cut into large chunks
  • 2 medium carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 28 oz canned peeled tomatoes
  • 1 cup red wine
  • 2 cups beef stock
  • 2 tbsp olive oil
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Salt and freshly ground black pepper, to taste

Homemade Pasta

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 3 large eggs
  • Pinch of salt

Instructions

  1. Prepare the Beef and Vegetables: Cut the beef chuck into large chunks and season with salt and pepper. Finely chop carrots, celery, and onion. Heat olive oil in a heavy-bottomed pot and brown the beef pieces until deeply caramelized. Remove and set aside. In the same pot, sauté the chopped vegetables until soft and fragrant.
  2. Deglaze and Simmer: Add minced garlic to the softened vegetables and sauté briefly until aromatic. Pour in the red wine to deglaze, scraping up browned bits from the pot’s bottom. Once the wine has reduced slightly, return the beef to the pot along with canned tomatoes and beef stock. Add the rosemary and thyme. Bring to a gentle simmer.
  3. Slow Cook to Perfection: Cover the pot with a heavy lid, reduce heat to very low, and let the ragu cook slowly for 3 to 4 hours, stirring occasionally. Cook until the beef is fork-tender and the sauce is thick and rich.
  4. Make the Homemade Pasta Dough: While the ragu simmers, combine flour and eggs with a pinch of salt. Knead the dough until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes to relax the gluten (or analogous resting time for gluten-free dough).
  5. Roll and Cut the Pasta: Roll out the rested dough on a lightly floured surface to your desired thickness. Cut into ribbons such as fettuccine or any preferred shape. Dust the cut pasta with flour to prevent sticking.
  6. Cook and Combine: Boil salted water and cook fresh pasta for 1 to 2 minutes until al dente. Drain and immediately toss with a generous ladle of the slow cooked beef ragu, allowing the sauce to coat every strand.

Notes

  • Use well-marbled beef chuck for best flavor and tenderness.
  • Maintain a gentle simmer to create a silky, rich sauce.
  • Allow pasta dough to rest for smoother rolling.
  • Reserve some pasta cooking water to adjust sauce consistency if needed.
  • The ragu improves in flavor when made a day ahead.

Nutrition

Keywords: beef ragu, homemade pasta, slow cooked, Italian, comfort food, slow cooker, fresh pasta

Find it online: https://dailydishez.com/slow-cooked-beef-ragu-with-homemade-pasta/