Go Back
Slow Cooked Beef Ragu

Slow Cooked Beef Ragù

This Slow Cooked Beef Ragù delivers deep, slow-simmered Italian flavor using tender beef chuck, rich aromatics, red wine, and umami boosters like miso and roasted red peppers. A perfect weekend dinner idea that transforms simple ingredients into a comforting, fall-apart tender sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 512
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb beef chuck roast, cut into large chunks
  • 2 tbsp olive oil, divided
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 0.5 cup dry red wine (Cabernet, Merlot, etc.)
  • 1 cup beef broth
  • 1 tbsp white miso paste
  • 2 roasted red bell peppers, puréed
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp salt (plus more to taste)
  • 0.5 tsp black pepper
  • 1 tbsp sherry vinegar (added at the end)
  • 8 oz rigatoni pasta, cooked al dente
  • fresh grated Parmesan cheese for serving

Equipment

  • Dutch oven or heavy pot
  • wooden spoon or spatula
  • Chef's knife
  • cutting board
  • measuring cups and spoons
  • blender or food processor (for peppers)

Method
 

  1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Season the beef with salt and pepper, then sear in batches for 2–3 minutes per side until deeply browned. Transfer to a plate.
  2. Add the remaining olive oil. Sauté diced onion and carrots for 5–7 minutes until softened. Add garlic and tomato paste and cook 1 minute.
  3. Pour in the red wine and scrape up the browned bits from the pot. Simmer for 2 minutes to reduce slightly.
  4. Return seared beef to the pot. Add puréed roasted red peppers, beef broth mixed with miso, bay leaf, oregano, smoked paprika, salt, and pepper.
  5. Cover and simmer on low heat for 2.5 to 3 hours, until the beef is fork-tender and easily shreds.
  6. Shred the beef in the pot, then simmer uncovered for 5–10 minutes to slightly thicken the sauce.
  7. Stir in sherry vinegar and adjust seasoning. Add cooked rigatoni and gently coat with the ragù. Serve with plenty of grated Parmesan.

Notes

For extra richness, finish the ragù with a splash of heavy cream or a knob of butter. This sauce tastes even better the next day and freezes extremely well. Serve with rigatoni or your favorite sturdy pasta that can hold the thick shredded sauce.