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Slow Cooked Beef Ragu
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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.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: beef ragu, cozy comfort food, one pot recipe, slow cooked beef, weekend dinner ideas
Servings: 6 servings
Calories: 512kcal

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)

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

Instructions

  • 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.
  • 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.
  • Pour in the red wine and scrape up the browned bits from the pot. Simmer for 2 minutes to reduce slightly.
  • Return seared beef to the pot. Add puréed roasted red peppers, beef broth mixed with miso, bay leaf, oregano, smoked paprika, salt, and pepper.
  • Cover and simmer on low heat for 2.5 to 3 hours, until the beef is fork-tender and easily shreds.
  • Shred the beef in the pot, then simmer uncovered for 5–10 minutes to slightly thicken the sauce.
  • 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.