Print

Slow Cooked Beef Ragu with Homemade Pasta

Slow Cooked Beef Ragu with Homemade Pasta
Print Recipe

Slow Cooked Beef Ragu with Homemade Pasta is a comforting Italian classic featuring tender, melt-in-your-mouth beef simmered slowly in a rich tomato sauce, paired with fresh, silky homemade pasta. This dish fills your kitchen with irresistible aromas, perfect for cozy dinners and special gatherings.

Ingredients

Scale

For the Beef Ragu:

  • 2 lbs beef chuck, cut into chunks
  • 2 cups San Marzano tomatoes, crushed or whole peeled
  • 2 medium carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup red wine (Chianti or Barbera recommended)
  • 2 tablespoons extra virgin olive oil
  • 2 cups beef broth (or just enough to partially cover beef)
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

For the Homemade Pasta Dough:

  • 2 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 3 large eggs
  • A pinch of salt

For Serving and Garnish:

  • Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
  • Chopped fresh parsley or basil

Instructions

  1. Preparing the Beef and Aromatics: Season the beef chuck with salt and pepper. Heat 2 tablespoons of extra virgin olive oil in a large heavy-bottomed pot. Brown the beef chunks over medium-high heat until caramelized on all sides. Remove beef and set aside. In the same pot, sauté finely chopped onions, carrots, celery, and minced garlic until soft and fragrant, about 5-7 minutes.
  2. Deglazing and Building the Sauce: Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half. Add the crushed San Marzano tomatoes, fresh thyme sprigs, bay leaves, and the browned beef back into the pot. Pour in enough beef broth to partially cover the meat. Season with salt and black pepper.
  3. Slow Cooking the Ragu: Bring the mixture to a gentle simmer. Cover the pot and cook on low heat for 3 to 4 hours, stirring occasionally, until the beef is tender and easily shredded with a fork. Remove bay leaves and thyme sprigs before serving.
  4. Making Homemade Pasta Dough: On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, gradually mix flour into the eggs until a dough forms. Knead briskly for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
  5. Rolling and Cutting the Pasta: After resting, roll out the dough thinly with a rolling pin or pasta machine. Cut into desired shapes such as pappardelle or fettuccine. Prepare boiling salted water and cook fresh pasta for 2-3 minutes until al dente. Drain, reserving a small cup of pasta water.
  6. Combining and Serving: Toss the cooked pasta with a generous ladle of the slow-cooked beef ragu. Add a splash of pasta cooking water if needed to loosen the sauce and help it cling to the noodles. Serve immediately, garnished with freshly grated Parmigiano-Reggiano or Pecorino Romano and chopped fresh parsley or basil.

Notes

  • Choose beef chuck with good marbling for maximum tenderness and flavor.
  • Simmer the ragu slowly and gently for the best depth of flavor and melt-in-your-mouth texture.
  • Allow pasta dough to rest to improve elasticity and make rolling easier.
  • Save some pasta cooking water to loosen the sauce and enhance coating on the pasta.
  • Make a double batch of the ragu and freeze leftovers for convenient future meals.

Nutrition

Keywords: beef ragu, homemade pasta, slow cooked, Italian comfort food, beef chuck ragu, pasta recipe, homemade pasta dough, classic Italian sauce

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