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Slow Cooked Beef Ragu

with Beef Broth Concentrate Natural Beef
recipe-difficulty
Easy peasy
recipe-serves
5
ready-in
4hrs 30mins

This slow cooked beef ragu is the ultimate low-effort, high-reward pasta night. Chunks of beef chuck steak are seared, then braised low and slow with red wine, garlic, carrot, celery and rich beef bone broth until they fall apart at the touch of a fork — no shredding required, no babysitting the stove.

While the oven does the work over 3.5 to 4 hours, the sauce deepens into a rich, herby, tomato-based ragu that's tossed through rigatoni with a generous handful of parmesan and fresh oregano. It's the kind of Sunday dinner recipe that turns simple ingredients into something that tastes like it's been simmering in an Italian nonna's kitchen all day — because, essentially, it has.

Ideal for meal prep, freezer batches, or a lazy Sunday where the oven does the heavy lifting, this easy beef ragu recipe makes 5 hearty serves and reheats beautifully. Rigatoni is the classic pairing, but pappardelle or a creamy polenta work just as well.

Nutrition Information (per serve):
Protein: 42g
Carbohydrates: 58g
Fat: 20g
Fibre: 4g

Main Meals
Italian inspired
Pantry Items
View in metric

• 2 tbsp olive oil
• 1.5 lbs beef chuck roast, cut into chunks
• 1 yellow onion, finely chopped
• 4 garlic cloves, coarsely chopped
• 1 carrot, coarsely chopped
• 1 celery rib, coarsely chopped
• 1 cup red wine
• 3 fresh rosemary sprigs
• 2 fresh bay leaves
• 2 tbsp tomato paste
• 2 tbsp Beef Broth Concentrate Natural Beef
• 14.5 oz canned whole peeled tomatoes
• 2 cups water
• 1 lb rigatoni pasta
• ½ cup finely grated Parmesan cheese
• Fresh oregano leaves, for garnish

1. Preheat oven to 300°F.
2. Add olive oil to an oven-safe Dutch oven over high heat and sear the beef in batches until browned, then remove and set aside.
3. To the same pot, add the onion, garlic, carrot, and celery. Sauté for about 3 minutes until slightly softened.
4. Return beef and accumulated juices to the pot, add red wine, and simmer for 3 minutes.
5. Add herbs, tomato paste, canned tomatoes, Beef Broth Concentrate Natural Beef, and 2 cups of water.
6. Cover tightly and bake in the oven for 3.5 to 4 hours until melt-in-your-mouth tender.
7. Cook rigatoni in salted boiling water according to package directions until al dente. Reserve ½ cup pasta water and drain.
8. Add pasta, reserved pasta water, and Parmesan cheese to ragu. Toss to combine and serve warm topped with Parmesan and fresh oregano.