Italian Shredded Beef Ragu Sauce
This ragu is a hearty dish perfect for busy, cold days. Throw everything in a slow cooker and serve over pasta!
Cook Time6 mins
Total Time6 mins
Servings: 6 servings
Shredded Beef Ragu
- 2 pounds chuck roast (or stew meat) fat trimmed off
- 1 cup yellow onion, diced
- 4 cloves garlic minced
- 1 cup red wine
- 24 ounces crushed tomatoes (one large can)
- 24 ounces diced tomatoes (one large can)
- 32 ounces tomato sauce
- 4 ounces tomato paste
- 1 Tablespoon dried Italian seasoning
- 2 Tablespoons dried basil
- 1 teaspoon salt
- pasta to serve that ragu on
- freshly grated Parmesan cheese
- black pepper to taste
Trim off the fat from the meat. Place the meat in a slow cooker (no need to cut it into chunks)
Add the remaining ingredients. Add water until the meat is just fully submerged.
Cook in a slow cooker over low heat for at least 6 hours.
When cooked, remove the meat from the sauce and shred the meat with two forks or gently in a stand mixer until just broken apart and as shredded as desired. Add back to the sauce and stir to combine. Season to taste with salt and pepper.
Serve over pasta.
You can omit the wine if you wish. The alcohol does cook out, leaving just the flavor of the wine behind.
The finer you shred the meat, the less saucy it will be (since the sauce has more surface area to cover!) For extra saucy meat, increase all ingredients by half except the meat.
I prefer to use chuck roast but cube or stew meat would also work well.