Slow-Cooked Beef Ragu with Tagliatelle

Rich, slow-cooked beef ragu tossed with silky tagliatelle.

by Samantha Tulett

Published Apr 4, 2026

RECIPE ↓

3 HOURS

EASY

SERVES 6-8

About the Recipe

Few dishes feel as comforting and satisfying as a proper slow-cooked ragu. This version uses beef chuck, gently simmered for hours with aromatic vegetables, tomatoes, herbs and red wine until the meat becomes meltingly tender and the sauce deeply rich. It is the kind of dish that fills the kitchen with incredible aromas and rewards a little patience with serious flavour.

The finished ragu is tossed through buttery tagliatelle so every strand is coated in the glossy sauce. A sprinkle of Parmesan, a drizzle of olive oil and a little fresh parsley is all it needs to finish. It is generous, comforting and perfect for feeding a crowd or for a relaxed weekend dinner.

RECIPE

Slow-Cooked Beef Ragu with Tagliatelle

by Samantha Tulett | City Slicker

PREP TIME

20 MINS

COOK TIME

2 HOURS 40 MINS

TOTAL TIME

3 HOURS

INGREDIENTS

2 tbsp olive oil

1 onion, finely diced

2 carrots, finely diced

4 stalks celery, finely diced

4 cloves garlic, crushed

1 kg beef chuck steak, cut into large chunks

2 tbsp tomato paste

1 cup red wine

2 tins chopped tomatoes

1 litre beef stock

1 bay leaf

1 tsp sugar

½ tbsp soy sauce

1 pinch chili flakes

1 sprig rosemary

3 sprigs thyme

½ tsp sea salt

½ tsp freshly ground black pepper

¼ cup fresh parsley, chopped

250g tagliatelle

1½ tbsp butter

To Serve

Grated Parmesan

Olive oil, for drizzling

Parsley, freshly chopped

METHOD

Heat a large casserole dish over medium-high heat. Add 1 tbsp olive oil.

Add the onion, carrot and celery and cook for 3 to 4 minutes until softened. Stir in the garlic and cook gently for 1 minute until fragrant. Transfer the vegetables to a bowl and set aside.

Pat the beef dry with paper towel. Add the remaining 1 tbsp olive oil to the pot and brown the beef in batches for 2 to 3 minutes per side, until a deep golden crust forms.

Return the vegetables and beef, along with any resting juices, to the pot. Stir to combine. Add the tomato paste and cook for 1 minute, stirring so everything is well coated.

Pour in the red wine and simmer for 2 to 3 minutes, scraping the base of the pot to lift any caramelised bits.

Tie the rosemary and thyme together with kitchen string for easy removal. Add the chopped tomatoes, beef stock, bay leaf, sugar, soy sauce, chilli flakes, rosemary bundle, thyme bundle, salt and pepper. Stir to combine.

Cover with a lid, reduce the heat to medium-low and simmer gently for 2½ to 3 hours, or until the beef is meltingly tender and the sauce has thickened. Stir occasionally.

In the final 15 minutes of cooking, bring a large pot of salted water to the boil and cook the tagliatelle according to packet instructions. Drain and return the pasta to the pot. Toss gently with ½ tbsp butter.

Stir the parsley and remaining 1 tbsp butter through the ragu.

10.

Add the pasta to the ragu and toss through with tongs until well coated.

11.

Divide between bowls, then finish with grated Parmesan, a drizzle of olive oil and a scatter of fresh parsley.

Tips

Brown the beef properly. Taking the time to brown the beef well is essential for flavour. Work in batches so the pot does not overcrowd. You want a deep golden crust on the meat rather than steaming.

Dice the vegetables finely. A classic ragu begins with a soffritto of onion, carrot and celery. Cutting them finely allows them to melt into the sauce as it cooks, creating richness and body without chunky vegetables.

Tie the herbs together. Bundling the rosemary and thyme with kitchen string makes them easy to remove later and prevents woody stems from ending up in the finished sauce.

Let the ragu cook gently. The goal is a slow, gentle simmer rather than a rapid boil. Low heat allows the collagen in the beef chuck to break down slowly, giving the sauce its luxurious texture.

Finish with butter. Stirring butter through the ragu at the end adds gloss and rounds out the acidity of the tomatoes. It is a small step that makes the sauce taste restaurant quality.

Salt the pasta water well. The pasta should cook in well salted water so the tagliatelle itself is properly seasoned before it is tossed through the ragu.