If you’re looking for a cozy, comforting dinner that tastes like something you’d order at an Italian restaurant, this Beef Ragu needs to be on your menu!

We’re talking tender, fall-apart shredded beef simmered in a rich tomato sauce with carrots, celery, onion, garlic, and fresh herbs. Serve it over a big bowl of pappardelle pasta with freshly grated Parmesan cheese, and you’ve got a dinner the whole family will love.

And while this recipe might sound a little fancy, it’s actually SO easy to make!

You can make it in the Instant Pot or slow cooker, which means you can enjoy all that slow-cooked flavor without spending hours standing over the stove.

The best part? The beef ragu itself has 31 grams of protein per serving, and you can serve it with whatever amount of pasta fits your nutrition goals.

It’s the kind of hearty, satisfying meal I love making when the weather starts cooling down.

What Is Beef Ragu?

Ragu is a traditional Italian-style meat sauce that’s typically slow-cooked with tomatoes, vegetables, and seasonings until the meat becomes incredibly tender.

Unlike a traditional ground beef pasta sauce, this recipe uses chunks of chuck roast that cook until they’re tender enough to shred with a fork.

The shredded beef gets stirred back into the tomato sauce, creating a rich, hearty sauce that clings perfectly to pasta.

And while traditional ragu recipes often simmer on the stovetop for hours, we’re making things easier with the Instant Pot or slow cooker.

Same delicious comfort food, with a lot less hands-on work!

Why You’ll Love This Beef Ragu

• 31 grams of protein per serving. A great way to build a protein-packed dinner.
• Easy Instant Pot or slow cooker options. Choose whichever cooking method works best for your schedule.
• Simple, wholesome ingredients. Beef, vegetables, tomatoes, broth, and fresh herbs.
• Perfect for meal prep. The sauce reheats beautifully and is delicious for leftovers.
• Family-friendly comfort food. Serve it over your family’s favorite pasta.
• Customizable macros. Since the pasta is separate, everyone can adjust their portion to meet their needs.
• Freezer-friendly. Make a big batch and save some for another night.

Ingredients You’ll Need

Beef Chuck Roast

We’re using 2 pounds of beef chuck roast for this recipe.

Chuck roast is one of my favorite cuts of beef for slow-cooked recipes because the connective tissue breaks down during cooking, leaving you with tender, flavorful meat that shreds easily.

Cut the roast into 2- to 3-inch chunks and trim away any large pieces of excess fat before cooking.

Don’t skip browning the beef! Searing it in olive oil before pressure cooking or slow cooking adds so much flavor to the finished sauce.

Onion, Carrots & Celery

This combination of vegetables creates a flavorful base for the ragu.

We use one yellow onion, two large carrots, and four celery stalks, all finely chopped.

As they cook, the vegetables soften into the tomato sauce, adding flavor, texture, and a little extra fiber.

It’s also a great way to work more vegetables into a family dinner.

Garlic

Four cloves of fresh garlic add plenty of savory flavor.

Fresh garlic is my preference here, but you can use jarred minced garlic if that’s what you have on hand.

Tomato Paste

Just two tablespoons of tomato paste help deepen the tomato flavor and make the sauce extra rich.

I like cooking the tomato paste with the vegetables for a minute before adding the broth. It’s a small step that makes a difference!

Crushed San Marzano Tomatoes

A 28-ounce can of crushed San Marzano tomatoes makes the base of our sauce.

San Marzano tomatoes are known for their rich tomato flavor and natural sweetness, which works beautifully in a slow-cooked ragu.

You can substitute another good-quality crushed tomato if needed.

Beef Broth

One cup of beef broth adds moisture and helps create the perfect sauce consistency.

It also helps loosen all those flavorful browned bits from the bottom of the pot after searing the beef.

Fresh Thyme & Bay Leaf

We’re keeping the seasonings simple with fresh thyme, a bay leaf, kosher salt, and black pepper.

The herbs add a subtle savory flavor without overpowering the beef and tomatoes.

Just remember to remove the thyme stems and bay leaf before shredding the meat.

Olive Oil

Two tablespoons of olive oil are used to sear the beef and sauté the vegetables.

Pappardelle & Parmesan

For serving, I love pairing this beef ragu with pappardelle pasta.

Those wide, flat noodles are perfect for catching all that rich sauce and shredded beef.

Finish with freshly grated Parmesan cheese, and you’ve got the ultimate comfort food dinner.

Important: The pasta and Parmesan are not included in the recipe’s listed nutrition information.

How to Make Beef Ragu in the Instant Pot

The Instant Pot is my favorite option when I want that slow-cooked flavor but don’t have all day.

Start by cutting the chuck roast into large chunks, patting the beef dry, and seasoning it generously with salt and pepper.

Using the Sauté function, sear the beef in olive oil in two batches until nicely browned.

Remove the beef, then add the onion, carrots, and celery. Cook until softened before stirring in the garlic and tomato paste.

Next, pour in the beef broth and scrape up all those delicious browned bits from the bottom of the pot.

Add the crushed tomatoes, return the beef to the pot, and top with the bay leaf and fresh thyme.

Secure the lid and cook on High Pressure for 40 minutes, followed by a 10-minute natural pressure release.

Once the pressure has been released, remove the herbs, shred the beef, and stir it back into the sauce.

Serve over your favorite pasta with a sprinkle of Parmesan.

It’s rich, hearty, and tastes like it’s been simmering all day!

Slow Cooker Beef Ragu

If you’re a fan of slow cooker dinners, this recipe is perfect for you too.

You’ll still want to sear the beef and sauté the vegetables in a skillet first. Those steps add a ton of flavor and are worth the extra few minutes.

Once everything is browned and softened, transfer it to the slow cooker with the crushed tomatoes, beef broth, bay leaf, and fresh thyme.

Cook on Low for 8–9 hours or High for 4–5 hours, until the beef is fork-tender.

Remove the herbs, shred the beef, and stir it back into the sauce.

That’s it!

Dinner is ready whenever you are, and all you need to do is cook some pasta.

What to Serve With Beef Ragu

Pappardelle is the classic choice for a hearty shredded beef ragu, but you definitely aren’t limited to one type of pasta.

Here are a few of my favorite ways to serve it:

• Pappardelle pasta: Wide noodles that hold onto the shredded beef and sauce.
• Rigatoni or penne: Great alternatives if you can’t find pappardelle.
• Spaghetti or fettuccine: Easy options that you probably already have in your pantry.
• Creamy mashed potatoes: A delicious alternative to pasta.
• Polenta: Another comforting option that pairs beautifully with the rich tomato sauce.
• Roasted spaghetti squash: A lighter option if you want more vegetables.
• Crusty bread: Perfect for soaking up any extra sauce.

For a complete dinner, add a simple green salad or roasted vegetables on the side.

How to Make Beef Ragu Fit Your Macros

One of the things I love about this recipe is how easy it is to customize.

The beef ragu itself contains 31 grams of protein per serving, making it a great starting point for a balanced meal.

Since the pasta isn’t included in the recipe macros, you can add whatever amount works best for your individual calorie and carbohydrate goals.

For example, someone with higher carbohydrate needs might enjoy a larger serving of pasta, while someone with a smaller calorie goal could use less pasta and add a big side of vegetables.

You can also use a higher-protein or whole-wheat pasta if you want to increase the protein or fiber in your meal.

And of course, don’t forget to account for any Parmesan cheese or other toppings you add.

This is exactly the kind of meal I love because you don’t have to cook separate dinners for everyone in the family. Everyone can enjoy the same delicious beef ragu and customize their plate.

Tips for the Best Beef Ragu

Don’t skip the sear. Browning the beef before cooking creates a deeper, richer flavor.

Cook the beef in batches. Overcrowding the pot can cause the meat to steam instead of brown.

Cut the vegetables small. Finely diced carrots, celery, and onion soften into the sauce and create a better texture.

Deglaze the Instant Pot thoroughly. Scraping up the browned bits with beef broth adds flavor and helps prevent the Instant Pot’s burn warning.

Give the beef enough time to become tender. Chuck roast needs time for the connective tissue to break down. If the meat doesn’t shred easily, it needs additional cooking.

Shred the beef directly into the sauce. This allows every piece to soak up all that delicious tomato flavor.

Save a little pasta water. If you’re tossing the ragu directly with cooked pasta, a splash of pasta water can help the sauce coat the noodles.

Is Beef Ragu Good for Meal Prep?

Absolutely!

In fact, this is one of those recipes that might taste even better the next day.

As the beef sits in the tomato sauce, the flavors continue to develop, making leftovers especially delicious.

This recipe makes 7 servings, so it’s great for prepping lunches or having dinner ready for a few nights.

I recommend storing the beef ragu separately from the pasta whenever possible.

This keeps the pasta from absorbing too much sauce and makes it easier to customize your portions throughout the week.

When you’re ready to eat, simply reheat the ragu and serve it over freshly cooked or reheated pasta.

How to Store and Reheat Beef Ragu

Allow the ragu to cool slightly before transferring it to airtight containers.

Store in the refrigerator for up to 3–4 days.

To reheat, warm individual servings in the microwave until heated through, stirring halfway through.

You can also reheat the ragu in a saucepan over medium-low heat.

If the sauce has thickened in the refrigerator, add a small splash of beef broth or water to loosen it.

Can You Freeze Beef Ragu?

Yes! This is a great freezer-friendly recipe.

Since the ragu doesn’t contain pasta, you can freeze the meat sauce on its own and prepare fresh pasta whenever you’re ready to serve it.

Allow the ragu to cool, then divide it into freezer-safe containers or bags.

Freeze for up to 3 months for best quality.

When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat thoroughly on the stovetop or in the microwave.

I love having meals like this tucked away in the freezer for nights when cooking dinner just isn’t happening.

Frequently Asked Questions

What is the best cut of beef for ragu?

Chuck roast is one of the best choices because it becomes incredibly tender during slow cooking or pressure cooking. It also has enough marbling to create a flavorful sauce.

Can I make beef ragu in the slow cooker?

Yes! After searing the beef and sautéing the vegetables, transfer everything to your slow cooker and cook on Low for 8–9 hours or High for 4–5 hours, until the beef is fork-tender.

Can I make beef ragu ahead of time?

Definitely. Beef ragu is perfect for making ahead because the flavors develop as it sits. Store it in the refrigerator and reheat when you’re ready to serve.

What pasta is best for beef ragu?

Pappardelle is my favorite because its wide noodles hold onto the shredded beef and rich tomato sauce. Rigatoni, fettuccine, and other pasta shapes also work well.

Can I use dried thyme instead of fresh?

Yes. If you don’t have fresh thyme, you can substitute approximately ½ teaspoon of dried thyme.

Why is my beef ragu tough?

Chuck roast needs enough cooking time to become tender. If the beef is still tough or difficult to shred, it likely needs additional cooking time. Continue cooking until it pulls apart easily with a fork.

Are the pasta and Parmesan included in the macros?

No. The nutrition information is for the beef ragu only. Pasta, Parmesan cheese, and any additional toppings should be calculated separately.

Beef Ragu Nutrition & Macros

This recipe makes 7 servings.

Serving Size: 285g (approximately 1 cup)

• Calories: 272
• Protein: 31g
• Carbohydrates: 9g
• Fat: 12g
• Fiber: 2g

Nutrition information is for the beef ragu only and does not include pappardelle pasta or Parmesan cheese.

A Cozy, High-Protein Dinner the Whole Family Will Love

Whether you’re looking for an easy slow cooker dinner, a comforting pasta recipe, or something new to add to your meal prep rotation, this Beef Ragu checks all the boxes.

It’s rich, hearty, packed with flavor, and surprisingly simple to make.

And with 31 grams of protein per serving, it’s an easy way to enjoy a delicious comfort food dinner while still working toward your nutrition goals.

Serve it over your favorite pasta, add some freshly grated Parmesan, and enjoy!

If you make this Beef Ragu, be sure to leave a rating and comment below. I love hearing what you think of our recipes!