Pulled beef ragu with spaghetti

Served over perfectly cooked pasta, this is the ultimate bowl of comfort food.
slow cooked beef ragu
3H 30M

This beef ragu is cooked over low heat for 3 hours to ensure the beef is so tender it will fall apart with a gentle nudge or two from a fork.

Make ahead

This slow cooked beef cheeks ragu can be made 2 days ahead; store, covered, in the fridge. The breadcrumb mixture can be made 1 day ahead; store in an airtight container at room temperature.

Looking for more pasta recipes? Or our slow cooked ragu made with gravy beef?



1.Season the beef. Heat 1 tablespoon of the oil in a large heavy-based casserole dish over medium-high heat; cook beef, in two batches, for 3 minutes each batch, turning occasionally, or until browned and caramelised all over. Transfer to a plate
2.Heat 1 tablespoon of oil in same dish; cook onion, carrot, celery and 2 cloves garlic over medium heat for 7 minutes or until soft and lightly browned. Add wine and 1 tablespoon of the rosemary, scraping the base of pan; cook for 30 seconds. Return beef and any juices to dish, then canned tomatoes and stock; season. Reduce heat to low; cook, covered, for 3 hours or until meat is very tender and can be pulled with a fork. Transfer beef to a large bowl; pull apart using two forks. Return beef to sauce. Cover to keep warm.
3.Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook bread and remaining garlic and rosemary for 4 minutes, stirring often, or until golden and crisp. Transfer to a tray lined with paper towel to cool
4.Cook pasta in a large saucepan boiling salted water for 8 minutes or until al dente. Drain well and add to beef ragu; toss gently to combine.
5.Divide pasta among bowls; top with breadcrumb mixture and parmesan. Serve with rocket.

You could use 800ml tomato passata instead of the canned diced tomatoes, if you prefer.


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