Italian Slow Cooked Shredded Beef Ragu (Pasta Dinner)


Delicately flavored, robust red wine and tomatoes, aromatic, and steaming hot - our Italian Slow Cooked Shredded Beef Ragu (Pasta Dinner) will surely win over a crowd! Using Batistini Farms' USDA Organic 100% Extra Virgin Olive Oil and Ancient Tuscan Grain Pasta, it will be hard to say no to a second round!

A little ABM background...

If you've just happened to click on the recipe while scrolling the Internet or you're new to the ABM family, then you may not know that A Bright Moment blog is all about baking and cooking with extra virgin olive oil. When I first started this journey of self-taught baking, I had the hardest time finding good recipes that used olive oil as a healthier substitute to butter - so, I began testing, trying, failing, and then a few recipes succeeded! And even though only 1 out of 10 recipes would actually turn out good in the beginning, it was the best feeling knowing that I could share it with you all!

With that said, I'm so thankful to be partnering with Batistini Farms on this Italian Slow Cooked Shredded Beef Ragu (Pasta Dinner).

What makes their products different?

It all begins with countryside farms and scrupulous attention to hand harvested crops. Batistini Farms proudly presents ancestral estate harvest to others who love transparent ingredients - growing with authentic family farms that they have carefully selected according to how the family farms' value their culture, heritage and high quality ingredients. Their goal is to continue to provide carefully selected and transparent ingredients from recipes passed down for generations. 

Their USDA Organic Classic 100% Extra Virgin Olive Oil is harmonious achievement of an organic 100% extra virgin olive oil that is handcrafted and cold extracted within 24 hours of harvest. With each use, you'll taste the herbaceous fruity notes of robust organic coratina olives that are perfectly paired with medium to delicate organic olives, also grown on their family estate farm.

Their USDA Organic Ancient Tuscan Grain Pasta truly is not like any pasta you've ever tasted before! It's a journey of harvesting organic select grains, at a single Tuscan family farm, led to stone milling the seeds to flour, crafting the dough, cutting by bronze, and then follows an old tradition of slow drying the pasta. With 7g of protein per serving, this is my go-to pasta!

Check out their award-winning and USDA Organic Italian 100% Extra Virgin Olive Oil here and their Ancient Tuscan Grain Pasta that is high in protein and nutrient-dense here.

I truly hope you all enjoy this mouth-watering Italian Slow Cooked Shredded Beef Ragu (Pasta Dinner) that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on PinterestFacebookYouTube and Instagram.

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“So do not fear, for I am with you;
    do not be dismayed, for I am your God.
I will strengthen you and help you;
    I will uphold you with my righteous right hand.”

Isaiah 41:10 (NIV)

Italian Slow Cooked Shredded Beef Ragu (Pasta Dinner)



  • 1 bag of Batistini Farms Ancient Tuscan Grain Tagliatelle Pasta
  • 2 1/2 lb. Chuck Beef
  • 2 tbsp. Batistini Farms Extra Virgin Olive Oil
  • 3 Garlic Cloves (minced)
  • 1 Sweet Onion (finely diced)
  • 1 cup Carrots (finely diced)
  • 1 cup Celery (finely diced)
  • 2 tbsp. Tomato Paste
  • 28 oz Crushed Canned Tomatoes
  • 2 tbsp. Dried Italian Herbs (or substitute with 1 tbsp. fresh oregano leaves and 2 tbsp. chopped basil)
  • 2 tsp. Salt
  • 2 tsp. Black Pepper
  • 1 cup Red Wine (full bodied (like a merlot or Cabernet Sauvignon) or substitute with beef broth)
  • Parmigiano Reggiano (Parmesan, freshly grated for serving)
  • Fresh Basil or Parsley (finely chopped for serving)


  1. In a heavy based pot over medium high heat, add in 1 tablespoon extra virgin olive oil to heat up for 1 minute. In the meantime, pat the beef dry with a paper towel, then season with the salt and black pepper.
  2. Add the beef into the heated pot to sear until browned on both sides (about 4-5 minutes on each side).
  3. Turn down the stove to medium, then add the remaining tablespoon of extra virgin olive oil. Add in the minced garlic and onions to sauté for 2 minutes, then the celery and carrots to sauté for 4-5 minutes, until fragrant and tender.
  4. Add in the remaining ingredients, as well as 1 3/4 cups water. Bring to a boil, then cover the pot to simmer for 2-3 hours, until beef is tender enough to easily shred.
  5. Once cooked, shred the beef with two forks, then simmer for 30 minutes without cover, until the sauce has been reduced and is thicker. Adjust to taste with salt and black pepper.
  6. To Serve: Cook Batistini Farms’ Ancient Tuscan Grain Tagliatelle Pasta until al dente (about 10 minutes), then drain to serve with freshly grated parmigiana reggiano (parmesan), and chopped basil or parsley.

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