Slow Cooked Beef Pasta Recipe

Slow cooked beef pasta is a soul-warming, family-style meal made with rich tomato sauce and tender shredded beef. It is am absolutely perfect for batch cooking, freezer meals or easy weekday dinners with loads of flavour.

Slow cooked beef pasta is one of those dishes that never disappoints. It’s comforting, hearty, and packed with rich, savoury flavour from slow-cooked beef, tomatoes, wine and herbs.

This rustic slow cooked beef pasta is what I call proper food. Think fork-tender beef in a herby tomato sauce, generously tossed through pasta and finished with a good snowing of Parmesan. And I really just want it more and more, so after I finish to write this article, I am heading to my nearby Tesco for a nice cut of beef.

Why You'll Love This Recipe

This easy slow cooked beef recipe has quickly become a favourite in my kitchen for so many reasons. It’s a lifesaver for busy weeks and a crowd-pleaser when friends come over. The sauce freezes beautifully, tastes even better the next day, and comes together with simple store cupboard ingredients.

It’s a whole meal in one – slow cooked beef pasta doesn’t need much else, maybe a piece of rustic bread or a crisp salad if you’re feeling fancy. Whether you’re feeding kids, guests or just yourself, this is one of those meals that hits the mark every single time.

I especially love making this on Sundays or colder months when everyone craves something warm and satisfying. I often make a big batch during school term time—it’s perfect for my teenager to heat up on his own, and he always goes back for seconds )(and of course, thirds). One generous pot of sauce, and he’s well fed!

But truly, it works all year round – especially as leftovers are even better the next day. Budget-friendly, freezer-friendly, totally kid-friendly... what’s not to love?

Ingredients

Here is the list of ingredients, that I use when cooking this luxury slow cooked beef sauce pasta:

• Slow cooking beef (budget cut) – Choosing a cut with some fat gives richness and body to the sauce. Long cooking breaks it down into fork-tender shreds that absorb all the flavour.
• Onion – This is usual ingredient for any sauces. Provides a sweet, aromatic base that softens and caramelises in the oil, laying the groundwork for the sauce.
• Garlic – Essential for depth, it adds earthy warmth that complements the tomato and beef. Indeed, what sauce without the garlic?
• Red wine – This brings acidity and richness, cutting through the meatiness and enhancing the tomato base.
• Peeled plum tomatoes – These break down into a luscious sauce, with a slightly sweet, rich flavour that balances beautifully with the beef.
• Herbs (parsley, oregano, basil, marjoram, sage, thyme) – This medley gives the sauce that unmistakable Italian warmth. Basil and oregano add brightness; marjoram and sage bring earthiness. I am using dried herbs, and I am using a lot of them.
• Salt and black pepper – Seasoning is everything. Salt enhances all other flavours, and freshly ground pepper gives a subtle bite.
• Olive oil – Used in two stages for both searing and sautéing, it’s essential for building flavour from the base up.
• Parmesan – Salty, nutty, and savoury – a finishing touch for any pasta dish.
• Pasta (penne or rigatoni) – Short pasta holds onto the chunky sauce perfectly. I prefer rigatoni for those thick ridges that grab onto every strand of beef.

Instructions - How to Make Slow Cooked Beef Pasta

This is a super easy slow cooked beef recipe that uses just one pot and a handful of simple steps. I am usually doing slow cooked beef sauce in multi cooker, as it requires very little attention from my side. The sauce can also be cooked in heavy based pot, Dutch oven, some iron cast dish - whatever you have!

1. Step 1: Heat 1 tablespoon of olive oil in a heavy-based pot (I use my multi cooker). Sear the beef on high heat until nicely browned all over. Don’t overcrowd the pan — do it in batches if needed. Once browned, transfer the meat and all its juices to a plate.
   

2. Step 2: Add the second tablespoon of oil to the same pot. Sauté the chopped onion and garlic for about 5 minutes on medium-high heat, until golden and fragrant. Then return the beef and juices back into the pot.
   

3. Step 3: Add the peeled plum tomatoes and break them down with a spoon — they are soft and will break apart easily. Pour in the red wine, season with salt and freshly ground black pepper, and add all the herbs. Mix everything together, reduce the heat to low, cover with a lid and let it cook slowly for at least 2 hours.
   

4. Step 4: Check that the beef is tender — it should fall apart easily with a fork. Taste and adjust salt if needed. Cook your pasta according to the packet instructions. While it cooks, take out the beef and shred it using two forks (no need to make it too fine, a rustic texture is ideal). Return the shredded beef to the pot, stir, and taste again for seasoning. And that's your Slow Cooked Beef Pasta is ready to be served!

Tip 1: Use a heavy-based pot or multi-cooker for even heat distribution
For the best results, cook this dish in a heavy-bottomed pot or a multi-cooker. These hold heat more evenly and prevent the sauce from catching or burning during long, slow cooking. It also helps keep the temperature consistent, which is key for tender, slow-cooked beef.

Tip 2: Don’t rush the cooking time – let it go low and slow
This recipe relies on time, not effort. Let the sauce simmer gently for at least 2 hours — the longer the better. Slow cooking breaks down the beef into tender, flavour-packed shreds and gives the tomato and herb sauce time to fully develop. If you rush this step, the meat will be chewy and the flavours of slow cooked beef pasta will be less complex.

Serving & Storing Suggestions for Slow Cooked Beef Pasta

You’ve got two brilliant ways to serve slow cooked beef pasta:

1. Stir the cooked pasta straight into the beef sauce in the pot and mix until every piece is coated.
2. Or plate the pasta first, then spoon the beef sauce over the top for a more composed presentation.

Finish with a good grating of fresh Parmesan — it’s non-negotiable.

For a fuller meal, serve with crusty rustic bread rolls to soak up the sauce. If you're hosting or want something a bit more special, pair it with a simple green salad and follow with a light dessert.op up the sauce, or a light salad if you're aiming for a complete dinner party meal.

This slow cooked beef pasta sauce keeps well in the fridge for up to 3 days. The flavour actually improves overnight, so don’t be surprised if leftovers taste even better the next day.

Here’s the best part:
The budget hint – buy large cuts of beef when they’re on sale or reduced, and cook them right away using this recipe. The sauce freezes brilliantly, so divide it into containers and freeze. You’ll get 2–3 full family meals from one pot. That means cooking once and eating multiple times — a smart way to save both time and money.

Reheat gently on the stove or in the microwave, adding a splash of water if it’s thickened too much.

FAQ

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Slow Cooked Beef Pasta

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This slow cooked beef pasta is rich, hearty and full of depth from tender shredded beef simmered in a tomato and herb sauce. It’s a perfect family meal for busy nights, freezer-friendly and guaranteed to satisfy.

Ingredients

• 600g (21 oz) slow-cooking beef, budget cut with some fat, cut into large cubes
• 1 onion, chopped
• 4–5 garlic cloves, minced or sliced
• 100ml (⅓ cup + 1 tbsp) red wine
• 2 x 400g (2 x 14 oz) cans peeled plum tomatoes
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• ½ teaspoon dried sage
• ½ teaspoon dried thyme
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoon olive oil, divided
• Parmesan, to serve
• Pasta of your choice – rigatoni or penne preferred

Instructions

1. Heat 1 tablespoon of olive oil in a large heavy-based pot or multi cooker over high heat. Sear the beef cubes in batches until browned on all sides. Transfer to a plate with all the juices.
2. Add the remaining tablespoon of olive oil to the same pot. Sauté the chopped onion and garlic over medium-high heat for 5 minutes until golden and fragrant.
3. Return the seared beef and juices to the pot. Add the peeled plum tomatoes and break them down with a spoon — they are soft and will break apart easily. Pour in the red wine, then add all the herbs, salt, and black pepper. Stir well, cover with a lid, reduce the heat to low, and simmer for at least 2 hours.
4. Once the beef is fork-tender, remove it from the sauce and shred with two forks. It doesn’t need to be too fine — a rustic texture works perfectly. Return the shredded beef to the sauce, stir, and taste for salt and pepper.
5. Cook your pasta according to the packet instructions. Drain and either mix the pasta into the sauce or plate the pasta and top with the beef sauce. Sprinkle with freshly grated Parmesan and serve.

Notes

Use short pasta shapes like rigatoni or penne, as they grip the beef and sauce perfectly, giving better texture in every bite.

Searing the beef first is key for developing deep flavour. That caramelisation makes a big difference in the final taste of the sauce.

This sauce freezes extremely well. Divide any leftovers into containers and freeze for up to 3 months. It’s ideal for prepping meals in advance.

The sauce tastes even better the next day. The flavours intensify overnight, so leftovers can feel like an upgrade.

Cook this dish in a heavy-bottomed pot or multi cooker. It ensures even heat and prevents the sauce from catching or burning during the long, slow simmer.