MICHELE CARRETTA’S ORGANIC BEEF RAGÙ RECIPE

Authentic Gragnano mezzi paccheri made from organic flour drawn in the traditional “Al Bronzo” way (Trafilato al Bronzo), knife cut, rare-breed organic Rhug Estate beef shoulder braised for four hours with San Marzano tomatoes, thyme, rosemary and marjoram, then blended in Alpeggio butter and 24-month aged Parmigiano Reggiano.

Michele’s slow-cooked beef ragù showcases everything we love about a traditional Italian dish made with outstanding ingredients. Using organic beef mince or beef chuck is a brilliant alternative if beef shoulder isn’t available, especially when cooked slowly until meltingly tender. If you’re looking to buy organic beef, Rhug Estate offers a variety of cuts perfect for a ragu, from beef brisket to mince, each one lends a unique richness.

Cooked over medium heat, then gently braised on low, the beef develops deep, complex flavour. The olive oil, fresh herbs, and time-honoured technique all work together to create a beef ragu sauce that’s rich and satisfying. This beef ragu isn’t rushed — it rewards patience with richness, depth, and the kind of flavour that lingers long after the last bite.

INGREDIENTS FOR THE RAGÙ

1. 300g Organic Rhug beef shoulder
2. 50g carrots
3. 50g celery
4. 50g onion
5. 1 clove of garlic
6. 100g San Marzano tomato sauce
7. 1 bunch of fresh herbs: thyme, rosemary and marjoram

INGREDIENTS FOR THE PASTA

1. 400g Mezzi Paccheri from Gragnano
2. 100g butter
3. 100g 24-month aged Parmigiano Reggianod

Michele Carretti is now Sous Chef at Godo, London, bringing his passion for heritage techniques and high-quality ingredients to a wider audience. His ragù recipe reflects that same care and depth. The heart of this dish lies in slow cooking and thoughtful preparation.

For those planning ahead, it also works beautifully as a slow cooker beef ragu recipe. Brown the meat over medium-high heat, then let time do the rest. With Rhug Estate’s sustainably produced cuts, even everyday slow cooker recipes can become something truly memorable.

METHOD

On a low heat, fry a whole clove of garlic (to be removed once sprayed) and finely chopped carrots, celery and onion in a large pot for 15/20 min. Add the tomato sauce and the finely chopped beef shoulder. Cook the ragù very slowly for at least 4 hours and add a spoon of water if it gets dry.

Once the sauce is ready and the meat is soft and tasty add the finely chopped fresh herbs. Season to taste. Cook the pasta in boiling, salty water and drain about 2 minutes before end of cooking time.

Keep a glass of the starchy water on the side. Add the pasta to the ragù pot and add some of the starchy water. Finish cooking the pasta in the sauce and add butter and parmesan cheese right at the end in order to make it creamy and smooth.

This meal has to be served “al dente”.

Step 1: Make the Soffritto

Start by gently sweating chopped carrots, celery, and onion in olive oil over medium heat. This soffritto forms the aromatic base of your beef ragu sauce and infuses the dish with sweetness and depth. Take your time — 15 to 20 minutes allows the vegetables to soften and release flavour.

This foundational layer is important in any slow cooker beef ragu recipe. It’s a slow, savoury beginning that brings out the best in your delicious meal and makes the whole kitchen smell like home.

Step 2: Brown the Beef

Once your soffritto is soft and fragrant, it’s time to build richness. Add your finely chopped organic beef mince, beef chuck, or even diced beef brisket to the pot. Brown it slowly over medium-high heat, allowing the meat to caramelise and deepen in colour. This step intensifies flavour and ensures your slow cooked beef ragu has that irresistible umami depth. Break the meat up gently with a wooden spoon and give it time — rushing this step can result in a less cohesive sauce.

Step 3: Add Tomato Paste & Wine

Now it’s time to bring in richness and acidity. Stir tomato paste into the browned beef, letting it toast for a minute to concentrate flavour. Then deglaze the pot with a generous splash of dry red wine, scraping up the caramelised bits.

This adds balance and complexity to your beef ragu sauce, creating a luxurious base for slow cooking. Keep the heat at medium-high during this stage to reduce the wine slightly. It’s a transformative moment in the process, where meat, tomato, and wine become something far greater together.

Step 4: Build the Ragù

Add your San Marzano tomato sauce and any reserved beef stock for extra depth. Stir well to combine, then add your chopped fresh herbs — thyme, rosemary, and marjoram all offer a savoury, aromatic lift. Lower the heat and season to taste.

If you’re using a slow cooker, now’s the time to transfer it over. Whether you’ve chosen to buy beef brisket or go with organic beef mince, this stage is about marrying everything together in perfect harmony for a truly delicious meal.

Step 5: Simmer Low and Slow

Cover the pot and reduce the heat to its lowest setting or set your slow cooker to low. This is where the magic of slow cooking transforms your ingredients into a luscious, silky beef ragu. Give it at least four hours, checking occasionally and adding a splash of water or beef stock if it gets too thick. The meat should be tender enough to break apart easily. Using beef chuck or brisket delivers incredible texture, while organic beef mince yields a more uniform sauce.

Step 6: Finish the Sauce

When your ragù is thick, tender, and beautifully reduced, it’s time to finish. Stir in a little butter for gloss and richness, then taste and adjust the seasoning. Add more herbs if needed, or a final dash of olive oil. If your sauce needs thickening, continue simmering uncovered for a few minutes. If it’s too thick, loosen with reserved pasta water or extra stock. However you’ve built it, your slow-cooked beef ragù should now be silky, savoury, and layered.

How to Serve Michele Carretta’s Organic Beef Ragu?

This rich, slow-cooked beef ragu deserves equally thoughtful accompaniments. Serve it with mezzi paccheri or another hearty pasta that holds sauce well. Finish with a knob of butter, a generous grating of 24-month aged Parmigiano Reggiano, and a drizzle of olive oil to highlight the luxurious beef ragu sauce.

A fresh herb garnish brings brightness to the dish. For a side, crusty bread and a bold red wine round out the experience. Whether you’re planning a delicious meal for guests or seeking comfort food at its finest, this slow cooker beef ragu recipe is all about flavour, care, and tradition.

Conclusion

Michele Carretta’s slow-cooked beef ragù is a celebration of time, quality, and authentic Italian technique. Whether you make it with organic beef mince, beef chuck, or buy beef brisket from Rhug Estate, the results are always deeply satisfying.

It’s a perfect example of how slow cooker recipes can rival restaurant classics when made with care and high-quality ingredients. With every bite of this beef ragu, you taste the richness of olive oil, the earthiness of herbs, and the warmth of slow cooking.

When you’re ready to buy organic beef, Rhug Estate ensures you’re starting with the best — no compromise, just flavour.