A budget cut of beef, simple pantry ingredients, a bit of patience and pappardelle pasta. This Slow Cooked Shredded Beef Ragu Sauce with Pappardelle may be the king of all pastas. It is hands down one of my all time favourite pastas ever!
Slow Cooked Shredded Beef Ragu Sauce
There’s this annoying thing that’s been a thorn in my backside all my working life. This thing called pride.
I’m not a professional food photographer, or food stylist, videographer or a chef for that matter. But that doesn’t matter. What does matter is being proud of everything that I have on my website, knowing that even if there are people out there who can take better photos and make better videos, that I’ve done the best I can do and I’m proud of what I’m sharing.
3 years into blogging with over 500 recipes, I still get butterflies when I hit Publish on a new or updated recipe.
And having rewritten, rephotographed and made a video for this Shredded Beef Ragu which I first shared over 2 years ago, yes I’m going to have butterflies when I hit Publish on this (again!) because it’s one of my all time personal favourites. 🙂
I have a weakness for all things slow cooked, but hands down this shredded beef ragu is one of my all time favourites. I’d dare say I love it even more than traditional Ragu Alla Bolognese. It’s the shredded beef that seals the deal for me. The way it soaks up the sauce and clings to the pasta. It’s an absolute ripper!
I’m pretty sure I first learned how to make Slow Cooked Shredded Beef Ragu Sauce with Pappardelle from Lidia Bastianich. Years ago, her show “Lidia’s Italy” was one of the few cooking shows on free-to-air TV and I used to watch them over and over again. Almost everything I know about Italian cooking (including the reason why I was hunting down Kale a decade before it became “cool”) is because of Lidia Bastianich. Old school, real deal Italian. 🙂
Best Pasta to serve with Ragu
The question of what type of pasta to serve with different pasta sauces is a question that I get asked quite regularly. Generally, most pasta sauces will pair perfectly well with most common pasta types, like spaghetti, fettuccine, linguine, penne / ziti, macaroni, shells etc.
And while this Slow Cooked Shredded Beef Ragu Sauce will be great with any type of pasta, the best pasta for a rich sauce like this ragu is pappardelle. This wide, flat pasta is especially great for this recipe because the shredded beef clings to the wide strands.
For pappardelle, I am quite particular about which brand I use because I’ve had problems in the past with uneven cooking. I use San Remo which is a well known trusted brand here in Australia. The pappardelle is bundled into nests so they are fully submerged when dropped into boiling water, and the nests are loose enough so the bubbling water separates the strands and the pappardelle cooks evenly.
You’ll find San Remo pappardelle at all the major supermarkets as well as fresh produce stores and delis. And here’s a photo for size context – giant pasta in my Baby Hands…..
Oh – and the other reason San Remo Pappardelle is my pasta of choice for ragu is because it’s an egg pasta. The addition of egg makes the pappardelle stronger so it doesn’t break when tossed in the thick, rich sauce.
If you’ve just invested hours of patience, slow cooking the sauce to tender perfection, you’ll make me cry if you just dump cooked pasta in a bowl and spoon over the sauce. And the entire nation of Italy will cry with me. 😉 Please promise me you will toss the ragu with the pasta before serving! It is worth it, I promise. Look how every strand of the pappardelle is beautifully coated in that luscious ragu!! – Nagi xx
WATCH HOW TO MAKE IT
Slow Cooked Shredded Beef Ragu Sauce with Pappardelle recipe video!
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Slow Cooked Shredded Beef Ragu Pasta
Ingredients
Ragu
- 1.2kg / 2.5 lb chuck beef or other slow cooking beef cut, cut into equal 4 pieces (Note 1)
- 1 tbsp salt
- Black pepper
- 3 tbsp olive oil , separated
- 3 cloves garlic , minced
- 1 onion , diced
- 1 cup carrots , diced (Note 2)
- 1 cup celery , diced (Note 2)
- 800g / 28oz crushed canned tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes , crumbled (Note 3)
- 1 cup / 250ml red wine , full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock
- 1 1/2 cups / 375 ml water (Note 3)
- 3/4 tsp dried thyme or 3 sprigs fresh thyme
- 3 dried bay leaves
To Serve (Not all Sauce is used)
- 1 lb /500g dried pappardelle , or other pasta of choice (Note 4)
- Freshly grated parmesan cheese or parmigiano reggiano
- Fresh parsley , finely chopped (optional)
Instructions
- Pat beef dry and sprinkle with salt and pepper
- Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
- Turn stove down to medium low and add remaining 2 tbsp of olive oil.
- Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
- Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)
- Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).
- Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
- Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6). Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).
To Serve (Note 4):
- Bring a very large pot of water with 1 tbsp of salt to the boil.
- Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
- Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
- When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
- Add 3/4 cup of pasta water into the fry pan.
- Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
- Yell for your family to sit down at the dinner table because you need to serve it immediately!
- Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.
Recipe Notes:
Nutrition Information:
Today’s recipe is brought to you with thanks to San Remo. When they asked if I would consider showcasing one of their products in a recipe, it seemed meant-to-be because I wanted to republish this Slow Cooked Shredded Beef Ragu and in fact, I had made the video using San Remo pappardelle pasta before they approached me! I figured it was a sign. ❤️ San Remo is Australia’s most well known pasta brand and is available at supermarkets all around Australia, including the pappardelle I recommend using for this recipe.
LIFE OF DOZER
Pappardelle pup. (Try saying that 10 times real fast after a few glasses of wine.)
Would this recipe work to put all ingredients in slow cooker raw and leave on low all day? To minimise prep time before work in the morning?
Hi Ashleigh, slow cooker directions are in the notes ❤️
This was delicious! And even better a few night latter when we pulled the left overs form the freezer. We fed 2 the first night, took a serve for lunch the next day then fed 5 a few night later! It goes far. Will become a regular for us.
YES! I’m sure the left overs taste so much better!
I plan to make this for NYE. How much of beef stock do I use instead of cubes?
My sauce was already quite reduced by the time the meat was ready, I added water for the final simmer, is that okay?
Hi Chris, yes you can just add a little more water if it’s too think – N x
Can you keep this on low in a slow cooker for a banquet type dinner?
Made this for my husbands birthday dinner and there was nothing left! Absolutely amazing recipe
Hi, Nagi! I have made this several times and it is incredible…Grandma Guerino would be so proud! I want to try it in my InstantPot but my question is about the water: I know I’m supposed to omit it, but then am I also not omitting the delicious salty-beefyness that the water/boullion gives it? Thank you!!
I love this recipe, used it countless times and it turned out beautifully each and every time. Next time I cook this fish , I’ll be sure to tag your IG account, x
I’m so glad you loved it Anna!!
I made this tonight and topped it with homemade ricotta and red pepper flakes! Amazing… I will make this for future dinner parties for sure! Thank you!
Sounds like you nailed it Jess!!
Any tips on how to do this if chuck roast is frozen? Thank you
Hi Joelle, You’ll need to thaw the meat first before cooking – N x
I just made this tonight and didn’t add onion or garlic as my dad can’t have them. It still tasted absolutely divine and everyone in our house ate it! Will definitely be making this again in future to serve with a sweet potato mash.
I’m so glad it was a hit Krystal! That’s great to hear!
I am making this dish in a crock pot…I didn’t add water, but do I add water later, other than the pasta water?
Hi Debbie, no you skip the water if using a crock pot – N x
Lovvveeee this recipe. I slow cook mine for 3 hours in a slow oven. Comes out absolutely perfect every time. I just freeze leftovers, and cook fresh pasta each time.
The flavour is insane- definitely worth the time and effort.
Thanks so much!
Wahoo! I’m so glad you love it Ashleigh – it’s the perfect freezer meal!
Love this recipe. Used our Instant Pot for the ragu, and it worked nicely. I did need to give the meat an extra 20 minutes, though, before it was shreddable. Could have been the cut, I had to use shoulder steak b/c the chuck roasts were gigantic (5-6 lbs, seriously). Could have been user error with the Instant Pot, too, especially if I’m using it. Based on the small quantity of leftovers after the meal, it was a definite hit. Thanks!
Hi Noel, sorry you had issues here but I’m so glad it was a hit!
No worries! The extra cooking time lead to a conversation with the 15-year-old that didn’t involve eye-rolling, grunts, or the word “Daaaaaaad!”. I should give the recipe six stars based on that alone 🙂
I made this the other night in the Cook4Me and it is delicious. Yet another great recipe.
Great Jenelle!
Hi Nagi, do you have any recommendations for substituting the onion and garlic for a low-fructose adaptation? Could I replace the onion with leek (using the green part only), skip the garlic cloves and replace the olive oil with garlic-infused oil?
Can’t wait to try this! It looks delicious.
Hi Nagi, do you have any recommendations as to what I could make with all the leftover sauce? Pie perhaps? Also, my noodles didnt turn red like in yr photos, do you think I didnt cook the noodles quite long enough?
Hi Haylie, it depends on the type of pasta used and thickness of the sauce. You could freeze the left overs to have on pasta, baked potatoes, a pie – there are SO many options!
How much water do I use? I bought beef stock instead but I’m using the slow cooker and I don’t know what to do here! Thanks