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.)
Steph A says
Question: for slow cooker version, *without* using bouillon, can I use 1c red wine and 1c beef broth?
I initially made this recipe in my Dutch oven, but the meat was so tough I could not shred, it definitely needed more time to cook. Though despite that, it was very delicious! I never have bouillon so I did 1c red wine + 2c beef broth. This time I am trying the slow cooker to help with the tough meat issue, figured can’t go wrong. But was confused what to do using wine/broth vs. wine/bouillon. I have it in now with 1c each wine/broth but am concerned it will be too watery. (I probably ended up with 1.5c each as I didn’t want to waste).
Tamika Gonzalez says
I may have already rated this recipe because I’ve had it and loved it before. But just in case, this recipe is beautiful and so delicious. Tonight I made the ragu and had it with mash potato and it was the best. Definitely one to save and reuse again and again
Alisa says
Delicious and easy to prepare. Thanks to clear guidelines that are important to me as non locals that English is foreign language to them. Here in Israel the parts of the cow are called diffferently and perhaps also the division . Is the chuck a central part ot the shoulder?
Paul says
Amazing, incredible, last-meal-worthy.
And Dozer is adorable.
John says
Hi Nagi. My mum (yes, I’m English! but she was Italian) hailed from Tuscany, widely recognised as the home of pasta. I’ve been making ragu since I was 10 years old; I’m now 66 so you do the maths! What can I say? Your ragu has blown me away! The Bolognese sauce I have made up till now I use as a base for lots of things such as cottage pie and chilli con carne. I know that your type of sauce is more a southern recipe rather than northern, however, if your sauce proves as flexible, I’m going to have to change sides! Many thanks for proving that an old dog can still learn new tricks!
Nagi says
Woah what a compliment John, that’s amazing!! I’m chuffed to say the least! I’m so happy you enjoyed it, thanks so much for letting me know!! ❤️ N x
Meg says
Hi! My beef is really tough. have cooked for two hours. used the recommended cut and quantity and followed the recipe. Can anyone help??
Cheryl Lynch says
Meg, is it possible that the liquids (wine or water) were not room temp. Cold liquids will make the meat seize up and toughen.
Nagi says
Hi Meg – sounds like it needs to cook longer if it is tough – pop it back in for another 30-60 minutes and just check it periodically until it gets to a shredable stage. N x
Linda says
This is an absolute winner!! Will definitely be making this again.. and again. I used beef brisket and cooked it for quite sometime (I kept checking until it was ready to shred with forks). I totally agree about tossing the pasta through the sauce rather than on top.. it just coats it so lusciously. I am GF so used a gf penne pasta. Delicious!!
Marnie T. says
There is a reason this recipe is 5 stars. I’ve made it as directed, DELICIOUS. Yesterday, I had some ground beef instead of chunks. It was just our family so I tried it with that instead. My 7 year old, I kid you not, all on her own said, “WOW! This is 5 stars!” (I never use this expression. Cracked me up.) Seriously, a wonderful recipe. Even my creatively critical mother loved it. Enjoy!
Sharon Davidson says
I thought this was a really tasty recipe. I did add LOTS of quartered mushrooms about 45 minutes before I served it, which added so much flavor and they sopped up the winey essence of the dish and were wonderful. I’m not a “shredded” beef person, so I cut the beef into chunks and did not shred it, and it was tender and excellent. Two days later, it was even better, and a week later, I put penne in ramekins and baked the ragu on it with a slice of Havarti on top–I didn’t have mozzarella or provelone, but the Havarti with grated fresh Asiago on top was really good! A friend dropped by on her way home so I served her a plate and she loved it!
Nagi says
Sounds divine Sharon, I’m so glad you enjoyed it!! N x
Pamela says
I will never make bolognese with mince again – we are hooked FOREVER on this fabulous recipe.
Thank you.
Nagi says
It’s sooo good isn’t it Pamela?! I’m so happy you love it! N x
Shay Davidson says
This sounds really good so I’m trying it today. The flavor as I put it on to simmer for two hours, is perfect! I always salt and pepper to my own taste, so I added more than in the recipe. I LOVE mushrooms…I really think this recipe SCREAMS for shrooms! So, about 1/2 hour before I serve it, I’m going to add quartered mushrooms, but I don’t want them to sap the sauce, so I’ll gently saute them first. Let you know how it goes!!
Barbara says
I have been eyeing this recipe for a while and I finally made it last night. I made it as written, which I usually do the first time I try a new recipe. At the end when the recipe says add additional seasonings, I just added a bit more salt. I am cooking just for myself, so I measured out one cup of sauce, cooked 2 ounces/58 grams of fettucini (I couldn’t find pappardelle), and did the emulsifying using 3 tablespoons of pasta water. It was good, but it needed something. After thinking about it, I thought maybe a little more black pepper or some red pepper flakes might be the ticket. I decided to try it again tonight and added a bit more black pepper and salt and I have to say the difference was amazing. Nagi is right when she says this ragu tastes better the next day. I now have eight more single serving containers of this yummy sauce in the freezer. I’m going to try to find pappardelle, or maybe make my own. Also, since there’s more than one cup of wine in a bottle, I had a nice glass of merlot along with the meal. Perfect.
Rebekah says
Hello! I am very excited to try this recipe and I would like to make it in my instant pot but I am unclear on the instructions. I am going to use 1 cup of beef stock instead of the red wine. Do I still add the additional 1 1/2 cups of beef stock as well? I am using this 1 1/2 cups of beef stock because I don’t have beef bouillon cubes. Please advise 🙂 thank you so much!!
Emmy says
Nagi you’ve done it again! I go to work with my husband and have become the cook on site for 8 men. I was never a great cook, but with your recipes you would never know! Every dish is a pleaser! Thankyou for sharing them!
Emma Phillips says
I made this for my husband and he said it was one of the best things that he has ever eaten! 😀 Thanks again Nagi, I love all your recipes.
Esther says
Would this be good with lamb!?
Jen says
I am going to try with lamb tonight. I’ve bought shank meat, we shall see how it goes!!!
Jessica says
Thankyou, like lots of your recipes. This one is a regular for us. Usually first night we have it with the pasta. Then the next night we will have it with mash potato. This is a real easy favourite of mine to make. My partner is a chef and loves a lot of your recipes. Its just hard deciding which ones to make.
Lisa says
Easy, hearty and just …yum!
Sarah says
I cannot find crushed tomatoes here in the UK-what alternative can I use instead of crushed tomatoes?
Nagi says
Hi Sarah, diced tomatoes or passata will work great! N x
Sarah says
Super, thanks, Nagi. Would chopped tomatoes be an alternative?
Also, is a cup of carrots the equivalent to approx 125 grams?
That’s me questioned out now 😉
Susan says
I made this luscious Beef Ragu a few months ago. My hubby and I loved it so much! It was incredible to eat right after preparation! I am embarrassed and a little sad to say we didn’t have any leftovers, and it was only the two of us dining.
As with most ragu’s, stews, soups,
and pasta sauces, everything is usually even tastier a day later as the flavours have had time to mingle,lol… (love that! :-)) I will be making this wonderful Ragu again soon, and doubling the recipe…for the wonderful leftovers of course… and, because I could eat this pasta dish 24/7!
Susan says
I made this luscious Beef Ragu a few months ago. My hubby and I loved it so much! It was incredible to eat right after preparation! I am embarrassed and a little sad to say we didn’t have any leftovers, and it was only the two of us dining.
As with most ragu’s, stews, soups,
and pasta sauces, everything is usually even tastier a day later as the flavours have had time to mingle,lol… (love that! :-)) I will be making this wonderful Ragu again soon, and doubling the recipe…for the wonderful leftovers of course… and, because I could eat this asta dish 24/7!
Oswald says
Love this recipe but always struggle to keep the stove top low enough, have tried it today in the oven, 2 hours at 160 so far and still not close…. another couple of hours I think? Any reason why this isn’t an oven recipe?