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.)
Melissa says
You are amazing! Another staple recipe to be added to our family dinners. Made this tonight & was a winner with the whole family. I did add a few rashes of bacon as I’ve eaten a ragu at an Italian restaurant which had bacon in it. Shared your recipe & my pictures to family & friends already. Thank you
Hasia Levenson says
Hi Nagi, love your recipes, can’t wait to make this one this weekend. I have cubed chuck beef. Do I need to adjust the cooking time?
Lucy says
Hi Agassi, did you end up cooking these cubes? How long did you cook for? My butcher cut mine into several chunky slices rather than 4 baseballs.
Nagi says
Hi Hasia, yes if the beef is smaller in size it will cook quicker – I’d just keep an eye on it – you can’t really go wrong, just cook until the beef is fall apart tender. N x
Benjamin Guez says
hi……. how much beef stock do I use instead of the bouillon cubes?
Nagi says
Hi Benjamin, 1 1/2 cups and omit the water. N x
Benjamin Guez says
Hi….. sorry, One more question, I only have regular (not dried) bay leaves, what ratio Do I use?
Christina says
This sounds incredible. I have Pappardelle pasta just dying to be added to this ragu! If I am making this a day in advance of serving to guests, do I add the pasta or add it the day I’m serving?
Nagi says
YUM!!! Cook the pasta just before serving so it’s fresh 🙂 N x
Christina says
Thank you for your reply. I’ll do what you suggest…can’t wait to treat my friends to this meal!!
Guangye Cao says
really delicious! definitely a keeper
Sara says
The meat/sauce are a 10/10. Incredible flavor. My family didn’t care for it combined with pasta as the recipe is written. It seemed to lose some of its rich flavor. I think next time I make it, I’ll ladle it over noodles and I won’t add any cooking water.
Peter Gow says
I cook this recipe all the time. It’s so great. I cook it to the point of adding the shredded beef back in, then freeze it in 2 person size portions (we’re a 2 person household). We’re trying to only eat red meat once a week, so this ends up being a once a month treat once it’s incorporated into the rest of the meal plan. But a real treat each time. Highly recommended.
George Wilcox says
I made this with short ribs.
I also used fresh homemade pasta, the pasta broke up during the emulsification process, it didn’t work out,
Sara Taylor says
Absolutely delicious! Always a family favourite.
Erin Rona says
My family’s favorite recipe!
Rebecca Salt says
Absolutely delicious!! Another fabulous recipe from Nagi!
Jason says
Made this for our family’s New Year’s Eve dinner. It was delicious. I didn’t alter the recipe at all and there is no need too. Thank you for sharing.
Tobin Rooney says
I made this for Christmas Eve dinner and it was SO good! I followed it up with your Trifle recipe using Panettone and my family was super stuffed and happy!
Dan says
Great recipe. Reminds me of a good ragu I had in Tuscany.
Joy says
Hi Nagi, if pressure cooking, do I still add the stock cubes if omitting the water?
Thanks!
Dexie says
Yes. The meat flavor from the cube is needed but not the excess liquid. the bouillon cubes will disintegrate into the cooking liquid
KimH says
I’ve made this several times and it is such a crowd pleaser! Love all of the details in the instructions too. I find it’s even better if you let it sit in the fridge for a day or 2 before reheating and serving. A definite staple in my recipe book!
Terri says
I’m going to make this on the weekend. Can I put it in the oven after the stovetop part? Time and temp? I love all of your recipes, awesome notes, videos and I adore Dozer!
Stevie DeGiulio says
The Ragu was so good. Loved the depth of flavor, everyone loved it.
Julie Carvell says
Going to make this and put in the oven for 1 and a half to 2 hours once seared meat in pan. Cant wait to make this. Gas anyone ever cooked this in the oven? If so please share
Amy says
I cook this in the oven. After the stove to prep, I put the Dutch oven, with the lid on, in an oven preheated to 375degrees for 2.5-3 hours.
I personally, also use an immersion blender on a couple of cups of the ragu and additional back to the Dutch oven to thicken it a bit.
Rebekah Weaver says
Could you use penne for this recipe?
Nagi says
Hi Rebekah! You sure can – just cook as per the packet directions (this rage is fabulous on anything)! N x