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.)
Max says
I made this today & it was so good! There is only 2 of us so just reduced ingredients. Thanks for the recipe, will make it again for sure.
Nagi says
I’m so happy you enjoyed it Max! N x
Olivia says
Hi Nagi, I couldn’t get chuck beef so am using blade instead, which is a bit thinner. What would you suggest for cooking time? I was a bit confused as the video says cook for 1.5hrs then shred, but the recipe says 2hrs. Thanks
Nagi says
Hi Olivia, the recipe is super forgiving – you just want to continue cooking until you get to that fall apart stage. I’d cook for 1 hour then check, if it’s still tough, just continue to cook for another half an hour or so. N x
Ruchi says
Hi Nagi
I’m dying to try this amazing looking recipe using my instant pot. You mentioned not to add extra water with this method- do you mean not to add the 375 ml of water in the ingredients list for the ragu…or do we add that 375 ml of water and don’t add any more in addition to that?
Thanks so much
Ruchi
Nagi says
Hi Ruchi, no leave that water out as it wont reduce in an IP – N x
Cameron says
Looks great. Would you use it for lasagna?
Nagi says
I would – it would be fabulous Cameron! N x
Mia says
Yes! So good. Restaurant quality ragu!
Nagi says
I’m so happy you enjoyed it Mia! N x
Michele Thompson says
I made this for dinner tonight for three hungry lads. Not a sound was heard except the slurps and groans of contentment!
Thanks Nagi for another fantastic recipe that has become a family favourite🤩❤️
Shawna Davis says
Great recipe, great instructions. I followed the slow cooker instructions (I left it for about 6 hours) and it was so good. I would have taken a photo but I devoured my plate too quickly. I’m definitely bookmarking this recipe to make again. Thank you!
Nagi says
Perfect Shawna, that’s great to hear!!! N x
Bethany says
Hi Nagi – if using a slow cooker, can you cook on the high setting for a shorter time as well?
Nagi says
Hi Bethany, I’d check at about 4 hours, it may need slightly longer on high 🙂 Enjoy! N x
Judy Dunne says
My butcher gave me chuck beef already cut into cubes. Can I use this and will the cooking time be affected?
Thank you
Nagi says
Hi Judy – the cook time will be affected depending on how big the pieces are. N x
Lauren says
Just made it & it was absolutely delicious! Thank you for this wonderful recipe! Will certainly be in our rotation! Also, for next time I was thinking a pork shoulder? Do you think that would be A good equivalent to the chuck beef?
Nagi says
Hi Lauren, yes that will work fine here! N x
Cherry says
I wonder if using fresh tomato would be any better? Or would you actually recommend sticking with canned?
Steve says
Followed your recipe to the letter and it was sensational. We used Cav. Giusseppe Cocco Papardelle Larghe, which is pricey, but excellent.
Sare says
I have san remos pappardelle. I was wondering if I can freeze the sauce and pasta together for work lunches?
Geesa says
Another great recipe!!! Nagi, I’ve been making two of your recipes Each week (For the past two weeks) and let me tell you…my two boys and hubby have loved EVERY SINGLE one of them!! Thank you for working on such delicious recipes and sharing them with us!!
Nagi says
That’s so great to hear Geesa!!! Thank you so much for letting me know! N x
Kiera says
I love Nagi’s recipes but this is by far a house favourite. I make it for my brother and for guests too.. its always a stand out. Thanks Nagi!! Xx
Nagi says
That’s so great to hear Kiera!!
Jerry says
Making this a second time tonight for my family, everyone loved it the first time.
Nagi says
Wahoo, that’s great Jerry!
Debbie Anne Nash says
Hi I made the slow cooked beef ragout today and it was delicious! Thank you for the amazing recipe. I felt like Italy came to my home today 🙂
Nagi says
I love hearing this!!! N x
Susan Mannion says
I just made this sauce in my electric pressure cooker and I can’t get over the rich, meaty flavor! Can’t wait to eat it with pasta for dinner tonight. Thank you for this wonderful recipe. It’s the first of yours that I’ve tried and it certainly won’t be the last!
Nagi says
Sounds perfect Susan!! N x
Lorena says
Hi Nagi, What would be the equivalent of a baseball ball??
Nagi says
Hi Lorena, if you have a 1.2kg / 2.5 lb piece of meat, cut it into 4 equal pieces – N x
Arlene Waters says
Where are the notes?
Steph says
Hi Nagi, love your recipes! I wanna try this with a pressure cooker – do I leave the water out for the pressure cooker too? Or is that just for the slow cooker?
Nagi says
Hi Alene, after the recipe instructions you’ll find the notes listed – N x