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.)
Jill says
I have just found your website and have cooked the beef ragu for dinner – it is delicious.
Thank you
Nagi says
Glad you enjoyed this Jill!!! Thank you for taking the time to leave feedback! N x
Kristen says
Wow!! This was amazing! I made it in the multi cooker and missed your note about omitting water- but even with the water it still wasn’t as ‘saucy’ as your pics. Next time I’ll keep the water and increase the tomatoes & wine to make it more saucy. I guess my slow cooker runs hot!
Thank you and will absolutely be trying more of your recipes!!
Nagi says
I’m glad you enjoyed this Kristen! Thank you for letting me know 🙂 N x
Annie says
Can this recipe be slow cooked in the oven. Can’t wait to try it.
Annie says
Hi Nagi Can the ragu be slow cooked in the oven. The recipe looks amazing. Can’t wait to try it.
Bonnie says
This is the best thing I have ever made. Re-doing for Mother’s Day as it was Mum’s favourite thing too (and my Nonna – BIG call!)! she said better than a restaurant!! thank you for this recipe! deeeeeeelicious!!!!! 😀
Nagi says
OMG! HUGE compliment. You’re a superstar Bonnie!!! N xx
Julie says
Thank you for this great recipe ! I just made it tonight and it was amazing. I considered all of your notes which I love that you do. I pressure cooked mine for 34 minutes, but I think I’ll do it for 30 minutes next time because it wasn’t as soft as it could be. And I’ll try the red wine next time (as I substituted with beef broth – didn’t have any reds at home)
I will be following more of your recipes in future !
Thank you
Nagi says
So great to hear Julie!! Thanks for letting me know you enjoyed this – N x
olga says
I want to use the slow cooker but I am confused when you say start with the wine. Please could you explain a little more. I appreciate it.
Nagi says
Hi Olga! I rewrote the Slow cooker note for you, hope it helps! Please see the updated recipe! N xx
olga says
Thanks very much for your reply, yes I understand now. Your recipes are incredible well explained, always marvelous.
Doug says
Ah, a website that actually knows what a ragu is. Most I see are using ground meat, which I was taught should be called sugo. Ragu is so versatile, too. I’ve made it with duck, pork, rabbit, etc.
Good on ya!
Nagi says
Thaaaanks Doug! 😂
Paula says
I have just discovered your website and don’t think I’ll ever google other recipes again… I love the boldness in your style of cooking and cannot wait to cook your beef Ragu pappardelle, chicken and mushroom risotto (love the handy tips) and am yet to discover “Dover”…..guessing it is your dog or a Dover sole fish recipe 😊 Thank you
Nagi says
Hiii Paula! Welcome to RecipeTin Eats 🙂 I’m so glad you found me and I hope you love the recipes you try! N xx
Suzie says
Hello Nagi. I have been enjoying looking at your recipes for a while and have finally got around to cooking one – this delicious Ragu (it’s pure comfort food – thank you so much for the recipe). I have a question about beef bouillon cubes….all the cubes I see at the supermarket are beef flavoured and suitable for vegetarians so I’m assuming not very ‘beefy’. I settled on Continental Stock Pot Beef (little pots of condensed beef stock), it worked well in the Ragu but I now have my eye on your meatloaf recipe which also calls for beef bouillon cubes – can you recommend a good brand of the cubes please? I know the liquid stocks available are made with real meat products but as I love cooking in my slow cooker I look to reduce any liquid added to the pot. Thanks again Nagi and I’m so thrilled to have found your site. Suzie 🙂
Nagi says
Hi Suzie! I like to use Oxo because it crumbles super easily, otherwise any of the ones in containers in powder form 🙂 N xx
Suzie says
Thanks Nagi 🙂 Also, I used some of the left over Ragu (without pappardelle) as a pie filling – it was really lovely.
Ip says
Hi Nagi,
Found your blog just the other day and thought I would try this recipe because the photos look SO good. I have a multi cooker with pressure cooking abilities so I thought I would try your pressure cooker instructions for this. Unfortunately the sauce wasn’t quite as thick as yours and a bit watery 🙁 The flavour wasn’t bad though. I have a feeling it may be because I used beef stock instead of bouillon cubes (and you say to skip the water). That said, the liquid to meat ratio seemed a bit off too, there was too much meat and not enough liquid. What are your thoughts if I were to try this again?
Franca says
Wow this looks delicious! I’m getting the girls around next week for a homemade pasta night and think I’ll use this recipe! I’m just wondering whether you think adding porcini mushrooms into the recipe will be okay?? ☺️
Nagi says
I think it will take it OVER THE TOP! 🙂 N x
Coco says
This look so yummy:)
So for slower cooker version is to:
Dear the beef->saute the onion, celery, carrot, garlic-> add the beef back with the sauted ingredients? and add wine ?-> transfer to a slow cooker with the rest of ingredients?
Thank you.
olga says
I am confuse here too.
CindyH says
Oh, Nagi, this was SO GOOD!! I made the slow cooker version today. We went to the movies and came home to the most wonderful aroma that filled the house. Mmmm. It was hard to wait for dinner time. The beef barely needed shredding as it fell apart nicely. I had never used pappardelle pasta. In fact, it took trips to a couple stores before I could find it. I’m so glad I kept looking and didn’t settle for fettuccini as it wouldn’t have been the same. I wish I could give this recipe more than five stars!
Thank you for all the great recipes. Also…I know I’ve already told you, but I LOVE Dozer in your posts!
Nagi says
LOVE hearing that Cindy!!! So glad you enjoyed it – AND seeing Dozer! N x
Paul says
Did the Ragu delicious, froze the leftover sauce and made a equally delicious lasagne mmmmmm
Nagi says
LOVE hearing that Paul!!! So glad you enjoyed it! N x
Kate says
If cooking in a slow cooker as the notes say to NOT add water, are you supposed to leave out the beef stock entirely and just use the same amount of wine?
Nagi says
Hi Kate! Just leave out the water listed in the ingredients but use everything else! 🙂 N x
Kathleen says
Hi Nagi,
Just love this recipe. My friends and I would like to make it for a local Ronald MacDonald House dinner…30-40 parents and kids. Thinking 15 lbs of beef? Would that be enough? We will have access to a professional kitchen. Would you just make 3-4 double batches? Would that be easiest? Anything you would adjust? Will serve a simple green salad before and probably serve the sauce with rigatoni or penne to make it easier to emulsify that quantity before serving. Of course with lots of fresh Italian bread too to clean up those plates!
Now for dessert?
Nagi says
Hi Kathleen, sorry for the delay responding. What a wonderful cause! I think 4 batches should suffice given there are kids there as part of the head count. Just scale up the recipe using the slider, I would probably 4 batches in 2 giant stock pots 🙂 Dessert…. hmmm. I’d probably do a giant batch of apple crumble and cheat by using canned apple, or self saucing chocolate pudding. Because both of those can be made in big baking dishes so you can make giant batches. Use the recipe scaler on the recipe – click / hover on servings and slide and the ingredients will change! Hope that helps – N x
Paul says
Hi Nagi
Did your recipe for eight people for a 40th birthday bash ,cooked it at home and had it two days later at the holiday cottage,it was the best meal of the weekend everyone wanted more
Big thanks
Nagi says
You were the hero of the weekend!!! Love hearing that! 😇
Sam says
Help! My sauce is super watery, like water and not thick at all and the beef is hard! I’ve cooked it 2 hours on low, covered! How do I rescue it?
Nagi says
Hi Sam! Easy fix don’t worry take the lid off and cook it down so the sauce thickens! N x
Sam says
Thank you! I did just that! It was lovely!
Amber says
I have refrigerated fresh pappardelle. It has a two minute cook time. Will the water be starchy enough after just a minute?
Nagi says
Hi Amber! Starch will release from the pasta when tossing with the ragu sauce so still add a little splash!
Amber says
Will do, thank you!!