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.)
Can I add Mushrooms? If so, when?
Hi Maribel! I would saute them right at the beginning, take them out then add them back in right at the end 🙂 Otherwise they will overcook and become way too mushy!
So many of your recipes are great Nagi but I’d say this one has to be my favourite. I just love how meaty the ragu is and love how there are always leftovers to enjoy again the next day for lunch. You’ve also opened my eyes to emulsification that I now can’t believe I have been leaving out when I make spaghetti bolognese.
You picked another of my personal favorites Daniel! Isn’t it incredible??? I shared my bolognese a few weeks ago and YES to emulsification! No more watery sauce at the bottom of the bowl! 🙂 N x
Hi Nagi, I am very very keen to try your beautiful recipe today! Would it be possible to bake it in a slow oven instead of cooking it on the stove top (that way I can put it in the oven and not worry about it for a while!). Would the cooking time stay the same?
Anything that you can put in a slow cooker, you can put in the oven. Make sure you cover the pan tightly, foil is okay if you don’t have a lid. Bake at 325 degrees for half as many hours as you would a slow cooker. If a slow cooker calls for 6 hours, then you would bake for 3.
Hello,
I’m planning on trying this today but I want to make the entire recipe (including pasta) and give it to a family in need. Will it be less than great if I don’t “serve immediately”? I don’t want to give them the ragu and tell them to do the finals steps. Thoughts?
Hi Jeanne, so sorry for the late response. Warms my heart to know you’re making this for a family in need! I would make the pasta and sauce separately, and tell them to combine then reheat combined. 🙂 It will yield a similar result! N x
I made this ragu yesterday. It was absolutely fantastic. I was amazed at the depth of flavor considering the lack of spices. I am going to use the leftovers for spaghetti pie tomorrow.
Thank you Richard! I’m so pleased you enjoyed it! Italian cooking generally doesn’t have that much spices in it 🙂 It’s all about getting the base right!
I just made this again, this time using cubed bottom round instead of the London broil. Once again, perfect results and amazing flavor and I didn’t have to shred the beef – it just fell apart.
Next stop – Chicken risotto that you posted this morning.
Thanks!
Oooh! Hope you do try it, you might be the first to report back on it! 🙂
Hi Nagi, I have bought the off cuts of high quality meat at the Farmer’s Markets. I really want to cook your ragu without going shopping. Do you have any recommendations on best way to do this?
Hi Katrina! You can definitely sue the offcuts, just follow the recipe and shred the meat off the bones 🙂 Funny you say you have offcuts, I actually made this the other day using bones sold at Woolworths with an insane amount of meat still attached! 🙂 N x
Forgot to rate it.
Hi Nagi, I made a double batch last night. So delicious!!! I was counting down the minutes to have lunch today AND there were people at work offering to trade with me!! No way was I giving up my yummy lunch! Thanks for sharing.
YAY! I’m so happy to hear you enjoyed it Mai, THANK YOU for letting me know! And glad you hear you warded off the vultures at work! 😉
Hi Nagi, the recipe sounds amazing & I cannot wait to try it!! I am planning on making the recipe this Saturday but had a few questions to clarify; can you cook the recipe in a slow cooker? If so, do the cooking times vary at all? Also, would you recommend using home-made sugo (pasta sauce) instead of the canned tomatoes? 🙂
Hi Rhiannon! I just updated the recipe – 6 hours on low, or up to 8 hours but no longer otherwise the beef will be mush. 🙂 And as for sugo….oh boy YES YES YES!!!! Jealous. 🙂
Hi Nagi, thanks for getting back to me so quickly! I cannot wait to make the recipe this weekend, ragu is one of my favourite pasta dishes 🙂 yumm!!
Hi Nagi! I made this on the weekend and it was absolutely fantastic – everyone loved it and I had enough left over to freeze for another easy dinner! Served it with homemade ciabatta and roasted broccolini on the side. I wasn’t sure initially when making it if the brisket was the same sort as yours – it was a large flat piece from the butcher probably about 3-4cm thick. Do you usually cut the excess fat off the surface of yours? I ended up taking the beef out after 2.5 hours, and continued cooking the sauce down a bit as at the point it was still very runny, but after that it was perfect! Thanks so much for the recipe, will definitely be making it again this winter xx
Hi Claudia! I’m so glad you enjoyed this!!! Your brisket sounds more like American cut than what I get from my butcher. Mine doesn’t have a massive amount of fat on the surface, it has it marbled throughout. So yes, I would cut the excess fat off before cooking OR I would skim the excess fat off the surface of the sauce 🙂 Thank you so much for coming back to let me know you enjoyed this!! N x
Hi Nagi
I made this dish and absolutely loved it!!!
However, after I took the brisket out of my slow cooker it was still quite tough and hard to pull apart with forks. Can you overcook meat in the slow cooker? Should I have adjusted the liquid? Or left it in longer? I thought maybe if I didn’t brown it enough that could have been the problem…
Once I managed to pull the meat apart it was delicious but I think it should have been more tender when it came out.
Any advice would be helpful as i’d love to make it again
Thanks
Hannah
Hi Hannah! I’m so glad you enjoyed the flavour!! But WOAH! After 2 hrs 15 minutes cook time it wasn’t tender??? It should definitely be tender by then! Oh wait – I just remembered – did you cut the beef into 4 pieces? That step in the recipe helps it cook faster. It should definitely be shreddable with forks after 2 hrs 15 minutes cook time. N x
Hi Nagi,
Im enjoying reading all the comments & Im definitely trying this dish for a group dinner this week. I’m just curious about Hannah’s comments on her meat still being tough. Hannah, did you say you used a slow cooker? In which case, does this mean the meat needs to be in the cooker for 6 hours Nagi? Maybe that’s why it was still tough after only 2 hrs 15 mins. I’m asking because I’m still deciding on whether I use the slow cooker or stove top,
Thanks
Lisa
Hi Lisa! In Note 5 I have slow cooker instructions 🙂 6 hours on low. I did not think of that – perhaps Hannah used her slow cooker for only 2 hrs 15 min in which case yes it would be terribly tough still!
Hi Nagi. Your recipe looks great. Could you use it as the meat sauce in a lasagne? Or is it perhaps too thick?
Hi Becky! This is BEAUTIFUL in a lasagne 🙂 I’m actually sharing a lasagne recipe soon and I refer to this as an option for the filling! 🙂
Hi Nagi, I tried your Ragu recipe, a little different to what I normally do – without carrot and celery. And yes your recipe is better. My mate who is a chef, came past while the Ragu was simmering and he said it smells great.
For the last hour I took the lid off and put in it the oven on 150c – I found it was easier to reduce the sauce than on the stove. I do this also with rendang.
Woah! Compliments from a chef – YAY!!! 🙂
I would love some advice, I have attempted to cook this with gravy beef (a slow cooking beef) however having done it in the slow cooker and having left it for now even longer than the six hours I am left with tough steaks of beef that won’t shred! Where did I go wrong can you recommend a better cut of beef?
Hi Sasha! Did you use a hunk of gravy beef – if so, how large? Or diced? At my local gravy is sold pre cut in which case it should DEFINATELY be tender by now. If it was one big hunk then it would need longer than 6 hours – 8 to 10 would be ideal. 🙂
Nagi – this is divine! Matt’s only complaint was that he wanted even more meat …. and then ate so much it didn’t last as long as I had hoped. xox
BA HA HA!!! Boys and their meat!!! 🙂
Hey Nagi, this recipe looks amazing! I am presently cooking it for my husband and I, but we are small eaters and can’t finish that much. You said the dish freezes well. Should I shred all the meat before freezing or should i keep it in whole? Also should I separate the meat and sauce or keep it all together? Any other suggestions for freezing? Can’t wait to taste it in an hour ?
Hi Jenny! Yup, shred the meat and mix it up in the sauce 🙂 Then freeze in serving size containers!
Thanks Nagi! The dish turned out great and we have plenty leftovers to freeze. I will definitely be making this again. Thanks for sharing.
Woo hoo! So glad you enjoyed it Jenny! 🙂
This looks awesome! I want to make this in the slow cooker for a dinner party I have coming up. Do I basically follow the same steps but then at step 5 instead of cooking it in a pot, I cook it in the slow cooker for 6 hours?
Hi Bridget! Yup, you got it exactly right 🙂
On low? (Might be a silly question…)
That’s not a silly question at all! yes on LOW 🙂
I like it, fair enough. But I have a more ambitious plan to use a large chunk of brisket, not cut up. Put all the ingredients in and cook it for 4 hours in a Dutch oven then shred it once its cooked. I will sear the brisket before putting it in with all the other ingredients then see how it turns out. This way, I believe the final result will be truly ultimate.
Using a whole brisket is BEAUTIFUL for this! 🙂
Hello! I noticed that in your handy notes you mention passatta (in #6), but there is no mention of it within the ingredients of the recipe. Is it supposed to be listed? Or did you mean tomato paste in your note?
Can’t wait to try this one!
Shezeen
Sorry for the confusion Shezeen! I was talking about passata and canned tomatoes generally 🙂 I removed passata to avoid the confusion!
Wow. If this dish tastes even half as good as it looks then I’ll be in heaven when we make it! Thanks for a great twist on a classic recipe.
Tastes BETTER than it looks! Promise! 🙂
What a delicious and satisfying meal! My husband has already told me he’s going to want it regularly. 🙂 It amazed me how even though it’s the same basic ingredients as the spaghetti sauce I make that it has such a different flavor! Thanks for the recipe!
I’m so glad you enjoyed it Bet!!! I know, that’s the beauty of Italian cooking, just one or two little changes and KAPOW! Transforms into something so incredible!! 🙂