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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.)
Gloria | Food Oh Glorious Food says
Hello Nagi! Been quite a while since I’ve posted a comment. This beautiful recipe made me want to jump into the photos and lick the plates! I’ve recently fallen in love with pressure cooking and I can’t wait to make this in our new toy. Yum!
Nagi says
Hi Gloria! I’ve been watching you on Instagram, glad you and the fam are well! N xx
Maria says
Wow, my husband’s favorite meal! I’ll wait till fall to make this and he’ll be one very happy man. Thanks – Pinned!
Nagi says
Thanks Maria!! N xx
Ron says
Lidia in the Kichen was a great series. The me feel I was in her kitchen.
This a great recipe and you’ve done it justice with your post.
I think Dozer likes pasta as much as our Chloe dog.
Nagi says
I agre! She’s so different to most presenters and I love that about her, she’s so real! N x
Lallie Pillay says
Dear Magi
Thank you for sharing such great yummy recipes
Your cooking is so amazing..easy to follow.
This is supper tonight
It is freezing in Cape Town,South Africa
Nagi says
It’s freezing here in Sydney too! 🙂 N xx
Julia @ Happy Foods Tube says
My Goodness! I love this. Tasted something similar when on holidays in Italy! So delicious! And I can’t imagine eating this with any other pasta shape – pappardelle are truly the best pasta for this!
Nagi says
Oooh you’ve had the REAL DEAL! 😂
Rose says
Hi Nagi–
Such a delicious recipe! I’ve made a very similar dish using pork shoulder (other times using short ribs). I absolutely loved your video (thank you for getting past the butterflies and hitting publish). I loved how you sped through the cooking process and then slowed down the speed when you twirled your fork in the pasta. You sure know how to make me salivate! (Dozer too from the looks of it. . .)
Nagi says
Oooh I love the thought of making this with shoulder, I’ve never tried it!! PS Err, I think I am totally biased to show more of the finished food than the procedural cooking bits! Oops! 😉 N xx
Heather Robinson says
Bubbling away in the slow cooker as I write this – perfect for a cold winters day in Western Australia. Smells delicious and our version of Dozer is salivating at my feet!
Nagi says
Look forward to hearing what you think!!
Robert (Bobby) Marullo says
Dear Nagi;
Your “Top Drawer” as they say here in the States. Not too many Chefs or Cooks like you are, are willing to give credit to someone else where it is due. Your very honest and humble as well. I, too, have followed Lidia Bastianich for a few years, and like you, she make cooking seem like “breathing in and out”. That’s a mark of a real professional.
Can’t wait to try and cook up this recipe this weekend. I live in Florida and don’t give a hoot whether it is too hot or not,
as that’s what air conditioning is for….LOL…Ha Ha.
Your absolutely right about the Ragu Sauce and I love Pappardelle, next to my favorite Fettuccine, and the same with my “Cody”. Looks like Dozer is part Italian…..LOL…
Thanks for hitting the “publishing button again”. Best always to you and Dozer, from Bobby & Cody!
Nagi says
I love hearing that you follow Lidia too!! And you sound like me – I cook stews in the middle of summer! PS Pretty sure Dozer has Italian in his blood….and French, Mexican etc etc…. 😂 N xx
ROBERT says
Truly a great recipe. Can’t wait to try it this weekend. Nagi, your a “Gem”.
Nagi says
Awww THANKS ROBERT!! ❤️
maureen says
Love, love, love what you do with the leftover meat 🙂
Nagi says
Can’t resist that fur ball!
Leigh says
Works brilliantly with beef cheeks as well. Yummo!
Nagi says
YES to that! 🙂 N xx
Donna Carsten says
HI, Nagi,
What could I substitute for the red wine that would add that kind of flavor? I am a recovering wino-alcoholic, and cannot have wine in the house — and I really want to try this (when the weather cools off!)
Thanks!
Donna
Nagi says
Hi Donna! Just use more beef broth 🙂 N xx
Lincoln@LincFlavours says
Hello Nagi,
Another one to put onto my to-do list. As someone commented above, I too will probably wait until the heat drops before making it, but it sounds so good I may make it in the summer heat (around 40ºC!)!
Simple recipe, basic ingredients, what more can one ask for?
Thanks for hitting the “publish” again.
Best regards
Nagi says
Did you break out into sweat just looking at the photos??? 😂
Lincoln Woodward Betteridge says
Almost!
It dish does look good though so the next cloudy day I will be giving it a try.
Leah says
This is SO going to be made as soon as the heat drops to a reasonable level around here! After reading the ingredients list, my mouth started watering so I know this is going to be DeeLish!! Thanks for another ripper as you put it 🙂
That pic of Dozer is a Perfect 10! Made my day! 🙂
Nagi says
Ahh I know! This time of the year is the toughest – so hot for half the world, so cold for us! N xx
SandyToes says
Hi Nagi,
I’m confused by the slow/pressure cooker instructions to skip the liquid. That makes sense in a slow cooker, but in a pressure cooker, will the crushed tomatoes provide enough liquid for the pot to reach pressure?
Nagi says
Hi Sandy! Absolutely yes, and also the beef drops juices too 🙂
Marisa Franca @ All Our Way says
Oh! Does that ever sound good Your sauce sounds a lot like our Bolognese sauce — milk along with the wine but your slow cooker pulls out the flavors while in the Bolognese sauce its looooooooonnnnnnng cooking. Lidia and I come from the same area in Italy. Unfortunately, it’s no longer considered Italy — WWII happened. I can’t wait to try your method — we usually use ground beef along with itty bitty cubes. I love the pappardelle — we’ll have to make some. Can’t wait to try your recipe!! And if I were in the same vicinity as Dozer — I’d be standing at attention too. Have a great day!! Independence Day tomorrow– let the fireworks begin!!
Nagi says
I remember you telling me that!! I can’t WAIT to share real deal Bolognese 🙂 I use milk too! N xx
Emma says
Your photography is looking really beautiful. 🙂 This looks delicious too.
Nagi says
Thank you Emma! N xx
GaryAZ says
Now you’ve done it. Now I have to go out and get another roast… rats. 😉 I’ll probably be in a food induced coma for awhile, so my review might be a bit tardy. 😀
Nagi says
But what a wonderful state to be in, hmm?? 😉
Carlos At Spoonabilities says
Hi Nagi, this pasta is mouth-watering delicious! I saw the video early this morning, and I love the way to put the noodles on the counter, very cute!
Can you do the same dish with short ribs too?
Nagi says
YES yes yes! Bet you broke out into a sweat seeing this though… 😉
Maggie says
Hi, if I were to substitute with beef broth (note3), how much should I use? Thanks!
Nagi says
Same amount as the water 🙂 N x